Manager

Restaurant Manager (Front & Kitchen Operations)

We are hiring a Restaurant Manager with hands-on kitchen experience to lead both front-of-house and back-of-house operations in a demanding environment. This is not an office-based role – you will be working alongside the team, including assisting in the kitchen when needed.

Key Responsibilities:

Oversee entire restaurant operations, including service, kitchen, staff, and inventory.

Work directly in the kitchen during busy periods to maintain speed and quality.

Supervise chefs, cooks, and service crew, enforcing strict standards for food safety and hygiene.

Handle staff scheduling, recruitment, and disciplinary actions when needed.

Monitor daily sales, control costs, and report directly to ownership.

Resolve customer issues and emergencies promptly, even during late hours.

Ensure compliance with all food safety, manpower, and licensing regulations.

Be available to work nights, weekends, and public holidays – no fixed off-days.



Requirements:

Minimum 5 years’ experience as a Restaurant or Kitchen Manager (must have cooked or led a kitchen team before).

Strong leadership and ability to manage both service and kitchen staff.

Physically fit and able to work long shifts (8–12 hours on feet).

Comfortable handling pressure in a high-volume, fast-paced dining environment.

Only candidates with proven F&B track records will be considered.



Note: This role requires full commitment