Restaurant Manager

1. Operations Management Supervise day-to-day restaurant operations Ensure smooth opening and closing procedures Maintain cleanliness, hygiene, and safety standards Monitor food quality and service standards Ensure compliance with Singapore food and safety regulations 2. Staff Management Recruit, train, and supervise restaurant staff Prepare staff duty rosters and schedules Monitor employee performance and discipline Conduct staff meetings and training sessions Motivate employees to achieve service excellence 3. Customer Service Handle customer inquiries, complaints, and feedback Ensure customers receive high-quality service Maintain customer satisfaction and loyalty Resolve service issues professionally and promptly 4. Inventory and Stock Control Monitor food, beverage, and supply inventory Coordinate with suppliers and vendors Ensure proper stock storage and minimize wastage Conduct regular stock checks and inventory reports 5. Financial Management Monitor daily sales and cash handli...

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