As the Restaurant Manager of Broadway, your key responsibilities include:

• Oversee all operational and administrative aspects of the restaurant as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameters.
• Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are in place at all times.
• Work closely with the respective Chef de Cuisine to plan menus, prices and promotional events for the restaurants in order to maximize revenue generating opportunities in line with market demands.
• Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the Chef de Cuisine.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly
• Plan and execute special promotional activities for the outlet and plan for festive season events related to the outlet.
• The Restaurant Manager must be fully conversant with the local laws and customs regarding the serving of alcohol and in particular the variations regarding the license under which his/her restaurant operates
• Maintain a clear overview of all POS - point of sales related set ups and carry out regular check on accuracy of all items
• Monitor the monthly P&L and carry out regular detailed analysis of outlet related financial information
• Provide leadership, direction and support to all Restaurant colleagues at any time
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm