Oversee the overall business performance and daily operations of the restaurant, ensuring alignment with company objectives and service standards
Lead and manage a team of staff across front-of-house and kitchen operations, including hiring, training, performance evaluation, and staff development
Develop and implement operational strategies to improve efficiency, service quality, and profitability
Monitor financial performance, including revenue, cost control, budgeting, and profit margins take corrective actions where necessary
Analyze sales data and customer trends to drive business growth and optimize menu offerings and pricing strategies
Ensure compliance with all relevant Singapore regulations, including food safety, hygiene, and workplace safety standards
Establish and maintain strong customer relationship management practices to enhance customer satisfaction and retention
Oversee inventory management, procurement planning, and supplier negotiations to ensure cost efficiency and product quality
Collaborate with senior management on business expansion plans, marketing strategies, and brand positioning
Implement standard operating procedures (SOPs) and ensure consistent execution across all aspects of restaurant operations
✅ Requirements
Bachelor's Degree in Hospitality Management, Business Administration, or a related field
Minimum 5 years of managerial experience in the F&B or hospitality industry
Proven track record in managing restaurant operations and achieving business performance targets
Strong leadership, people management, and decision-making skills
Solid understanding of financial management, budgeting, and cost control
Ability to analyze data and translate insights into actionable business strategies
Excellent communication and interpersonal skills
Proficient in English (spoken and written) knowledge of Mandarin is an advantage
Familiarity with POS systems and restaurant management software
Able to work in a fast-paced and dynamic environment
