The Restaurant Manager oversees daily restaurant operations to ensure smooth service delivery, customer satisfaction, and efficient team performance. This role involves managing staff, maintaining quality and hygiene standards, controlling costs, and driving overall business performance.
Key Responsibilities
1. Operations Management
Supervise daily restaurant operations, ensuring smooth service and guest satisfaction.
Oversee opening and closing procedures, cash handling, and inventory checks.
Ensure all food and beverage items are prepared and served according to quality standards.
Coordinate with the kitchen and service teams for efficient order flow and timely service.
2. Staff Management
Lead, train, and motivate restaurant staff to maintain a high standard of service.
Prepare staff schedules and allocate duties based on operational needs.
Conduct performance reviews and address disciplinary issues when necessary.
Foster teamwork and a positive work environment.
3. Customer Service
Handle customer inquiries, feedback, and complaints promptly and professionally.
Maintain a visible presence on the floor to ensure guest satisfaction.
Promote a culture of hospitality and continuous improvement.
4. Financial & Administrative Control
Monitor daily sales, expenses, and inventory levels.
Manage budgets, cost control, and profit margins effectively.
Prepare daily and monthly operational reports for management review.
Ensure compliance with cash handling and audit requirements.
5. Health, Safety & Compliance
Ensure compliance with NEA, SFA, and company hygiene and safety standards.
Conduct regular inspections on cleanliness, sanitation, and equipment maintenance.
Enforce food safety, workplace safety, and licensing regulations.
6. Marketing & Business Development
Support marketing campaigns, promotions, and special events to drive sales.
Maintain strong relationships with suppliers and customers.
Suggest menu improvements and promotional ideas based on customer trends.
Requirements
Diploma or Degree in Hospitality, Business, or related field.
Minimum 3-5 years of experience in F&B or restaurant operations, with at least 2 years in a supervisory or managerial role.
Strong leadership, communication, and interpersonal skills.
Knowledge of POS systems, inventory management, and basic financial reporting.
* Able to work on weekends, public holidays, and shifts as required.
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