Restaurant Manager

Description

Lead and manage all aspects of restaurant operations, staff supervision, customer service, food quality, and profitability, ensuring smooth day-to-day functioning and high hospitality standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Manage daily outlet operations, including opening and closing shifts - Oversee sales, operating expenses, and outlet profitability - Supervise, train, and oversee front-of-house staff - Ensure high standards of customer service, food quality, and hygiene - Handle guest complaints and feedback to ensure satisfaction - Manage petty cash reimbursement and submit to finance - Schedule staff shifts and control labor costs - Perform ad-hoc duties as required in general restaurant operations

Qualifications and Requirements

- Minimum 9 years’ relevant experience in restaurant management - Strong communication and interpersonal skills - Proven ability to manage staff and restaurant operations efficiently - Educational background flexible; focus on hospitality experience - High standard of customer service and food quality awareness

Working Condition

Working hours

Full-time, including flexible/creative scheduling