Restaurant Manager

Responsibilities:

• Oversee daily restaurant operations, ensuring smooth front- and back-of-house workflow.
• Supervise and coordinate with kitchen and service teams to deliver authentic Fujian cuisine and excellent customer experience.
• Plan staff schedules, manage attendance, and ensure adequate manpower coverage.
• Train and motivate team members on service standards, customer handling, and food knowledge.
• Handle customer feedback, resolve service issues, and maintain high levels of satisfaction.
• Work closely with kitchen team on menu planning, seasonal specials, and quality control.
• Manage inventory, control costs, and monitor wastage to achieve operational efficiency.
• Ensure compliance with all hygiene, safety, and licensing regulations.
• Prepare operational reports and assist management in meeting sales and profitability targets.

Requirements:

• Minimum 10 years of experience in a supervisory or managerial role in a Chinese restaurant, preferably Fujian cuisine.
• Experience managing multiple outlets or chain restaurant operations is highly preferred.
• Strong leadership, communication, and problem-solving skills.
• Ability to manage team and maintain a positive work environment.
• Knowledge of food hygiene, workplace safety, and manpower planning.