Restaurant Manager

Job Description

• Manage and oversee the daily operations.
• Supervise service and kitchen staff to ensure smooth and efficient operations.
• Prepare staff schedules and allocate daily duties.
• Monitor food quality, service standards and customer satisfaction.
• Handle customer enquiries, feedback and complaints professionally.
• Manage inventory, stock ordering and food storage.
• Monitor daily sales, expenses and operating costs.
• Ensure proper food hygiene, cleanliness and workplace safety standards.
• Train and guide staff on customer service and operational procedures.
• Coordinate with suppliers and ensure timely delivery of food and other supplies.
• Monitor staff performance and maintain good discipline within the outlet.
• Assist management in implementing promotions and improving business operations.
• Prepare daily operational reports and perform other duties assigned by management.

Job Requirements

• Minimum 2–3 years of relevant F&B or restaurant management experience.
• Experience managing a café, restaurant or similar F&B outlet.
• Strong leadership and staff-management skills.
• Good communication and customer-service skills.
• Knowledge of food hygiene, safety and restaurant operations.
• Able to manage inventory, ordering and daily operational expenses.
• Able to work in a fast-paced environment and handle operational issues.
• Willing to work shifts, weekends and public holidays.
• Responsible, hardworking and able to work independently.
• Relevant F&B/Hospitality qualification will be an advantage.