Restaurant Manager

Key Responsibilities

• Manage daily restaurant operations and ensure smooth workflow
• Lead, train, supervise, and retain restaurant staff
• Ensure high standards of customer service, food quality, hygiene, and SOP compliance
• Monitor inventory, stock ordering, labour cost, and overall profitability
• Handle customer feedback and resolve complaints professionally
• Drive sales growth and improve operational efficiency
• Develop creative and innovative ideas to enhance customer experience
• Analyze operational issues and provide effective solutions proactively
• Prepare staff schedules and manage manpower planning
• Coordinate with OSD and Supply Chain on stock and equipment matters
• Champion POS systems and digital tools to improve operations
• Develop and groom future outlet leaders
• Perform other related duties as required or as assigned.

Requirements

• Diploma/Degree in Hospitality, Business, or related field (preferred).
• Minimum 3–5 years of experience in F&B or restaurant management
• Strong leadership, communication, and problem-solving skills
• Strong track record in managing P&L, teams, and guest experience.
• Critical thinker with out-of-the-box thinking
• Proactive, responsible, and able to work in a fast-paced environment
• Able to work shifts, weekends, and public holidays