Restaurant Ops Manager - Buffet

About the Role:
As the Restaurant Manager, you will be responsible for managing a high-volume, 300-400 seat restaurant, ensuring an outstanding dining experience for our guests. You will lead a dedicated team, maintain the highest standards of food quality and safety, and drive the restaurant's financial success.

Key Responsibilities:

• Oversee the daily operations and management of the restaurant, ensuring smooth and efficient service.
• Lead, train, and motivate a team, including recruitment, scheduling, and performance management.
• Maintain exceptional food quality, safety, and hygiene standards in compliance with company and regulatory requirements.
• Collaborate with the kitchen team to optimize buffet layout, inventory control, and timely replenishment of food items.
• Develop and implement strategies to achieve financial targets, including cost control and revenue maximization.
• Build and maintain strong relationships with customers, suppliers, and stakeholders.
• Handle customer complaints professionally and ensure high levels of customer satisfaction.
• Conduct regular inspections to ensure operational efficiency and adherence to standards.

Requirements:

• Thai nationality with fluency in English (Fluent in Chinese is a plus).
• 2-3 years of experience in managing a high-volume restaurant or cafeteria; five-star hotel background is preferred.
• Strong leadership, interpersonal, and communication skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Proven expertise in employee training, performance management, and team culture building.
• In-depth knowledge of food safety standards and buffet operations.