Key Responsibilities:

• Plan, organize, and oversee the daily operations of the restaurant and catering services.
• Manage and supervise restaurant staff, including recruitment, training, scheduling, and performance evaluations.
• Ensure high standards of customer service and promptly resolve customer feedback and complaints.
• Coordinate with kitchen and service teams to ensure timely food preparation and efficient service delivery.
• Plan and manage catering events, including menu coordination, staffing, logistics, and event execution.
• Monitor food quality, hygiene, cleanliness, and compliance with Singapore Food Agency (SFA) and workplace safety regulations.
• Manage inventory, purchasing, and supplier relationships to ensure adequate stock levels and cost control.
• Prepare and monitor operating budgets, sales performance, and profitability, implementing cost-control measures where necessary.
• Develop and implement promotional campaigns, marketing initiatives, and customer engagement activities to increase sales.
• Ensure compliance with all licensing, employment, and food safety regulations.
• Prepare operational reports and recommend improvements to enhance productivity and customer satisfaction.
• Work closely with senior management to achieve business objectives and maintain high operational standards.