Restaurant Manager

Job Description • 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.