RESTAURANT MANAGER

Roles & Responsibilities

Job Responsibilities:

1. Oversee and manage the designated outlets and its operational and manpower planning.
2. Involve team members in recruitment and hiring.
3. Address employees' disciplinary issues and outlet manpower needs.
4. Develop, motivate, and retain subordinates, especially high performers, to help them achieve and excel in the required quality and productivity targets set.
5. Ensure all operations’ standard operating procedures (SOP) are in compliance with the company.
6. Ensure the outlets are in line with strict hygiene, health, cleanliness, and workplace safety guidelines.
7. Handle customer feedback and complaints.
8. Be well-versed in the menu and operations, training and leading the team to achieve higher performance.
9. Perform other ad-hoc duties or projects assigned as required or requested.
10. Able to work long hours, weekends, and public holidays.
11. 6 days working/week and able to work with rotating shifts.