Restaurant Manager

Job Description Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service. Lead, supervise, and motivate restaurant staff to deliver excellent customer service. Recruit, train, schedule, and evaluate employees. Monitor staff performance and implement corrective actions when necessary. Ensure high standards of food quality, hygiene, cleanliness, and customer satisfaction. Handle customer enquiries, feedback, and complaints professionally and promptly. Manage inventory levels, order supplies, and coordinate with suppliers. Monitor sales performance, labour costs, and operating expenses to achieve business targets. Prepare operational reports, sales reports, and staff schedules. Ensure compliance with Singapore food safety, workplace safety, and employment regulations. Implement and maintain standard operating procedures (SOPs). Coordinate promotional activities and marketing initiatives to increase revenue. Work closely with the kitchen and service teams to ensure efficient operations. Perform opening and closing duties, including cash handling and reconciliation. Support senior management in achieving company goals and business growth. Need to stand long hours Requirements Diploma or Bachelor's Degree At least 3 years of relevant experience in restaurant or F&B management. Strong leadership, communication, and interpersonal skills. Excellent customer service and problem-solving abilities. Ability to work under pressure in a fast-paced environment. Good knowledge of inventory management and cost control. Proficient in Microsoft Office and Point-of-Sale (POS) systems. Willing to work shifts, weekends, and public holidays.