Manager

. Oversee the restaurant's daily operations and ensure smooth service.

. Manage and supervise service staff, kitchen coordination, duty rosters, attendance, and staff performance.

. Ensure excellent customer service and handle customer feedback or complaints professionally.

. Monitor food quality, presentation, hygiene, cleanliness, and service standards.

. Manage inventory, stock levels, purchasing requirements, and minimise wastage.

. Monitor daily sales, cash handling, POS transactions, expenses, and prepare operational reports.

. Ensure compliance with Singapore food hygiene, workplace safety, and company policies.

. Train and guide employees to maintain consistent service standards.

. Coordinate with suppliers and management regarding operational requirements.

. Support promotional activities and implement strategies to improve sales and customer satisfaction.

. Ensure opening and closing procedures are properly carried out.

. Assist management in controlling labour costs, food costs, and overall restaurant expenses.