Restaurant Manager

The restaurant manager holds full accountability for the commercial and operational performance of our restaurant. The role is responsible for achieving sales and profitability targets, establishing outlet operational SOPs, managing team performance, controlling food and operational costs, conducting inventory audits, managing vendor relationships, resolving escalated customer concerns and executing revenue and operational improvement initiatives.

1. Monitor outlet P&L, sales, gross margin and operating expenses, devise and execute cost control initiatives to meet profit targets.
2. Develop, implement and audit operational SOPs for service,
3. procurement, inventory and manpower scheduling.
4. Lead, coach and conduct performance reviews for outlet supervisors and frontline staff formulate manpower planning and training frameworks.
5. Source, evaluate and negotiate with suppliers, conduct regular inventory audits and minimise food and operational wastage.
6. Resolve escalated customer complaints, elevate service standards and sustain customer satisfaction.
7. Design and roll out in-store promotions to boost footfall and revenue.
8. Identify operational gaps and implement process improvement plans.

Requirements

1. Minimum 5 years of restaurant management experience with direct P&L accountability for a standalone restaurant.
2. Solid track record in manpower planning, vendor negotiation and cost optimisation.
3. Able to analyse operational data and propose practical improvement measures.

No mandatory professional certification is required.