Restaurant Manager

Key Responsibilities:

• Supervise daily restaurant operations to ensure smooth service and customer satisfaction.

• Recruit, train, and manage front- and back-of-house staff.

• Monitor food quality, presentation, and service standards.

• Manage inventory and ordering of beverages, and supplies.

• Enforce health, safety, and sanitation standards in compliance with regulations.

• Handle customer complaints and resolve issues promptly and professionally.

• Create staff schedules and monitor labor costs to meet budget goals.

• Track financial performance including sales, expenses, and profitability.

• Coordinate with kitchen staff to ensure timely and accurate food preparation.

• Implement marketing and promotional activities to attract new customers.

• Maintain vendor relationships and negotiate contracts when necessary.

• Prepare reports for upper management, including sales, staffing, and customer feedback.

Requirements:

• Proven experience as a Restaurant Manager or in a similar hospitality role. At least 3 years.

• Strong leadership, organizational, and communication skills.

• Excellent customer service and problem-solving abilities.

• In-depth knowledge of food and beverage operations.

• Proficiency in restaurant management software (e.g., POS systems).

• Ability to work flexible hours, including nights, weekends, and holidays.

• High school diploma or equivalent required; degree in hospitality or business is a plus.

• Food safety certification (e.g., Serv Safe) preferred.

Benefits:

- 5.5 days a week

- ⁠$50 food meal allowance

- ⁠Salary based on experience

- ⁠Only SG/PR

- ⁠Medical and insurance provided

- ⁠$250 medical in claims

- ⁠Employees with Italian and western cuisine experience preferred

- ⁠14 days of Annual Leave