Restaurant Manager

• Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business • Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability • Manage, train and supervise team of staff at Restaurants to ensure and maintain a high service standard • Ensure safety and hygiene practices • Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers • Work with other management personnel to plan marketing, advertising, and any special restaurant functions • Investigate and resolve complaints concerning food quality and service • Ensure sufficient stocks supply in the restaurant for smooth operation • Safe keeping of company properties • Assist in sending daily sales reports • Assist in operation to ensure the smooth operation of the restaurant. • Perform other duties as assigned by management. Requirements: • Minimum 3 years’ experience in Food and Beverage • Preferably with 3 – 5 years of Management Experience • Possess drive & passion to excel in the F&B industry • Strong communication, problem-solving, motivational and people skills • Able to commit to restaurant's peak period including weekends, eve of and public holidays