RESTAURANT MANAGER

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.