Restaurant Manager

Description

Oversee restaurant operations to ensure efficiency, profitability, and high customer satisfaction while managing staff and maintaining compliance with safety and hygiene regulations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Conduct daily roll calls and drive operational effectiveness - Communicate KPIs to employees on sales, service, and food quality - Manage all restaurant shifts and coordinate with the kitchen - Maintain safety standards and compliance with licensing and health regulations - Manage budgets, stock levels, and operational costs - Handle customer compliments and complaints promptly - Prepare and present manpower and sales reports - Recommend improvements to restaurant operations and service - Administer daily mails, guest reports, staff rosters, and operational paperwork - Liaise with other departments, suppliers, and contractors for smooth operations - Assist in recruitment and conduct staff induction and on-the-job training - Appraise employees and manage performance fairly - Proactively manage employee training and development

Qualifications and Requirements

- Degree/Diploma in Hospitality or WSQ Certification in F&B Operations/Supervision/Management preferred - Minimum 2 years experience in F&B management - Passion for excellent customer service - Strong leadership and team management skills - Business acumen, results-driven, and highly organized - Excellent interpersonal and communication skills

Working Condition

Working hours

Full-time, 6 days/week (exact hours may vary by restaurant)