Restaurant & Other Catering Services Manager

Key Responsibilities: • Plan, organize, and oversee the daily operations of the restaurant and catering services. • Manage and supervise restaurant staff, including recruitment, training, scheduling, and performance evaluations. • Ensure high standards of customer service and promptly resolve customer feedback and complaints. • Coordinate with kitchen and service teams to ensure timely food preparation and efficient service delivery. • Plan and manage catering events, including menu coordination, staffing, logistics, and event execution. • Monitor food quality, hygiene, cleanliness, and compliance with Singapore Food Agency (SFA) and workplace safety regulations. • Manage inventory, purchasing, and supplier relationships to ensure adequate stock levels and cost control. • Prepare and monitor operating budgets, sales performance, and profitability, implementing cost-control measures where necessary. • Develop and implement promotional campaigns, marketing initiatives, and customer engagement activities to increase sales. • Ensure compliance with all licensing, employment, and food safety regulations. • Prepare operational reports and recommend improvements to enhance productivity and customer satisfaction. • Work closely with senior management to achieve business objectives and maintain high operational standards.