Restaurant Manager
JOB SUMMARY
We are seeking an experienced and highly hands-on Restaurant Manager to take full responsibility for the day-to-day operations of Babu's Place.
This is a hands-on operational management position . The successful candidate must be prepared to work across kitchen, food preparation, service, customer management, staff supervision, sales, purchasing, inventory, cost control and restaurant administration , rather than performing an office-based management role only.
The candidate must have the ability to progress from hands-on kitchen operations to complete restaurant management , while maintaining food quality, service standards and business performance.
KEY RESPONSIBILITIES
- KITCHEN & FOOD OPERATIONS
- Take direct responsibility for daily kitchen operations and food preparation.
- Be able to work hands-on in the kitchen when required and support kitchen staff during busy periods.
- Supervise preparation and quality of snacks, pizza, big bites, curries and other food items served by Babu's Place.
- Establish and enforce standardized recipes, preparation procedures and kitchen SOPs.
- Monitor food preparation from receiving of ingredients through final service to customers.
- Ensure proper food storage, hygiene, cleanliness and kitchen safety.
- RESTAURANT MANAGEMENT
- Take overall responsibility for the restaurant's daily operations.
- Plan and manage manpower requirements, staff deployment and work schedules.
- Supervise kitchen, service and beverage staff.
- Maintain staff discipline and ensure employees follow company SOPs.
- SALES & BUSINESS PERFORMANCE
The Restaurant Manager will be directly responsible for achieving the restaurant's sales and business targets .
- Set and monitor daily, weekly and monthly sales targets.
- Monitor actual sales performance against business targets.
- Develop and implement strategies to increase restaurant sales and customer traffic.
- Introduce suitable promotions and sales initiatives to improve revenue.
- Control food cost, labour cost, wastage and other operating expenses.
- Prepare regular sales and operational reports for management.
- SOCIAL MEDIA & MARKETING
The Restaurant Manager must also actively support and manage the restaurant's social media and digital marketing activities .
- Manage and maintain the restaurant's social media presence.
- Plan and coordinate promotional content for platforms such as Facebook, Instagram and TikTok.
- Promote food, beverages, promotions, events and special offers through social media.
- Respond appropriately to customer comments, enquiries and online feedback.
- FOOD & BEVERAGE / BAROPERATIONS
- Oversee beverage operations and ensure proper stock control.
- Ensure proper inventory management and minimize beverage wastage.
- Monitor beverage costs and sales margins.
- PURCHASING & COST CONTROL
- Manage purchasing of food ingredients, beverages, packaging and restaurant supplies.
- Liaise with suppliers and negotiate pricing where appropriate.
- Monitor inventory levels and purchasing requirements.
- Minimize wastage, spoilage and unnecessary expenditure.
- BUSINESS ADMINISTRATION
- Maintain daily operational records and sales reports.
- Monitor cash collection, POS transactions and daily sales reconciliation.
- Assist with budgeting, forecasting and expense control.
- Prepare management reports on sales, manpower, inventory and operational performance.
- Maintain proper documentation for purchasing, stock and operational activities.
- Support management in business planning and restaurant development.
CANDIDATES MUST MEET THE FOLLOWING REQUIREMENTS:
- Degree in Business Administration, Business Management, Hospitality Management or a related discipline.
- More than 3 years of relevant experience in restaurant/F&B operations and management.
- Must have experience in sales target management and business performance monitoring .
- Must have experience in food cost, inventory control and wastage management .
- Must have experience or strong working knowledge of social media marketing and online customer engagement .
- Must be able to work under pressure during peak operating periods.
- Must be prepared to work shifts, weekends and public holidays.
- Must be able to take full responsibility for restaurant operations and business performance.