Restaurant Manager

Job Summary: The Restaurant Manager is responsible for overseeing daily restaurant operations, ensuring excellent customer service, managing staff, and maintaining quality standards. This role requires strong leadership, operational expertise, and effective communication skills to handle international client interactions. Responsibilities: 1. Oversee daily restaurant operations, including staff management and customer service. 2. Ensure high food quality, hygiene, and safety standards are met. 3. Manage inventory, ordering, and supplier relationships to control costs. 4. Develop and implement marketing strategies to increase sales and customer engagement. 5. Train, supervise, and evaluate staff to enhance performance and teamwork. 6. Handle customer inquiries, complaints, and feedback professionally. 7. Monitor financial performance, including budgeting, revenue, and cost control. 8. Communicate effectively with international clients, suppliers, and management. Requirements: • Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field. • Experience: Prior experience in restaurant management or F&B operations is preferred. • Skills: • Strong leadership, problem-solving, and decision-making abilities. • Knowledge of restaurant operations, food safety, and hygiene regulations. • Ability to work in a fast-paced environment and manage multiple tasks. • Proficiency in Mandarin (spoken and written) to liaise with overseas clients.