Restaurant Manager

About the role

The Restaurant Manager is responsible for overseeing the overall daily operations of the restaurant, ensuring smooth service, consistent food and service quality, strong team performance, and excellent customer experience. The role manages manpower, operational standards, cost control, inventory, customer service, and compliance with company SOPs and food safety requirements.

Key responsibilities

• Manage and oversee the daily operations of the restaurant
• Lead, supervise, train, and motivate the service and outlet team
• Prepare staff schedules and ensure sufficient manpower for daily operations
• Maintain high standards of customer service and handle customer feedback or complaints professionally
• Ensure food quality, presentation, service standards, and cleanliness meet company requirements
• Implement and maintain company SOPs and operational procedures
• Monitor daily sales and work towards achieving outlet sales and performance targets
• Manage inventory, stock levels, ordering, receiving, and stock control
• Coordinate closely with the kitchen team to ensure smooth restaurant operations
• Ensure compliance with food safety, hygiene, workplace safety, and company policies

About you

• Minimum 3–5 years of experience in F&B / restaurant operations, with at least 2-3 years in a supervisory or managerial role
• Strong leadership and people management skills
• Good understanding of restaurant operations, customer service, manpower planning, inventory, and cost control
• Able to lead, train, and motivate a team in a fast-paced environment
• Strong communication and interpersonal skills
• Customer-oriented with good problem-solving and complaint-handling skills
• Good knowledge of food hygiene, food safety, and workplace safety standards
• Able to monitor sales performance, food cost, labour cost, wastage, and operational expenses
• Hands-on, responsible, and able to work independently
• Able to work shifts, weekends, and public holidays