Restaurant Manager

Description

Oversee all aspects of restaurant operations, ensuring profitability, high service standards, and staff management. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Manage the profit & loss of the restaurant and implement cost control measures - Plan and manage budget and forecasts to meet/exceed expectations - Maximize restaurant profitability through revenue growth and cost control - Oversee daily operations, ensuring smooth workflow and service efficiency - Maintain and improve overall restaurant performance, including cost analysis - Supervise food and operational safety to provide a safe environment for customers - Ensure excellent customer service and resolve issues tactfully - Drive operational efficiency and service culture across the team - Manage labor through effective scheduling and leave monitoring - Participate in hiring, staff counselling, and disciplinary actions - Supervise, train, and develop supervisors and service staff - Handle all administrative duties and ad-hoc tasks assigned by Area Manager

Qualifications and Requirements

- Minimum 6 years management experience in F&B industry - Strong leadership and organizational skills - Excellent communication and interpersonal skills - Ability to inspire, lead, and develop a team