Restaurant Manager
- Operations Management
Oversee daily front-of-house and back-of-house operations Ensure smooth service flow and customer satisfaction Maintain cleanliness, hygiene, and safety standards Ensure compliance with local health and food safety regulations
- Staff Management
Recruit, train, and supervise restaurant staff Prepare duty rosters and manage manpower planning Monitor staff performance and conduct performance reviews Handle staff disciplinary matters when necessary
- Customer Service
Ensure excellent customer service at all times Address customer complaints promptly and professionally Build positive relationships with regular customers
- Financial Management
Monitor sales performance and control operating costs Manage inventory, ordering, and stock control Review daily sales reports and cash reconciliation Work towards achieving revenue and profitability targets
- Compliance & Safety
Ensure compliance with food safety regulations Maintain proper documentation and reporting Ensure workplace safety and adherence to company policies
Requirements: Diploma or Degree in Hospitality Management or related field (preferred) Minimum 5 years of experience in restaurant operations (F&B) Strong leadership and communication skills Good problem-solving and decision-making ability Ability to work under pressure and during peak hours Basic knowledge of budgeting and cost control