Restaurant Manager - Job Description

Position Summary:
The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant to ensure smooth service, customer satisfaction, and profitability. This includes managing staff, maintaining quality standards, controlling costs, and ensuring a pleasant dining experience for all guests.

Key Responsibilities:

• Supervise and manage all restaurant operations including dining area, kitchen coordination, and bar (if applicable).
• Lead, train, and motivate service and kitchen teams to provide excellent customer service.
• Monitor food quality, service standards, and hygiene to ensure consistent customer satisfaction.
• Handle staff scheduling, attendance, and performance evaluations.
• Manage stock levels, place orders, and control food and beverage costs.
• Resolve customer complaints and feedback professionally and efficiently.
• Oversee cash handling, daily sales reporting, and POS operations.
• Plan and execute promotional activities or special events to increase sales.
• Ensure compliance with safety, health, and licensing regulations.
• Report to the owner or operations manager on business performance and improvement plans.

Requirements:

• Proven experience as a Restaurant Manager or Assistant Manager in the F&B industry.
• Strong leadership and people management skills.
• Excellent communication, customer service, and problem-solving abilities.
• Good understanding of restaurant operations, inventory control, and financial reporting.
• Ability to work under pressure and handle fast-paced environments.
• Familiar with hygiene and safety regulations under NEA and SFA guidelines.
• Diploma or equivalent qualification in Hospitality, Business Management, or related field (preferred).
• Willing to work weekends, evenings, and public holidays.

Working Hours:

• 5.5 to 6 days work week
• Shift hours depending on restaurant operations