**Summary**
unit manager typically oversees the day-to-day operations of a specific department or unit within a company or organization. Responsibilities often include managing staff, setting goals, implementing strategies to meet objectives, monitoring performance, ensuring adherence to policies and procedures, handling budgetary matters, and facilitating communication between team members and upper management. They play a crucial role in maintaining efficiency, productivity, and overall effectiveness within their assigned unit.
**Job desc**
- Team Leadership: Supervising and motivating restaurant staff, including servers, chefs, and support personnel. You'll assign duties, provide training, and ensure that team members deliver excellent customer service.
- Daily Operations: Overseeing the day-to-day functioning of the restaurant, from opening to closing. This involves managing reservations, coordinating seating arrangements, monitoring food quality, and ensuring cleanliness and adherence to health and safety regulations.
- Customer Satisfaction: Upholding high standards of customer service to ensure a positive dining experience for guests. You'll handle customer inquiries, complaints, and feedback promptly and effectively.
- Financial Management: Managing the restaurant's budget and expenses, including monitoring costs, inventory control, and optimizing profitability. You may also be responsible for cash handling, banking, and financial reporting.
- Menu Planning and Inventory Management: Collaborating with chefs and kitchen staff to develop menus that appeal to customers and align with the restaurant's concept. You'll also oversee inventory management to ensure adequate stock levels and minimize waste.
- Staff Scheduling: Creating and managing employee schedules to ensure adequate coverage during peak hours while optimizing labor costs and maintaining staff morale.
- Training and Development: Providing ongoing training and development opportunities for restaurant staff to enhance their skills, product knowledge, and customer service abilities.
- Compliance: Ensuring compliance with relevant laws, regulations, and food safety standards. This includes maintaining hygiene standards, obtaining necessary licenses, and keeping up-to-date with industry trends and best practices.
- Marketing and Promotion: Collaborating with the marketing team to implement promotional activities and initiatives aimed at attracting new customers and retaining existing ones.
- Problem Solving: Addressing any issues or challenges that arise during day-to-day operations, such as equipment malfunctions, staffing shortages, or customer complaints, with a focus on finding effective solutions.
**Qualification**
- Minimum 2 to 3 years of leadership Experience
- Previously work in the hospitality with 3-4 managed subordinate
- Between of age 21 - 39
**Benefit**
- Duty meals
- Accomodation
- Insurance
**Job Type**: Contract
Contract length: 24 months
Pay: Rp16,500,000 - Rp17,500,000 per month