Restaurant Manager

About Kampar
Kampar is the second iteration of a very popular James Beard nominated Malaysian restaurant that closed during the pandemic. It will be the new home for Malaysian food as well as a host for chefs making underrepresented food. The husband and wife team, Ange and John Branca will be creating a destination for authentic Malaysian food and bringing a new restaurant experience to Philadelphia along with hosted chefs who make a diverse array of underrepresented flavors. This style of restaurant is not uncommon in Malaysia, typically called Kopitiam, it is a neighbourhood spot and a destination for some of the best food in the country. This restaurant will be one of its kind in Philadelphia.

We are looking to hire a Restaurant Manager to oversee the operation of restaurant and bar, and catering / private event functions. Ensures maximum service levels, quality levels and profitability by communicating with management and owners and leading a high performing team.

Essential Duties and Responsibilities

• Leads and eminates the Kampar concept for underrepresented food, working with a diverse team of chefs.
• Leading the front of the house team to a high standard of customer service, crafting excellent customer experience with knowledge of our diverse chefs' culture and food.
• Oversee the bar program, budgetting, cost and controlls, purchasing and financial reporting.
• Maximize sales by identifying and targeting sales opportunities through marketing including in-house merchandising, knowledge and ability to develop menus, internet marketing, promotions, special events and public relations
• Achieve Private Event revenue goals by developing strategies for selling available space to groups and the local community social markets
• Develop forecast, analyze, and identify market trends
• Negotiate potential Private Events clients during inquiry process
• Ensure profitability through effective management of employees, labor and product
• Observe daily conditions of all physical facilities and equipment in the restaurant, making recommendations for corrections and improvements as necessary
• Hire, supervise, and discipline supervisors and hourly employees
• Oversee staff scheduling, allowing for appropriate service levels while controlling labor costs and overtime
• Develop team members through appropriate training, coaching and mentoring to ensure strong operational performance
• Manage all aspects and functions in accordance with safety, sanitation, food preparation, food storage and alcohol beverage control policies
• Responsible for efficient cost effective operation to include labor management, payroll records and supervision of all aspects of service and inventory control
• Review daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Perform other duties as assigned