Restaurant Manager

Description

Responsible for overseeing the efficient running and profitability of the restaurant while managing employees and maintaining high service standards. The Restaurant Manager will lead the team to ensure operational effectiveness, drive sales performance, and uphold food quality and safety compliance. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Conduct daily roll calls to drive operational efficiency and service excellence. - Oversee restaurant operations across all shifts and ensure smooth workflow. - Communicate KPIs to employees to drive sales, service, and food quality improvements. - Coordinate closely with kitchen staff and chefs to meet guest requirements. - Maintain hygiene, safety, and licensing compliance at all times. - Manage budgets, stock levels, and operational costs. - Handle customer feedback, compliments, and complaints promptly. - Prepare and present manpower, sales, and operational reports. - Recommend and implement operational improvements to boost sales and efficiency. - Manage recruitment, onboarding, and training of new and existing staff. - Conduct staff appraisals and ensure fair reward and disciplinary actions. - Support employee development and ensure mandatory food safety training compliance. - Collaborate effectively with other departments, suppliers, and contractors.

Qualifications and Requirements

- Degree or Diploma in Hospitality Management or equivalent qualification. - WSQ Certificate in F&B Operations, Supervision, or Management preferred. - Strong leadership and people management skills in a fast-paced environment. - Excellent business acumen and results-driven mindset. - Good interpersonal and communication skills. - Passionate about customer service and operational excellence.

Working Condition

Working hours

Full-time, 5–6 days per week (including weekends and public holidays as required)