RESTAURANT MANAGER

Job Description & Responsibilities

• Manage the daily operations of a Chinese restaurant and ensure smooth service delivery.
• Supervise, schedule and train service and kitchen support staff.
• Monitor staff performance, attendance and service standards.
• Handle customer feedback, complaints and service recovery professionally.
• Control operating costs, food wastage, manpower usage and restaurant expenses.
• Monitor inventory levels and coordinate purchasing with suppliers.
• Ensure compliance with food safety, hygiene and workplace safety requirements.
• Coordinate with the kitchen team to maintain food quality and timely order preparation.
• Prepare daily sales, staffing, stock and operational reports.
• Assist management in achieving sales targets and improving restaurant performance.
• Perform opening and closing duties when required.
• Carry out other operational duties assigned by management.

Job Requirements

• At least 2 years of supervisory or managerial experience in the F&B industry.
• Experience managing a Chinese restaurant is preferred.
• Strong leadership, staff scheduling and problem-solving skills.
• Able to manage customer complaints and operational issues independently.
• Familiar with inventory control, food-cost control and manpower planning.
• Able to work rotating shifts, weekends and public holidays.
• Able to work in a fast-paced restaurant environment.
• Good communication and interpersonal skills.