Job Description

Restaurant Manager -

Position Summary:

The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant to ensure smooth service, customer satisfaction, and profitability. This includes managing staff, maintaining quality standards, controlling costs, and ensuring a pleasant dining experience for all guests.

Key Responsibilities:

Supervise and manage all restaurant operations including dining area, kitchen coordination, and bar (if applicable). Lead, train, and motivate service and kitchen teams to provide excellent customer service. Monitor food quality, service standards, and hygiene to ensure consistent customer satisfaction. Handle staff scheduling, attendance, and performance evaluations. Manage stock levels, place orders, and control food and beverage costs. Resolve customer complaints and feedback professionally and efficiently. Oversee cash handling, daily sales reporting, and POS operations. Plan and execute promotional activities or special events to increase sales. Ensure compliance with safety, health, and licensing regulations. Report to the owner or operations manager on business performance and improvement plans.

Requirements:

Proven experience as a

Restaurant Manager

or

Assistant Manager

in the F&B industry. Strong leadership and people management skills. Excellent communication, customer service, and problem-solving abilities. Good understanding of restaurant operations, inventory control, and financial reporting. Ability to work under pressure and handle fast-paced environments. Familiar with hygiene and safety regulations under NEA and SFA guidelines. Diploma or equivalent qualification in Hospitality, Business Management, or related field (preferred). Willing to work weekends, evenings, and public holidays.

Working Hours:

5.5 to 6 days work week * Shift hours depending on restaurant operations