Restaurant Manager
Description
Key Job Duties & Responsibilities
Daily Floor Operations: Supervise Front-of-House (FOH) service flow, oversee table turnover, ensure seamless customer journey, and step in to handle peak-hour service bottlenecks.
Guest Relations & Service Standards: Maintain high dining service standards, interact with VIP guests, collect customer feedback, and resolve customer complaints promptly and diplomatically.
P&L & Financial Accountability: Monitor monthly outlet sales revenue against set targets, manage operational costs, labor hours, and beverage/supplies waste control.
Staff Management & Rostering: Plan and coordinate weekly duty rosters for full-time and part-time staff; conduct regular briefings, training, onboarding, and performance evaluations.
Hygiene, Safety & Regulatory Compliance: Ensure full adherence to Singapore Food Agency (SFA) hygiene standards, workplace safety guidelines, and relevant licensing regulations (e.g., Liquor license, Halal compliance where applicable).
Stock & Procurement: Coordinate with Back-of-House (BOH) head chef and central warehouse/suppliers for inventory ordering, stock counts, and discrepancy checks.