RESTAURANT MANAGER

Job Description – Restaurant Manager (Food Stall)

1. Manage and supervise the daily operations of the food stall.

2. Oversee staff duties, attendance, work schedules and performance.

3. Ensure food quality, preparation, hygiene and cleanliness standards.

4. Monitor customer service and handle customer feedback and complaints.

5. Manage inventory, food supplies and stock purchasing.

6. Monitor daily sales, cash collections and operational expenses.

7. Coordinate with suppliers to ensure timely delivery of ingredients.

8. Ensure compliance with Singapore Food Agency (SFA) regulations and food safety requirements.

9. Prepare daily sales reports and operational records.

10. Implement strategies to improve customer satisfaction and business performance.