Restaurant Manager

1. Operations Management Oversee daily front-of-house and back-of-house operations Ensure smooth service flow and customer satisfaction Maintain cleanliness, hygiene, and safety standards Ensure compliance with local health and food safety regulations 2.

Staff Management Recruit, train, and supervise restaurant staff Prepare duty rosters and manage manpower planning Monitor staff performance and conduct performance reviews Handle staff disciplinary matters when necessary 3.

Customer Service Ensure excellent customer service at all times Address customer complaints promptly and professionally Build positive relationships with regular customers 4.

Financial Management Monitor sales performance and control operating costs Manage inventory, ordering, and stock control Review daily sales reports and cash reconciliation Work towards achieving revenue and profitability targets 5.

Compliance & Safety Ensure compliance with food safety regulations Maintain proper documentation and reporting Ensure workplace safety and adherence to company policies Requirements: Diploma or Degree in Hospitality Management or related field (preferred) Minimum 5 years of experience in restaurant operations (F&B) Strong leadership and communication skills Good problem-solving and decision-making ability Ability to work under pressure and during peak hours Basic knowledge of budgeting and cost control