Restaurant Manager

Description

The Restaurant Manager oversees daily operations and coordinates with both kitchen and service teams to ensure smooth functioning, excellent customer service, and authentic Fujian cuisine delivery. The role includes team management, cost control, and ensuring compliance with all operational standards to achieve business goals. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee daily restaurant operations ensuring efficient front- and back-of-house workflow. - Supervise and coordinate with kitchen and service teams to maintain quality and customer satisfaction. - Plan staff schedules, manage attendance, and ensure sufficient manpower coverage. - Train, motivate, and monitor staff on service standards and product knowledge. - Handle customer feedback and resolve service issues promptly. - Collaborate with kitchen team on menu planning, seasonal specials, and quality control. - Manage inventory, control costs, and monitor wastage for operational efficiency. - Ensure compliance with hygiene, safety, and licensing regulations. - Prepare operational reports and assist management in achieving profitability targets.

Qualifications and Requirements

- Minimum 10 years of experience in a supervisory or managerial role in a Chinese restaurant. - Experience with Fujian cuisine preferred. - Experience managing multiple outlets or chain restaurant operations. - Strong leadership, communication, and problem-solving skills. - Knowledge of food hygiene, workplace safety, and manpower planning.

Working Condition

Working hours

Full-time schedule, including weekends and public holidays as required.