North indian restaurant f&b manager - Toa Payoh

A restaurant manager oversees all daily operations, including staff management, customer service, financial management, and inventory control. They ensure a smooth and efficient restaurant environment, aiming for high customer satisfaction and profitability.

Here's a more detailed breakdown of the responsibilities:

Operational Management:

• Oversee daily operations:Ensuring a smooth flow of service, from table reservations to food preparation, according to a restaurant manager job description from LinkedIn.
• Staff management:Hiring, training, scheduling, and motivating staff, while addressing any performance issues or conflicts, according to Agendrix.
• Customer service:Addressing customer complaints, ensuring a positive dining experience, and building customer relationships.
• Inventory control:Ordering supplies, managing stock levels, and minimizing waste, as explained by Glassdoor.
• Financial management:Managing budgets, tracking revenue, and optimizing expenses, according to a restaurant manager job description from Indeed.
• Compliance:Ensuring the restaurant complies with all relevant regulations, including health and safety standards.
• Marketing:Contributing to marketing plans and promotional activities.
• Training:Creating and implementing training programs for staff.