Restaurant Manager

Description

Oversee and manage restaurant operations, lead service teams, uphold food quality and hygiene standards, and drive customer satisfaction and profitability. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee daily restaurant operations, coordinating Front of House and Back of House teams - Supervise, train, and motivate front-of-house crew to deliver exceptional service - Ensure high standards of food quality, hygiene, and safety are maintained - Handle guest feedback and resolve complaints to ensure customer satisfaction - Manage and operate POS system (training provided) - Oversee daily sales closing and petty cash reimbursement - Plan and manage events to boost engagement and revenue - Monitor operational costs, implement cost-control measures, and reduce waste - Maintain restaurant’s brand image and propose improvements - Ensure compliance with sanitation, health, and safety regulations - Perform additional ad hoc duties as required

Qualifications and Requirements

- Minimum 8 years of F&B industry experience, with at least 3 years in a managerial role - Strong leadership, communication, and interpersonal skills - Excellent customer service mindset with a positive, hands-on attitude - Resourceful, detail-oriented, and able to thrive in a fast-paced environment - Strong problem-solving skills and proactive in operations

Working Condition

Working hours

Full-time, permanent role with Sunday off