RESTAURANT MANAGER

Manage the daily operations of the restaurant to ensure smooth and efficient service.

Supervise and lead kitchen and service staff, including scheduling and performance monitoring.

Maintain high standards of food quality, hygiene, cleanliness, and customer service.

Monitor inventory, order supplies, and control food and operating costs.

Handle customer enquiries, feedback, and complaints professionally.

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

Prepare sales reports, manage budgets, and achieve business targets.

Recruit, train, and develop employees to improve productivity and service standards.

Coordinate with suppliers and ensure timely procurement of food and restaurant supplies.

Plan and implement promotional activities to increase sales and customer satisfaction.