Restaurant Manager

Job Descriptions:

• Oversee and ensure the smooth execution of daily restaurant operations, including both front-of-house (FOH) and back-of-house (BOH).

• Ensure consistent adherence to company standards in service quality, food presentation, cleanliness, and overall guest experience.

• Monitor inventory levels, coordinate procurement activities, and maintain effective supplier relationships.

• Ensure full compliance with company policies, standard operating procedures (SOPs), and relevant regulatory requirements.

• Lead, supervise, and manage outlet staff, including recruitment, onboarding, training, and development, while ensuring all employees adhere strictly to company SOPs and operational standards.

• Plan and administer staff duty rosters, attendance, and manpower allocation

• Conduct performance appraisals and provide ongoing coaching and disciplinary management where necessary.

• Foster a positive, productive, and professional working environment

• Uphold high standards of customer service and ensure prompt, professional resolution of customer feedback and complaints.

• Drive revenue growth through effective sales strategies, upselling initiatives, and promotional activities.

• Monitor and analyze sales performance, and implement corrective actions to achieve business targets.

• Manage and control outlet financial performance, including budgeting, cost control, and profit optimisation.

• Monitor key cost components such as food cost, labour cost, and operational expenses to ensure efficiency.

• Prepare, review, and submit periodic operational and financial reports to management.

• Support and execute marketing initiatives, promotional campaigns, and events in alignment with business objectives.

• Identify and implement opportunities for business growth and operational improvement.

• Ensure strict compliance with food safety, hygiene, and workplace safety standards.

• Maintain proper documentation, licenses, and regulatory records at all times.

Job Requirements:

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or a related field.
• Minimum 3–5 years of relevant experience in the food and beverage industry, with at least 1–2 years in a managerial capacity.
• Demonstrated leadership, people management, and team development capabilities.
• Strong communication, interpersonal, and stakeholder management skills.
• Proven problem-solving, decision-making, and organizational abilities.
• Commercially driven with sound business and financial acumen.
• Proficient in restaurant operations, POS systems, and reporting tools.
• Knowledgeable in food safety, hygiene standards, and regulatory compliance.
• Willingness to work on shifts, weekends, and public holidays as required.
• Professional conduct, with a high level of integrity, accountability, and commitment.