Manager

* Oversee the restaurant’s daily operations and ensure smooth service.

* Manage and supervise service staff, kitchen coordination, duty rosters, attendance, and staff performance.

* Ensure excellent customer service and handle customer feedback or complaints professionally.

* Monitor food quality, presentation, hygiene, cleanliness, and service standards.

* Manage inventory, stock levels, purchasing requirements, and minimise wastage.

* Monitor daily sales, cash handling, POS transactions, expenses, and prepare operational reports.

* Ensure compliance with Singapore food hygiene, workplace safety, and company policies.

* Train and guide employees to maintain consistent service standards.

* Coordinate with suppliers and management regarding operational requirements.

* Support promotional activities and implement strategies to improve sales and customer satisfaction.

* Ensure opening and closing procedures are properly carried out.

* Assist management in controlling labour costs, food costs, and overall restaurant expenses.