Manage daily restaurant operations to deliver efficient service and achieve business targets. Lead and develop staff, maintain food quality and safety standards, control costs, and enhance customer satisfaction through effective communication and promotional activities.
Responsibilities
- Manage daily restaurant operations to ensure smooth, efficient service delivery and customer satisfaction
- Lead and supervise kitchen and service staff by scheduling shifts and monitoring performance to maintain productivity
- Maintain high standards of food quality, hygiene, and cleanliness to comply with health regulations and enhance guest experience
- Monitor inventory levels, order supplies timely, and control food and operating costs to optimize profitability
- Handle customer enquiries, feedback, and complaints professionally to resolve issues and improve service quality
- Ensure compliance with Singapore food safety regulations, workplace safety standards, and company policies to maintain a safe environment
- Prepare sales reports and manage budgets to track financial performance and achieve business targets
- Recruit, train, and develop employees to improve team skills, productivity, and service standards
- Coordinate with suppliers to ensure timely procurement of food and restaurant supplies for uninterrupted operations
- Plan and implement promotional activities to increase sales and enhance customer engagement
