Restaurant Manager

Description

Oversee restaurant operations, lead team management, ensure food quality and hygiene standards, and drive operational efficiency. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee daily restaurant operations to ensure smooth service and customer satisfaction - Manage and lead the restaurant team, including scheduling, training, and performance evaluations - Monitor food quality, service standards, and hygiene compliance - Handle inventory management, supplier coordination, and cost control - Implement operational improvements to enhance efficiency and customer experience - Address and resolve customer feedback and operational issues promptly - Prepare sales, staffing, and operational performance reports for management review - Perform other ad-hoc duties as assigned

Qualifications and Requirements

- Bachelor’s Degree or equivalent qualification in any discipline - At least 2–3 years of relevant work experience in the F&B industry - Supervisory or restaurant management experience required (chain restaurant experience preferred) - Passion for the catering industry - Strong leadership, communication, and organizational skills - Ability to work in a fast-paced environment and handle multiple tasks - Willingness to work shifts, weekends, and public holidays - Proficiency in Mandarin (liaising with staff, handling menus and training materials, engaging Mandarin-speaking customers) - Familiarity with Chinese cuisine operations is an advantage

Working Condition

Working hours

Full-time, shifts including weekends and public holidays