Main Responsibility:

1. Operational Management

Overseeing Day-to-Day Operations: Ensuring all restaurant activities run smoothly, from kitchen preparation to guest service (Front of House & Back of House).

Ensuring Quality & SOPs: Enforcing standard operating procedures (SOPs) regarding food quality, service, hygiene, and safety.

Inventory & Cost Management: Managing stock levels, conducting stock-takes, controlling food costs, and reducing waste.

HR Management: Conducting recruitment, training, staff scheduling, and motivating the team to meet targets.

Handling Guest Complaints: Addressing customer complaints promptly and professionally to maintain customer satisfaction.

2. Marketing & Business Strategy

Developing Marketing Strategies: Designing promotional campaigns (local, social media, or events) to increase customer footfall.

Enhancing Brand Image: Building and enhancing the restaurant's image through consistent service and effective marketing.

Trend & Competitor Analysis: Monitoring culinary industry trends and competitor activities to adapt marketing strategies and menus.

Social Media & Online Management: Managing or overseeing social media content and online reviews (Google Reviews, food delivery apps).

Marketing Collaboration: Collaborating with third parties (influencers, communities) to raise the restaurant's profile.

3. Financial & Performance Management

Sales Target Achievement: Responsible for achieving monthly/annual sales targets.

Financial Statement Analysis: Reviewing profit and loss (P&L) statements, managing operational budgets, and preparing sales forecasts.

Cost Efficiency: Identifying opportunities to reduce costs without compromising product and service quality.

General Qualifications

• Minimum 5–10 years' experience as an F&B/Restaurant Manager.
• Strong leadership and team management skills.
• Understanding of food cost management, P&L, and marketing strategies.
• Good communication and interpersonal skills.
• Can speak Mandarin (Conversation)