This role requires someone who is energetic, service-oriented and capable of managing both restaurant and event operations in a fast-paced environment.
Key Responsibilities
Operations Management
Oversee day-to-day restaurant operations
Ensure smooth service during lunch, dinner and events
Maintain high standards of food quality, cleanliness and customer service
Monitor opening and closing procedures
Ensure SOP compliance across all departments
Team Management
Lead, supervise and motivate service and kitchen teams
Conduct staff training and performance evaluations
Prepare staff schedules and manpower planning
Foster a positive and professional working environment
Customer Experience
Handle customer feedback and service recovery professionally
Build strong guest relationships and improve customer satisfaction
Ensure guests enjoy a memorable dining experience
Sales & Business Development
Drive restaurant sales and operational profitability
Support marketing campaigns and promotional activities
Assist in corporate events, weddings and private functions
Increase customer retention and repeat business
Inventory & Cost Control
Monitor stock ordering and inventory management
Control food cost, beverage cost and wastage
Work closely with suppliers and vendors
Ensure proper stock rotation and storage practices
Compliance & Hygiene
Ensure compliance with SFA and workplace safety regulations
Maintain restaurant cleanliness and hygiene standards
Ensure food safety and sanitation requirements are followed
Requirements
Preferred Qualifications
Minimum 3–5 years of experience in F&B or restaurant management
Experience in cafés, lifestyle restaurants, beach clubs or event venues preferred
Strong leadership and communication skills
Ability to work in a fast-paced environment
Strong problem-solving and multitasking abilities
Customer-focused mindset with excellent interpersonal skills
Knowledge of POS systems and restaurant operations
Able to work weekends, public holidays and night shifts
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