Restaurant Manager

Description

Lead restaurant operations, ensure profitability, manage staff and inventory, uphold service quality and hygiene standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Responsible for restaurant profitability, including efficient staff scheduling and inventory control - Provide leadership and conduct on-the-job training for service team - Ensure compliance with food safety and hygiene standards - Deliver superior service and maximize customer satisfaction - Respond efficiently and accurately to customer complaints - Regularly review product quality and research new vendors - Estimate future needs for goods, utensils, and cleaning products - Control operational costs and implement waste reduction measures - Manage daily front- and back-of-house operations (supplies, inventory, food preparation, sanitation compliance) - Create and analyze weekly, monthly, and annual revenue and expense reports to identify improvements

Qualifications and Requirements

- Minimum 1 year of relevant experience in F&B - Strong leadership and team management skills - Ability to manage both front-of-house and back-of-house operations - Strong problem-solving and customer service skills - Knowledge of inventory management, cost control, and vendor sourcing - Familiarity with hygiene and safety regulations - Analytical skills for financial and operational reporting

Working Condition

Working hours

Full-time, shift-based including weekends and public holidays