Key Responsibilities
Oversee daily operations of all restaurant outlets, ensuring smooth service, high-quality standards, and customer satisfaction.
Lead kitchen teams in preparing authentic dishes; contribute to menu development and maintain consistency in taste and presentation.
Manage procurement, stock levels, and supplier relationships to ensure timely availability of ingredients and minimize waste.
Apply knowledge of F&B regulations, consumer preferences, and operational practices to optimize performance.
Recruit, train, and mentor staff across kitchen and service teams, fostering a culture of excellence and professionalism.
Monitor budgets, control costs, and drive profitability through efficient resource management and strategic planning.
Uphold the restaurant foods brand identity and ensure a memorable dining experience that reflects the warmth and authenticity of restaurant food styles.
Qualifications
Minimum 8 years of experience in restaurant management, with proven success in both Europe and Singapore markets
Strong culinary background in cook, ability to cook and lead kitchen operations
Expertise in inventory control, supplier negotiation, and cost management
Excellent leadership, communication, and problem-solving skills
Familiarity with local and international food safety standards and licensing requirements
