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RESTAURANT MANAGER

10-13 Years
SGD 8,000 - 9,000 per month
  • Posted 11 hours ago
  • Be among the first 10 applicants

Job Description

  • Restaurant Operations: Manage day-to-day operations, including opening and closing shifts, allocating staff, and briefing team leaders.
  • Financial Management: Monitor revenue, manage food and labor costs, control inventory, prepare budget reports, and analyze variances to achieve financial objectives.
  • Staff Management: Recruit, train, and supervise kitchen and service staff, resolve staff grievances, and ensure proper equipment and supply provision.
  • Customer Service: Ensure a positive guest experience, handle complaints, and take appropriate actions to resolve issues and build customer loyalty.
  • Food & Beverage Standards: Maintain high-quality food preparation and presentation, ensure food safety and hygiene standards, and monitor inventory and ingredient quality.
  • Kitchen Oversight: Supervise kitchen operations, control food preparation, minimize waste, and collaborate with the head chef.
  • Menu & Marketing: Assist with menu development, handle special event queries, and contribute to marketing efforts.
  • Compliance: Ensure the restaurant adheres to all health, safety, and legal regulations, including sanitation standards and pest control.
  • Inventory & Procurement: Manage stock levels, control portion sizes, minimize waste, and process purchase orders with suppliers.
  • Reporting: Prepare reports on sales, inventory, purchases, and financial performance.
    The role requires strong leadership, excellent communication skills, and a deep understanding of Indian cuisine. It is a dynamic position that demands a proven track record of success in a restaurant setting, with the ability to drive business growth through strategic initiatives and ensure a memorable dining experience for every customer.

More Info

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Job ID: 152403437

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