Restaurant Manager

Description

Lead daily restaurant operations, manage staff, ensure service excellence, food quality, and profitability, and enhance the overall customer experience. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee day-to-day restaurant operations ensuring smooth service and high customer satisfaction - Lead, train, and motivate service staff and kitchen crew to deliver consistent standards - Manage staff scheduling, rostering, and performance monitoring - Handle customer feedback professionally and resolve issues promptly - Monitor food quality, hygiene, and safety compliance with NEA regulations - Manage inventory, ordering, and supplier coordination - Ensure financial targets are met, including sales, cost control, and profitability - Support marketing initiatives and promotions to drive customer engagement - Collaborate with senior management on operational improvements and outlet development

Qualifications and Requirements

- Diploma or Degree in Hospitality, F&B Management, or related field (preferred) - Minimum 3 years of supervisory/managerial experience in F&B operations - Strong leadership, communication, and people management skills - Good problem-solving skills and ability to remain calm under pressure - Knowledge of F&B hygiene standards and NEA regulations - Flexible to work shifts, weekends, and public holidays - Passion for Singapore food culture and hospitality

Working Condition

Working hours

Full-time, including shifts, weekends, and public holidays