Restaurant Manager

Description

Lead the restaurant’s daily operations, ensure exceptional guest experiences, maintain food quality and hygiene, manage inventory, and drive financial performance through P&L oversight. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Foster a warm and inclusive customer service environment - Promptly address guest feedback and complaints - Oversee daily operations, ensuring smooth workflow and high standards - Manage inventory and coordinate with suppliers - Recruit, train, and motivate staff; provide coaching and conduct briefings - Collaborate with kitchen team for efficient food preparation and service - Implement cost control measures and revenue growth strategies - Analyze sales data to identify operational improvements - Ensure compliance with health, safety, and company standards

Qualifications and Requirements

- Minimum 5 years of experience as a Restaurant Manager in F&B - Proven leadership and team management skills - Proficiency in managing outlet P&L and driving profitability - Familiarity with inventory management and operational software (advantage)

Working Condition

Working hours

Alternate 5 or 6 working days per week