Restaurant Manager

ob Description: Responsible for overseeing the daily operations of the restaurant, ensuring efficient service delivery, customer satisfaction and overall business performance.

Job Scope & Responsibilities

1. Manage daily restaurant operations, including dining services, staffing and workflow.

2. Supervise and coordinate restaurant supervisors, kitchen personnel and service staff.

3. Prepare staff duty rosters, monitor attendance and allocate operational responsibilities.

4. Maintain food quality, customer service standards and restaurant cleanliness.

5. Monitor revenue, operating expenses, inventory costs and profitability.

6. Handle customer complaints and implement service improvements.

7. Ensure compliance with Singapore Food Agency (SFA) food safety requirements.

8. Coordinate with suppliers, vendors and food delivery service providers.

9. Develop sales strategies, promotional activities and operational improvements.

10. Prepare monthly restaurant performance and management reports.

Requirements: Diploma or equivalent qualification with 3-5 years of relevant restaurant operations experience and strong leadership skills.