Manager
Must-have:Principal
- Oversee the restaurant’s daily operations and ensure smooth service.
- Manage and supervise service staff, kitchen coordination, duty rosters, attendance, and staff performance.
- Ensure excellent customer service and handle customer feedback or complaints professionally.
- Monitor food quality, presentation, hygiene, cleanliness, and service standards.
- Manage inventory, stock levels, purchasing requirements, and minimise wastage.
- Monitor daily sales, cash handling, POS transactions, expenses, and prepare operational reports.
- Ensure compliance with Singapore food hygiene, workplace safety, and company policies.
- Train and guide employees to maintain consistent service standards.
- Coordinate with suppliers and management regarding operational requirements.
- Support promotional activities and implement strategies to improve sales and customer satisfaction.
- Ensure opening and closing procedures are properly carried out.
- Assist management in controlling labour costs, food costs, and overall restaurant expenses.