1. Operations ManagementSupervise day-to-day restaurant operationsEnsure smooth opening and closing proceduresMaintain cleanliness, hygiene, and safety standardsMonitor food quality and service standardsEnsure compliance with Singapore food and safety regulations2. Staff ManagementRecruit, train, and supervise restaurant staffPrepare staff duty rosters and schedulesMonitor employee performance and disciplineConduct staff meetings and training sessionsMotivate employees to achieve service excellence3. Customer ServiceHandle customer inquiries, complaints, and feedbackEnsure customers receive high-quality serviceMaintain customer satisfaction and loyaltyResolve service issues professionally and promptly4. Inventory and Stock ControlMonitor food, beverage, and supply inventoryCoordinate with suppliers and vendorsEnsure proper stock storage and minimize wastageConduct regular stock checks and inventory reports5. Financial ManagementMonitor daily sales and cash handling proceduresPrepare sales reports and operational reportsControl operational costs and expensesAssist in budgeting and revenue planningEnsure profitability targets are achieved6. Health and Safety ComplianceEnsure compliance with food hygiene regulationsMaintain workplace safety standardsEnsure staff follow sanitation proceduresCoordinate pest control and maintenance activities7. Marketing and Business DevelopmentSupport promotional and marketing activitiesImplement strategies to increase salesMaintain good relationships with customers and suppliersMonitor market trends and competitors8. Administrative DutiesMaintain employee attendance and recordsPrepare operational documentation and reportsCoordinate licensing and permit renewalsCommunicate with management regarding restaurant performanceSkills RequiredLeadership and team managementCommunication and interpersonal skillsCustomer service orientationProblem-solving abilitiesTime management and multitaskingKnowledge of food safety and restaurant operationsBasic financial and computer skills
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