Restaurant Manager

Role & responsibilities

• Store Operations: Manage daily restaurant operations and ensure smooth service.
• Sales & Profitability: Achieve sales, cost, and profitability targets.
• People Management: Recruit, train, coach, and retain restaurant team members.
• Customer Experience: Ensure excellent service, food quality, and customer satisfaction.
• Food Safety & Hygiene: Maintain food safety, hygiene, and quality standards.
• Inventory & Cost Control: Control food/wastage costs, inventory, and stock accuracy.
• Team Scheduling: Prepare rosters and manage manpower as per business requirements.
• Compliance: Ensure adherence to company SOPs, statutory requirements, and audit standards.
• Performance Management: Track KPIs and drive team productivity.
• Safety & Maintenance: Ensure equipment, restaurant premises, and workplace safety are maintained.

Preferred candidate profile

• Experience: 3-9+ years in QSR/F&B operations, preferably as Restaurant Manager/Assistant Manager.
• Education: Graduate preferred; hospitality/F&B qualification is an advantage.
• Operations: Strong knowledge of restaurant operations, SOP adherence, food safety & hygiene.
• People Management: Proven ability to lead, train and retain a 1530 member team.
• Business Acumen: Experience handling sales, food cost, manpower cost, inventory and P&L.
• Customer Focus: Strong complaint handling and service-quality orientation.
• Leadership: Target-driven, disciplined, energetic and hands-on.
• Preferred exposure: Burger/QSR brands such as Burger King, McDonald’s, KFC, Domino’s, Pizza Hut, Subway, etc.
• Key competencies: Communication, problem-solving, team building, execution and commercial understanding.