Restaurant Manager

Lead and manage the daily operations of a full-service restaurant/ cafe, ensuring exceptional food quality, service standards, and operational efficiency. Responsibilities Lead and manage overall restaurant operations in line with company standards and regulatory requirements, ensuring smooth day-to-day performance and prompt resolution of operational issues. Oversee kitchen operations — oversee food preparation, cooking, and plating to ensure consistency with standard recipes, portion sizes, and presentation quality. Conduct regular tastings and collaborate on menu innovation. Drive business performance by managing budgets, monitoring sales, analysing monthly results, and recommending actions to achieve profitability targets. Deliver excellent guest experience by handling feedback and complaints professionally to maintain high customer satisfaction. Coordinate customer flow — manage reservations, seating, and waitlists efficiently to optimize turnover and reduce waiting times. Oversee inventory and cost control for both kitchen and front-of-house, ensuring accurate stock management, proper storage, and minimal wastage. Ensure compliance with all food safety, hygiene, and workplace health regulations at all times. Build and lead a high-performing operations team by cultivating a culture of learning, feedback, and resilience. Coach team members to adopt a growth mindset, pursue development opportunities, and take ownership of their growth and performance. Job Requirements Requirements Diploma or Certificate in Food & Beverage Management, Culinary Arts, or a related field preferred 5–8 years of F&B experience, including at least 5 years in a supervisory or managerial role. Strong hands-on culinary skills; prior experience in Japanese cuisine is highly preferred. Good knowledge of premium ingredients, diverse cooking techniques, and complex flavour profiles. Proficient in computer applications (MS Word, Excel).