- Overseeing daily restaurant management operations.
- Ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos
- Developing and implementing growth strategies and improving revenue.
- Plan and direct food preparation and culinary activities
- Delivering superior food and beverage service and maximizing customer satisfaction.
- Responding efficiently and accurately to restaurant customer enquiries and complaints, problem solving.
- Liaising with customers, employees, suppliers, sales representatives etc.
- Select and develop recipes, plan and price menus is subject to company approval.
- Ensures that appropriate sanitation and safety standards are met Singapore SFA requirement.
- Hiring employees and training low-level managers and staff.
- Evaluating performance and productivity.
- Organize and supervise shifts, diligent and be a team player.
- Creating and managing budgets on food costs.
- Overseeing stock levels
- Ensure proper equipment operation / maintenance
- Any decision making must seek for company director approval.
- Other ad-hoc duties as assigned
