Restaurant Manager

Directing and supervising overall back-of-house operations, including kitchen workflow design, production standards, hygiene governance, and continuous quality improvement.

Spearheading menu strategy through analysis, product innovation, seasonal item planning, and development of culinary concepts aligned with the brand's identity.

Leading the kitchen and service teams by handling recruitment, onboarding, skills development, performance reviews, and effective deployment of manpower across shifts.

Formulating purchasing protocols, managing vendor performance, controlling cost of goods, and ensuring optimal stock rotation and utilisation.

Establishing and enforcing comprehensive SOPs covering food safety, operational efficiency, service delivery, and compliance with regulatory requirements.

Overseeing day-to-day restaurant operations, ensuring seamless integration between culinary functions and front-of-house teams to maintain service excellence.

Contributing to strategic brand growth by analysing market trends, elevating customer experience, and developing long-term menu and operational plans to support future outlet expansion.

The candidate must possess strong, hands-on knowledge of the food & beverage industry, with at least 10 years of comprehensive local and overseas F&B experience.