Restaurant Manager

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.