restaurant manager

Restaurant Manager

• Operations Management: Oversee and manage the daily business operations of the seafood restaurant, ensuring high standards of service, cleanliness, and food safety compliance.
• Staff Supervision & Training: Hire, train, and supervise service staff and kitchen crew, creating duty rosters and assessing performance to maintain productivity.
• Financial Oversight: Manage daily sales reconciliation, analyze restaurant profitability, control operational costs, and prepare financial and sales reports for upper management.
• Inventory & Procurement: Supervise inventory control for food, beverages, and restaurant supplies, coordinating with seafood suppliers to ensure quality and cost-effectiveness.
• Customer Relations: Handle customer inquiries, feedback, and complaints professionally to ensure maximum customer satisfaction and repeat business.
• Compliance: Ensure the establishment strictly adheres to all Singapore food hygiene regulations, licensing laws, and workplace safety standard