MANAGER

Oversee the daily operation. Ensure smooth coordination between kitchen, service staff and delivery operation, Monitor food preparation, service quality and customer satisfaction. Ensure the restaurant operating hour. Handle operational issues and implement improvement to increase efficiency. Staff management and supervision like recruitment and staff evaluation, prepare staff roster and work schedule of manpower. Food safety, hygiene and compliance, ensure compliance with Singapore food authority. Inventory and purchasing management like monitoring of stock, coordinte of purchasing, monitoring stock usage and wastage. Financial and cost control like monitoring everyday sales and operational expenses. Customer service, business planning.