MANAGER

Job Summary Lead and manage daily restaurant operations to deliver exceptional service, optimize profitability, and maintain compliance with safety and sanitation standards in a dynamic food production environment. Responsibilities • Oversee daily restaurant operations to maintain a positive outlet image and ensure seamless service delivery • Coordinate front and back-of-house teams to optimize workflow and customer experience • Train and coach new and existing staff on customer service best practices to enhance guest satisfaction • Manage staff scheduling and conduct performance evaluations to improve team productivity • Organize and supervise shifts to ensure adequate staffing and operational efficiency • Address customer complaints promptly by identifying issues and implementing effective solutions • Ensure compliance with safety and sanitation regulations to maintain a safe dining environment • Control operational costs by monitoring expenses and implementing waste reduction measures • Monitor market trends and develop innovative processes to improve operational efficiency • Prepare operational and sales reports to inform management decisions • Analyze and forecast sales data to optimize restaurant profitability Preferred competencies and qualifications • At least 4 years of relevant experience in food and beverage operations • Bilingual proficiency in English for effective communication with diverse stakeholders • Availability to work on weekends and Public Holidays • Experience in similar culinary environments is advantageous Other Information • Working Location: 57 BOAT QUAY • Working Hours: 6 days per week • Salary Package: Up to $6,000