Restaurant Manager

Why Join Us? (Perks & Benefits) We believe in taking care of the leaders who take care of our business and our people. Enjoy a rewarding leadership journey with an attractive compensation package: Work-Life Balance: Productive 5-day work week. Monthly Commission: Highly rewarding monthly sales incentive bonus based on restaurant performance targets. Monthly Full Attendance Bonus: Rewarding your reliability, commitment, and leadership consistency. Career Growth: Clear pathways for progression to multi-outlet management or corporate operations roles as we rapidly expand. Key Responsibilities As the Restaurant Manager, you are the driving force behind SKI’s daily success. You will oversee all front-of-house operations, lead the team, and ensure the business runs flawlessly. Your mission includes: Team Leadership & Mentorship: Recruit, train, motivate, and mentor service crew members. Cultivate a positive, high-energy team culture rooted in genuine hospitality. Service Excellence & Floor Management: Lead by example on the floor during peak hours. Ensure the team delivers flawless service, maintains high presentation standards, and manages table turnover efficiently without compromising guest satisfaction. Financial & Sales Optimization: Drive the restaurant to hit monthly sales targets. Monitor labor costs, manage inventory, minimize wastage, and actively implement upselling strategies to maximize profitability. Manpower Planning & Rostering: Manage staff scheduling and weekly rosters to ensure optimal floor coverage during peak and off-peak periods while respecting labor budgets. Guest Relations & Escalation Management: Build strong rapport with regular guests and handle complex customer feedback or complaints with grace, professionalism, and quick problem-solving. Compliance & Hygiene Oversight: Enforce strict compliance with food safety, cleanliness, and hygiene standards across all stations, ensuring the restaurant consistently passes internal and regulatory audits. Administrative & Operational Control: Oversee day-to-day administration, including cash handling, POS system maintenance, supplier coordination, and stock replenishment. Requirements Minimum 2–3 years of experience as a Restaurant Manager or Assistant Manager in a high-volume, fast-paced F&B environment. Strong leadership skills with a proven track record of managing, developing, and motivating a diverse team. Excellent communication, interpersonal, and crisis-management skills. Strong business acumen with a solid understanding of restaurant operations, labor optimization, and cost controls. Proficiency in handling POS systems, inventory software, and basic administrative reporting. A hands-on, proactive leader who thrives under pressure and enjoys working on the floor alongside the team.