Restaurant Manager

Description

Oversee daily restaurant operations, manage staff, ensure high-quality food and beverage service, maximize sales, control costs, and maintain compliance with hygiene and safety standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Coordinate daily restaurant operations, including handling phone reservations - Manage opening and closing procedures - Maximize sales opportunities and control operational costs - Deliver superior customer service and handle enquiries and complaints efficiently - Greet customers, manage table reservations, and provide menu and liquor recommendations - Oversee stock levels and liaise with suppliers, staff, and sales representatives - Organize and supervise staff shifts, manage cash drawers and petty cash - Handle administrative tasks and restaurant paperwork - Implement strategies to improve restaurant profitability and efficiency - Recruit, train, and supervise staff, promoting teamwork and staff development - Ensure compliance with sanitation and safety standards (Singapore SFA requirement) - Perform other ad-hoc duties as assigned by management

Qualifications and Requirements

- Minimum 3 years of restaurant management experience - Strong leadership and organizational skills - Excellent customer service and communication skills - Ability to manage budgets, costs, and profitability - Knowledge of food safety, hygiene, and operational standards

Working Condition

Working hours

Full-Time (likely including weekends and holidays)