Job Responsibilities:

1. Oversee and manage the overall day-to-day operations of the restaurant, ensuring smooth, efficient, and profitable business performance.

2. Lead, supervise, and motivate all departments, including Kitchen, Service, Bar, Cashier, and Support teams, while ensuring effective coordination and teamwork.

3. Monitor daily sales, expenses, inventory, purchasing, wastage, and operational costs to achieve business and profitability targets.

4. Develop and implement operational strategies, sales initiatives, promotions, and service improvements to increase revenue and enhance overall business performance.

5. Maintain and enforce high standards of food quality, customer service, cleanliness, hygiene, safety, and overall guest experience.

6. Manage manpower planning, staff scheduling, attendance, performance evaluation, training, and disciplinary matters to ensure optimal staffing and productivity.

7. Handle customer feedback and complaints professionally, resolve operational issues promptly, and ensure a high level of guest satisfaction and retention.

8. Prepare and submit daily, weekly, and monthly operational reports to management, while coordinating with management on business development, budgeting, policies, and continuous operational improvements.

Requirements

• Minimum 7 years of relevant experience in restaurant, hotel, or hospitality operations, with proven experience in a managerial or supervisory position.

• In-depth understanding of restaurant operations, sales, cost control, inventory management, and profitability.

• Ability to lead teams and perform effectively in a fast-paced, high-pressure environment.

• Previous experience in multi-cuisine restaurants will be highly preferred.

• International work experience or candidates returning from overseas with relevant hospitality/restaurant management experience will be an added advantage.

  Note:

  Duty Hour: 10 hours a day