Restaurant Manager (5 Days work-week)

Responsibilities

• Oversee daily restaurant operations
• Implement and uphold Standard Operating Procedures (SOPs) for service recovery, task cycles, and cost control
• Take ownership of sales, food quality, and guest experience
• Maintain safety, hygiene, and cleanliness in compliance with NEA/SFA regulations and company standards
• Oversee manpower planning and scheduling to ensure optimal staffing levels during peak and off-peak hours, while maintaining labor cost efficiency.
• Manage administrative tasks, including payroll processing, employee documentation, and compliance with HR policies
• Take charge of inventory management
• Collaborate with the Executive Chef and Sous Chef to strategize and assist in menu curation and new food offerings
• Partner with the HQ team to develop restaurant partnerships, coordinate advertising and promotions (ANP), and manage other ad-hoc projects as required.
• Coordinate with the Reservation Manager for event sales, ensuring smooth follow-up actions and alignment with the kitchen and HQ teams
• Requirement
• At least 5 years of relevant experience in F&B restaurants
• Minimum 'O' level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work effectively under pressure in a fast-paced environment
• 5 Days work/week rostered, must be able to work weekends and PH
• Time: Between 10am to 3pm and 5pm to 10pm (Split Shift)
• 44 Hours/Week

Additional Information

Are you passionate about delivering exceptional dining experiences and driving restaurant success? Join our team as a Restaurant Manager and play a pivotal role in creating memorable moments for our guests while ensuring our operations run smoothly and profitably.

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Company Intel

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