Restaurant Manager

JOB REQUIREMENTS

• Minimum Diploma (D3) or Bachelor's Degree in Hospitality, Hotel Management, Business Administration, or related field.
• Minimum 3 years of experience as Restaurant Manager or Assistant Restaurant Manager in restaurant, hospitality, or F&B industry.
• Strong knowledge of restaurant operations, service standards, and food safety procedures.
• Experienced in handling manpower planning, scheduling, recruitment, training, and employee development.
• Strong leadership, communication, and problem-solving skills.
• Proven ability to manage sales targets, operational costs, and outlet profitability.
• Familiar with inventory control, food cost, labor cost, and budget management.
• Able to analyze operational reports and implement improvement plans.
• Customer-oriented with strong hospitality mindset.
• Willing to work on shifts, weekends, and public holidays.

JOB DESCRIPTION

• Manage and oversee the overall restaurant operations to ensure smooth daily activities.
• Ensure service quality, cleanliness, food safety, and operational standards are consistently implemented.
• Monitor sales performance and develop action plans to achieve outlet targets.
• Control operational expenses including labor cost, food cost, and inventory usage.
• Lead, coach, and develop outlet team members to improve performance and productivity.
• Conduct regular performance evaluations and provide feedback to employees.
• Ensure adequate manpower planning and proper shift scheduling.
• Handle customer complaints and ensure effective resolution to maintain customer satisfaction.
• Monitor stock levels, inventory accuracy, and ordering processes.
• Ensure compliance with company policies, SOPs, and government regulations.
• Coordinate with Head Office departments regarding operational, manpower, and business needs.
• Prepare and submit operational reports to management.
• Drive continuous improvement initiatives to enhance guest experience and outlet performance.