F&B Manager

Employment Terms

• Working Hours: 54 hours per week
• Rest Day: 1.5 days per week
• Annual Leave: Starting at 10 days per year, with an additional 1 day for each completed year of service, up to a maximum entitlement of 14 days per year.

Key Responsibilities

• Oversee the overall operations and performance of the restaurant, ensuring smooth, efficient and profitable daily operations.
• Drive sales and achieve monthly and annual sales targets by monitoring sales performance, identifying opportunities and implementing initiatives to increase revenue.
• Lead, manage, and develop the restaurant management and operations team, including Assistant Manager, supervisor and service staff.
• Set and maintain high standards for food quality, service, cleanliness, hygiene, and customer experience.
• Plan manpower requirements, approve staff schedules, and monitor staff attendance, performance, and productivity.
• Manage staff recruitment, training, development, and performance evaluation.
• Oversee purchasing, supplier management, inventory control, and stock levels to ensure cost-effective operations.
• Negotiate with suppliers and review pricing, product quality, and supplier performance.
• Monitor and control food cost, labor cost, wastage, and other operating expenses.
• Review daily, weekly, and monthly sales, costs, and operational reports, and take appropriate action to improve profitability.
• Ensure compliance with food safety, workplace safety, licensing requirements, and company SOPs.
• Handle customer feedback and escalated complaints, ensuring appropriate service recovery and follow-up.
• Work closely with management on business development, promotions, menu improvements, and operational strategies.
• Identify operational issues and implement improvements to increase efficiency, sales, and customer satisfaction.
• Ensure consistent implementation of company policies and standards across all areas of the restaurant.
• Take full ownership of the restaurant's day-to-day performance, team discipline, and operational standards.

Requirements

• Minimum 3–5 years' experience in F&B operations, with experience in a managerial or senior supervisory role.
• Strong leadership and people-management skills, with the ability to lead and motivate a diverse team.
• Strong understanding of restaurant operations, manpower planning, purchasing, and cost control.
• Good knowledge of POS systems and online ordering platforms.
• Strong analytical, administrative, and reporting skills.
• Excellent communication, customer service, and problem-solving skills.
• Commercially aware, with a strong focus on sales, profitability, and operational efficiency.
• Able to work independently, make sound decisions, and take ownership of operational matters.
• Able to work shifts, including weekends, public holidays, and evenings.