Restaurant Manager

Job Description • Manage the restaurant’s daily operations. • Lead and supervise service and kitchen teams. • Prepare staff schedules and allocate manpower. • Monitor customer service and operational standards. • Handle customer feedback and resolve service issues. • Monitor sales, expenses, inventory and wastage. • Ensure sufficient stock and coordinate with suppliers. • Train and develop employees. • Ensure compliance with company SOPs, food-safety and hygiene requirements. • Oversee opening and closing procedures. • Assist management in improving sales and operational performance. Requirements • Relevant F&B management or supervisory experience preferred. • Strong leadership and team-management skills. • Good communication and customer-service skills. • Understanding of restaurant operations, inventory and cost control. • Able to manage staff schedules and daily operations. • Able to work shifts, weekends and public holidays.