Restaurant Manager

About the role

Restaurant Operations Oversee the daily operations of the restaurant to ensure smooth and efficient service. Ensure compliance with company policies, operational procedures, and service standards. Monitor restaurant cleanliness, hygiene, and overall appearance. Ensure opening and closing procedures are completed properly. 2. Staff Management Recruit, train, supervise, and evaluate restaurant employees. Prepare staff work schedules and manage attendance. Motivate employees to achieve high performance and excellent customer service. Conduct regular staff meetings and performance reviews. 3. Customer Service Ensure customers receive professional and friendly service. Handle customer inquiries, feedback, and complaints promptly. Maintain high levels of customer satisfaction and loyalty. Resolve customer issues efficiently and professionally. 4. Food Quality and Safety Ensure food preparation and service comply with food safety and hygiene regulations. Monitor food quality, presentation, and portion control. Ensure compliance with Singapore Food Agency (SFA) food safety requirements. Conduct regular inspections of kitchen and dining areas. 5. Inventory and Procurement Monitor inventory levels of food, beverages, and restaurant supplies. Order supplies and coordinate with approved suppliers. Minimize food wastage and control stock usage. Conduct regular stock counts and inventory reconciliation. 6. Financial Management Prepare and monitor restaurant budgets. Control operating costs and maximize profitability. Monitor daily sales, cash handling, and banking procedures. Prepare financial and operational reports for Management. 7. Sales and Marketing Develop and implement promotional activities to increase sales. Monitor sales performance and recommend improvement strategies. Build relationships with customers and corporate clients. Support marketing campaigns and special events. 8. Compliance Ensure compliance with all relevant government regulations and licensing requirements. Maintain workplace safety and health standards. Ensure compliance with employment laws and company policies. 9. Maintenance and Facilities Ensure restaurant equipment and facilities are properly maintained. Coordinate repairs and preventive maintenance. Maintain a safe, clean, and organized working environment. 10. Reporting Prepare daily, weekly, and monthly operational reports. Monitor key performance indicators (KPIs) and recommend improvements. Report operational issues and business performance to senior management.

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Company Intel

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