Restaurant Manager

Description

Oversee restaurant operations, drive profitability, manage budgets, and lead staff to deliver excellent customer service and operational efficiency. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Responsible for restaurant profit & loss and implement cost control measures - Manage budgets and forecasts to meet or exceed management expectations - Maximize profitability by increasing turnover and controlling costs - Oversee daily restaurant operations - Maintain and improve overall restaurant performance through cost analysis and process monitoring - Supervise food and operational safety for a safe dining environment - Ensure customers’ needs are met and resolve service issues tactfully - Drive operational efficiency and uphold service culture - Control labour costs through effective manpower scheduling and leave monitoring - Participate in hiring and selecting candidates for junior positions - Conduct staff counselling and recommend disciplinary actions when necessary - Manage, supervise, and develop supervisors and service staff - Handle restaurant administrative duties - Perform other duties as assigned by the Area Manager

Qualifications and Requirements

- Minimum 6 years of management experience in the F&B industry - Strong leadership qualities with ability to manage service staff - Excellent communication and interpersonal skills - Good organizational and management skills with ability to inspire staff

Working Condition

Working hours

Full-time, including weekends and public holidays as rostered