Restaurant Operations
- Oversee and manage the daily operations of the restaurant (front and back of house).
- Ensure operational efficiency and uphold company standards across all outlets (if applicable).
- Monitor cleanliness, presentation, and service quality.
- Handle any operational issues promptly and professionally.
2. Staff Management
- Recruit, train, supervise, and evaluate staff performance.
- Create staff schedules and ensure adequate manpower.
- Foster a positive team culture and motivate employees to meet performance targets.
- Conduct regular staff meetings and training.
3. Customer Service
- Maintain high standards of guest satisfaction.
- Handle customer complaints or feedback effectively.
- Ensure service recovery is done with professionalism and empathy.
4. Financial & Cost Control
- Monitor daily sales and expenses to ensure profitability.
- Control inventory, wastage, and food cost.
- Assist in setting and achieving sales targets and budgets.
- Work with accounting teams for payroll, P&L, and stock audits.
5. Compliance & Safety
- Ensure compliance with NEA, SFA, MOM, and other local regulations.
- Conduct routine checks for hygiene, safety, and maintenance.
- Manage licensing and permits.
6. Marketing & Promotions
- Work with marketing teams to implement promotions and seasonal campaigns.
- Analyze customer feedback and market trends to improve offerings.
- Suggest improvements to menu and pricing strategies.
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