Restaurant Manager (Hotpot)

Job Scope Responsible for the business performance of the restaurant. Prepare financial/costing reports on weekly and monthly basis. Plan and analyse restaurants sales levels and profitability. Accountable for labour and F&B costing matters, including inventory control and conducting month end stocktaking. Provide effective leadership to ensure that sales targets and service standards are met. Establish good rapport with customers and handle customers' request professionally and promptly. Constantly review, evaluate operations/procedures and recommend improvement to the Management. Recommend ways to reach a broader audience (e.g. discounts and social media ads). Develop strategies for better workplace efficiency and goal achievement. Provide training and coaching on customer service and product knowledge. Support ongoing learning and development of team members. Promote the brand in the local community through word-of-mouth and restaurant events. Handle HR matters in recruitment, employee performance review, disciplinary and grievances. Enforce company policies and protocols in the restaurant. Enforce compliance with licensing, hygiene regulation, health and safety legislation and guidelines. Job Requirements Diploma in Food and Service Management or Business Management 5 to 8 years of restaurant management work experiences Solid understanding of restaurant financials and experience with budgeting, cost control, and revenue management. Extensive food and beverage (F&B) knowledge Strong written and oral communications skills in Mandarin to liaise with business partners (vendors/suppliers) and colleagues from international teams of Mandarin-speaking background. Comfortable to work with multicultural teams and groups locally and internationally. 5.5 work days per week including weekends and public holidays with rotating shift Comfortable handling non-halal ingredients and food