· Oversee daily restaurant operations, ensuring efficiency and quality service.
· Manage staff schedules and oversee the hiring, training, and development of team members.
· Monitor inventory levels and place orders for food, beverages, and supplies.
· Prepare and manage budgets, monitor expenses, and optimize profitability.
· Analyze financial reports to identify areas for improvement.
· Implement cost-control measures to minimize waste and increase revenue.
· Ensure high standards of customer service and satisfaction.
· Address customer complaints and resolve issues promptly.
· Develop strategies to enhance the dining experience.
· Lead and motivate the team to maintain a positive work environment.
· Conduct regular performance evaluations and provide feedback.
· Organize team meetings to communicate goals and updates.
· Ensure compliance with health and safety regulations, food safety standards, and licensing requirements.
· Implement and maintain cleanliness and sanitation protocols.
· Train staff on safety practices and emergency procedures.
· Collaborate with marketing teams to promote the restaurant and attract customers.
· Plan and execute special events, promotions, and menu changes.
· Engage with the local community and build partnerships.
· Work with chefs to create and update the menu based on customer preferences and seasonal availability.
· Monitor food quality and presentation standards.
· Prepare reports on sales, labor, and other operational metrics.
· Use data analysis to make informed decisions for improvements.
Qualifications:
-Strong leadership, communication, and organizational skills.
-Ability to work in a high-pressure environment while maintaining attention to detail.
-Flexibility to work evenings, weekends, and holidays as required.
Benefits:
- Staff Meal provided.
- transport claimable to and from work place to home.
- Salary S$3,000 to S$4,500.
- Immediate candidates are preferred.
