restaurant manager

Job Scope

• Manage daily restaurant operations and oversee profit, loss, budgeting, and cost control.

• Drive revenue growth and regularly monitor performance to improve efficiency and results.

• Ensure food safety, operational safety, and a comfortable dining environment.

• Maintain high customer satisfaction by delivering professional service and resolving issues tactfully.

• Oversee manpower planning, scheduling, staff development, and performance management.

• Participate in hiring junior staff and handle counselling or disciplinary actions when needed.

• Manage administrative tasks and support any duties assigned by the Area Manager.

Requirement

• Diploma / Degree Qualification

• 6 - 8 Years of Management Experience in f & b Environment

• Possess leadership quality with ability to lead operations and service staff