Restaurant Manager

Description

Lead and manage daily restaurant operations, ensuring profitability, service excellence, and staff development across front-of-house and kitchen teams. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Develop day-to-day operations plan and objectives for assigned area - Supervise and monitor team performance and operational compliance - Manage restaurant profitability through cost optimization and controls - Train and develop Assistant Managers, Kitchen & Service staff - Plan, review, and execute inventory management and purchasing based on sales volume - Oversee cash management processes and documentation - Plan and manage staff scheduling to maximize efficiency - Review service processes and recommend improvements with Kitchen Operations - Execute long-term manpower planning, including scheduling, hiring, and attrition forecasting - Support recruitment efforts and enforce operational standards - Build partnerships with landlords, suppliers, and authorities - Monitor restaurant quality, service, cleanliness, and compliance with SOPs and safety regulations - Investigate customer complaints and implement corrective actions - Lead team with guidance, motivation, and performance management, including appraisals and disciplinary actions

Qualifications and Requirements

- Minimum 5 years experience in restaurant management - Proven leadership and people management skills - Strong operational, financial, and organizational abilities - Knowledge of F&B operations, inventory, cash management, and SOP compliance - Excellent communication and interpersonal skills - Ability to plan and execute both short-term and long-term operational strategies

Working Condition

Working hours

Full-time, flexible shifts including weekends and public holidays