Key Responsibilities

Restaurant Operations Management :

• Oversee daily restaurant operations to ensure smooth service.
• Manage staff schedules and ensure adequate staffing for each shift.
• Ensure cleanliness and comfort in the dining area and kitchen.

Budgeting and Financial Management :

• Monitor restaurant budgets and financial reports.
• Control expenditures and ensure cost efficiency.
• Manage stock levels, ensuring sufficient inventory for operations.

Customer Service :

• Provide excellent customer service and professionally handle customer complaints.
• Ensure a pleasant dining experience for every guest.
• Monitor the quality of food and beverages served according to restaurant standards.

Staff Recruitment and Management :

• Recruit, train, and develop restaurant staff, including chefs, servers.
• Supervise and guide staff to ensure high-quality service.
• Conduct performance evaluations, providing feedback and ongoing training.

Marketing and Promotions :

• Manage restaurant marketing efforts to enhance brand awareness and attract new customers.
• Design promotions and special events to drive customer engagement.

Compliance with Regulations and Safety Standards :

• Ensure the restaurant complies with all health, safety, and sanitation regulations.
• Maintain high food safety standards and cleanliness protocols.

Performance Monitoring and Reporting :

• Analyze restaurant performance and prepare regular reports.
• Identify opportunities for improving efficiency and profitability.

Qualifications

• Minimum of 3-5 years of experience in the hospitality or restaurant industry, with experience in a managerial role.
• Strong communication skills and the ability to lead a team.
• Fluent in english/mandarin.
• Understanding of restaurant financial management, including cost control and budget management.
• Ability to work under pressure in a fast-paced environment.
• A degree in Hospitality Management, Business, or a related field (preferred).