RESTAURANT MANAGER

Job Summary

The Restaurant Manager oversees daily restaurant operations to ensure efficiency, profitability, and excellent customer service. This role leads teams, manages budgets and stock, ensures compliance with safety and hygiene standards, and drives sales growth through effective communication and operational improvements.

Responsibilities

• Lead daily employee roll calls to enhance operational effectiveness through cleanliness, accurate order taking, customer service, and promotion execution
• Communicate KPIs on sales, service, and food quality to employees to foster team achievement
• Manage all restaurant shifts efficiently with comprehensive knowledge of restaurant operations
• Collaborate with the Chef to address guest requirements and maintain a professional kitchen relationship
• Enforce safety standards and ensure compliance with licensing, hygiene, and health and safety regulations
• Manage budgets and control stock levels of food, utensils, and cutleries to optimize resources
• Respond promptly to customer compliments and complaints to maintain high satisfaction
• Prepare and present manpower and sales reports to support operational decisions
• Recommend operational improvements to enhance restaurant performance
• Administer daily emails, guest reports, staff rosters, and operations paperwork accurately and timely
• Monitor the business environment to propose ideas that increase sales, reduce costs, and maximize guest spending
• Communicate clearly and coordinate follow-up actions with other departments, suppliers, and contractors
• Support recruitment efforts by assisting in hiring processes
• Conduct induction and on-the-job training for new and promoted employees to ensure readiness
• Evaluate employee performance fairly to reward achievements and address issues
• Identify training needs and proactively facilitate employee development, including mandatory Basic Food Hygiene and Safety training

Preferred competencies and qualifications

• Degree or Diploma in Hospitality-related studies or WSQ Certificate in F&B Operations, F&B Supervision, or F&B Management
• Passion for delivering excellent customer service
• Ability to lead teams effectively in a fast-paced, demanding environment
• Strong business acumen with a results-driven and highly organized approach
• Excellent interpersonal and communication skills