Job Description

The Restaurant Manager takes full ownership of the entire outlet's business operations, holding end-to-end accountability for sales performance, cost control, staffing, compliance, and guest satisfaction across all channels — dine-in, takeaway, catering, and delivery. The role requires strong people management capability to lead, develop, and hold the team accountable, along with sharp problem-solving skills to resolve day-to-day operational, staffing, and guest issues quickly and effectively. The Restaurant Manager directs the Floor Manager and wider team, ensuring real-time execution on the floor aligns with the outlet's overall business goals.

Key Responsibilities

•  Full Ownership of Outlet Operations — Take full ownership of the outlet's overall business operations and performance, including sales, cost control, staffing, compliance, and guest experience across dine-in, takeaway, catering, and delivery channels.
•  People Management — Lead, train, coach, and develop the wider restaurant team, including staff scheduling, performance management, and succession planning.
•  Problem Solving — Identify root causes of operational, staffing, and service issues, and act decisively to resolve them, escalating only when necessary.
•  Drive sales performance and hold the team accountable to revenue, upselling, and menu-push targets.
•  Maintain high standards of cleanliness, food quality, and service excellence in line with company SOPs.
•  Ensure compliance with company policies, health & safety regulations, and food hygiene practices (including Halal and GMP standards).
•  Maintain clear, real-time communication across FOH, BOH (kitchen), and management to ensure smooth operations.
•  Handle customer feedback, complaints, and service recovery professionally and promptly, resolving escalated issues that the floor team cannot.
•  Own inventory management, stock control, and waste reduction.
•  Oversee operations across all service channels — dine-in, takeaway, catering, and online delivery platforms (e.g., Grab Food).
•  Direct and support the Floor Manager in day-to-day floor execution, service flow, and shift readiness.
•  Coordinate with senior/operations management to align on and achieve overall business goals.
•  Operational Mastery — Be a master of operations with in-depth menu knowledge and strong command of product execution SOPs, staying hands-on on the floor to guide and correct standards in real time.
•  Event & Reservation Planning — Check VIP Room bookings and daily covers/pax, and brief staff in advance so the floor is fully prepared.
•  Plan ahead with the Floor Manager and Hostess for all events and upcoming reservations to ensure smooth execution.

Job Requirements

• 5–8 years in restaurant operations, preferably full-service or high-volume (up to 300 covers/day/outlet)
• Team-wide leadership: hiring, training, scheduling, performance management
•  Full ownership of outlet business operations, people management, problem-solving, master of operations with strong menu knowledge and product execution SOPs, hands-on floor presence, cost control, inventory management, multi-channel operations, business coordination
•  Proficient in POS systems and Microsoft Office applications
•  Daily oversight of VIP Room bookings and covers/pax, briefing staff ahead of service, and forward planning for events and upcoming reservations with the Floor Manager and Hostess
•  Weekends, public holidays, rotating shifts
•  Experience managing an Indian or Asian casual dining restaurant

Skills