Restaurant Manager

Description

The Restaurant Manager oversees daily restaurant operations to ensure smooth service, customer satisfaction, and profitability. Responsibilities include managing staff, maintaining service quality, controlling costs, and ensuring an exceptional dining experience. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Supervise and manage all restaurant operations including dining area, kitchen, and bar. - Lead, train, and motivate service and kitchen teams to deliver excellent customer service. - Monitor food quality, service standards, and hygiene compliance. - Handle staff scheduling, attendance tracking, and performance reviews. - Manage stock levels, inventory orders, and cost control. - Resolve customer complaints and feedback promptly and professionally. - Oversee cash handling, POS operations, and daily sales reports. - Plan and execute promotions or special events to boost sales. - Ensure adherence to all health, safety, and licensing regulations. - Report to ownership or operations management on business performance and improvements.

Qualifications and Requirements

- Proven experience as a Restaurant Manager or Assistant Manager in the F&B sector. - Strong leadership, interpersonal, and problem-solving abilities. - Excellent communication and customer service skills. - Solid understanding of restaurant operations, cost control, and reporting. - Ability to perform under pressure in a fast-paced environment. - Familiarity with NEA and SFA hygiene and safety regulations. - Diploma or equivalent qualification in Hospitality, Business Management, or related field preferred.