Restaurant Manager

Manage the daily operations of the restaurant and ensure smooth service.

Supervise, lead, and motivate restaurant employees.

Prepare staff schedules and allocate duties according to operational requirements.

Recruit, train, coach, and evaluate restaurant staff.

Monitor employee attendance, performance, and compliance with company policies.

Maintain high standards of customer service and handle customer feedback or complaints professionally.

Monitor food preparation, presentation, quality, and service standards.

Ensure compliance with food safety, hygiene, workplace safety, and company requirements.

Manage inventory, stock levels, ordering, and minimise food wastage.

Monitor restaurant sales, expenses, labour costs, and operating costs.

Assist with budgeting, sales targets, promotions, and business development activities.

Coordinate with suppliers and ensure timely delivery of food, beverages, and operating supplies.

Conduct regular inspections of the restaurant to maintain cleanliness and service standards.

Prepare operational reports and provide updates to company management.

Identify operational problems and implement appropriate solutions.

Ensure the restaurant complies with relevant Singapore regulations and licensing requirements.

Develop initiatives to improve customer satisfaction, employee productivity, sales, and profitability.

Perform other management duties related to restaurant operations as required.