Restaurant Manager

Operations Management

• Supervise daily restaurant operations (opening/closing, cash handling, inventory).

• Ensure food and beverage quality, presentation, and hygiene standards.

• Coordinate between kitchen, service, and bar teams for smooth order flow.

Staff Leadership

• Recruit, train, and supervise service crew and kitchen staff.

• Prepare rosters and allocate duties.

• Conduct performance reviews and disciplinary actions.

• Foster teamwork and a positive workplace culture.

Customer Service

• Handle guest inquiries, feedback, and complaints professionally.

• Maintain strong floor presence to ensure customer satisfaction.

• Promote hospitality culture and service recovery practices.

Financial & Administrative Control

• Monitor sales, expenses, and profit margins.

• Prepare daily/monthly reports for management.

• Manage budgets, cost control, and supplier relationships.

Compliance & Safety

• Ensure compliance with NEA/SFA hygiene and safety regulations.

• Conduct regular inspections on cleanliness and equipment.

• Enforce food safety and workplace safety standards.

Marketing & Business Development

• Support promotions and special events.

• Suggest menu improvements and upselling strategies.

• Build customer loyalty and supplier partnerships.
  
  R22110793 TEY GUAN HONG
  ENSURE MANPOWER CONSULTANCY PTE LTD