Restaurant Manager

The Restaurant Manager is responsible for the profitability

of the outlet, performing outlet-level support functions including

customer service, scheduling, day-to-day operations, cashiering,

loss prevention, maintenance and back office support. Other

responsibilities include managing inventories, interacting with

customers, wait staff and support employees to maximize revenue

generation and enhance the customer experience, overseeing the

recruitment, training and motivation of staff, maintaining high

standards of quality control, hygiene and health and safety in the

dining area.

Role &

Responsibilities

Business

Operations

Responsible

for the overall performance of the restaurant

• Ensure the smooth operations of the restaurant
• Monitor income and expenses

Manage

cost and quality controls

Project and order

daily required supplies

In-charge of the

submission of all reports at the end of the shift / week / month

including but not limited to sales, food cost and labour

cost

Manage equipment

maintenance

Customer

Service

Manage

customer experience

Ensure and maintain

service quality and professional etiquette

Customer feedback

management

People

Management

In-charge

of recruiting and training to team members

In-charge of the overall performance of team

members

To develop and motivate team members

through capability development

Conduct staff

performance assessment process

To ensure that

all employees adhere to the company's quality and

standards

Lead team to implement

change

Adhering to

Quality and Standards

Manage compliance with F&B hygiene policies and

procedures

Examine food and beverage

preparation

Ensure quality control for food

and

service

Skills / Qualifications :

At least 5 years of relevant experience in F&B

restaurants

Willing to be involved in hands on

operations

Excellent communication and

interpersonal skills

Ability to work in a

fast-paced environment

Possess strong

leadership qualities

Able to work shift

hours