MANAGER

Job Responsibilities:

Oversee daily restaurant operations to ensure high service standards and compliance with food safety regulations.

Supervise staff scheduling, training, and performance evaluation to enhance team productivity.

Manage inventory and cost control, including procurement and supplier coordination.

Handle customer feedback and complaints professionally to maintain high customer satisfaction.

Ensure compliance with hygiene, safety, and relevant Singapore regulatory requirements.

Develop and implement sales strategies to improve revenue and profitability.

Prepare monthly operational and sales performance reports.

Work closely with management to improve operational efficiency.

Job Requirements:

Minimum 3-5 years of experience in the F&B industry with managerial responsibilities.

Strong knowledge of restaurant operations and food safety standards.

Good leadership and team management skills.

Ability to work in a fast-paced environment and solve problems independently.

Willing to work shifts, weekends, and public holidays.

Basic financial and cost control knowledge preferred.