Restaurant Manager

Description

Lead restaurant operations, manage staff, ensure customer satisfaction, control costs, oversee inventory, and maintain compliance to achieve smooth and profitable restaurant performance. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Recruit, hire, train, and supervise restaurant staff - Create work schedules and evaluate staff performance - Manage daily front-of-house and back-of-house operations - Interact with guests, gather feedback, and resolve complaints - Control costs, manage budgets, monitor sales, and audit inventory - Oversee inventory levels, place orders, and manage supplier relationships - Ensure adherence to health, safety, and food safety standards - Perform ad-hoc tasks as assigned by management

Qualifications and Requirements

- Minimum 2 years’ experience in F&B or restaurant management - Strong leadership and team management skills - Customer service-oriented with problem-solving abilities - Financial acumen including budgeting, cost control, and financial analysis - Strong organizational skills and attention to detail - Ability to work in a fast-paced environment

Working Condition

Working hours

6 days per week, 10am – 10pm, able to start immediately