Restaurant Manager

Key Responsibilities:

. Supervise daily restaurant operations to ensure smooth service and customer satisfaction.

. Recruit, train, and manage front- and back-of-house staff.

. Monitor food quality, presentation, and service standards.

. Manage inventory and ordering of beverages, and supplies.

. Enforce health, safety, and sanitation standards in compliance with regulations.

. Handle customer complaints and resolve issues promptly and professionally.

. Create staff schedules and monitor labor costs to meet budget goals.

. Track financial performance including sales, expenses, and profitability.

. Coordinate with kitchen staff to ensure timely and accurate food preparation.

. Implement marketing and promotional activities to attract new customers.

. Maintain vendor relationships and negotiate contracts when necessary.

. Prepare reports for upper management, including sales, staffing, and customer feedback.

Requirements:

. Proven experience as a Restaurant Manager or in a similar hospitality role. At least 3 years.

. Strong leadership, organizational, and communication skills.

. Excellent customer service and problem-solving abilities.

. In-depth knowledge of food and beverage operations.

. Proficiency in restaurant management software (e.g., POS systems).

. Ability to work flexible hours, including nights, weekends, and holidays.

. High school diploma or equivalent required degree in hospitality or business is a plus.

. Food safety certification (e.g., Serv Safe) preferred.

Benefits:

- 5.5 days a week

- $50 food meal allowance

- Salary based on experience

- Only SG/PR

- Medical and insurance provided

- $250 medical in claims

- Employees with Italian and western cuisine experience preferred

- 14 days of Annual Leave