Restaurant Manager

Description

The Restaurant Manager is responsible for overseeing the day-to-day operations of the catering restaurant, ensuring high standards of food quality, customer service, hygiene, and overall guest satisfaction. The role involves managing staff, optimizing service efficiency, coordinating kitchen and front-of-house activities, and achieving business goals. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Manage and supervise daily restaurant and catering operations. - Lead and train service staff, kitchen crew, and support employees. - Plan and execute catering orders for events, corporate clients, and private functions. - Monitor food quality, presentation, and consistency in line with brand standards. - Handle customer feedback and resolve complaints professionally and promptly. - Ensure compliance with NEA and food safety regulations and hygiene standards. - Work with the Head Chef and Kitchen Manager to plan seasonal menus and promotions. - Control inventory, food cost, and labor cost to meet budgetary targets. - Analyze sales reports and implement strategies to increase revenue and reduce waste. - Coordinate with suppliers for timely ordering and stock replenishment. - Maintain cleanliness and safety of dining areas, kitchen, and equipment.

Qualifications and Requirements

- Diploma or Degree in Hospitality Management, F&B, or related field. - Minimum 3–5 years of relevant experience in restaurant or catering management. - Strong leadership and communication skills. - Excellent organizational and customer service abilities. - Knowledge of food safety standards (e.g., WSQ Food Hygiene, HACCP) preferred. - Able to work flexible hours, including weekends and public holidays.

Working Condition

Working hours

Full-Time (including weekends and public holidays)