Manager

Job Description

Oversee the daily operations of the restaurant to ensure smooth and efficient service. Supervise, lead, and motivate staff to maintain high standards of customer service. Manage staff scheduling, attendance, and manpower allocation. Monitor food quality, preparation standards, and consistency. Ensure compliance with food safety, hygiene, and workplace safety regulations. Manage inventory, stock control, and ordering of food supplies. Monitor sales performance, operational costs, and wastage to maximise profitability. Handle customer feedback, complaints, and service recovery professionally. Train new employees and provide ongoing coaching to existing staff. Ensure the restaurant is clean, organised, and properly maintained. Implement and maintain standard operating procedures (SOPs). Prepare operational reports and provide regular updates to management. Support business development initiatives and continuous operational improvements.

Job Requirements

• Minimum 2–3 years of relevant experience in restaurant or F&B operations.
• Previous experience in a supervisory or managerial role preferred.
• Strong leadership, communication, and interpersonal skills.
• Good knowledge of food safety, hygiene, and F&B operational standards.
• Ability to manage staff scheduling, inventory, and daily operations independently.
• Strong problem-solving skills and ability to work under pressure.
• Customer-oriented with a positive attitude.
• Responsible, organised, and able to work independently.
• Willingness to work shifts, weekends, and public holidays when required.