Manager

* Oversee the restaurant’s daily operations and ensure smooth service. * Manage and supervise service staff, kitchen coordination, duty rosters, attendance, and staff performance. * Ensure excellent customer service and handle customer feedback or complaints professionally. * Monitor food quality, presentation, hygiene, cleanliness, and service standards. * Manage inventory, stock levels, purchasing requirements, and minimise wastage. * Monitor daily sales, cash handling, POS transactions, expenses, and prepare operational reports. * Ensure compliance with Singapore food hygiene, workplace safety, and company policies. * Train and guide employees to maintain consistent service standards. * Coordinate with suppliers and management regarding operational requirements. * Support promotional activities and implement strategies to improve sales and customer satisfaction. * Ensure opening and closing procedures are properly carried out. * Assist management in controlling labour costs, food costs, and overall restaurant expenses.