RESTAURANT MANAGER - Q BISTRO

1. Manage and oversee the daily operations of the restaurant to ensure smooth and efficient operations.
2. Supervise, lead, and motivate restaurant staff to achieve operational targets and maintain service quality.
3. Ensure excellent customer service and handle customer complaints professionally.
4. Monitor food quality, preparation, presentation, and service standards.
5. Ensure compliance with food safety, hygiene, cleanliness, and workplace safety requirements.
6. Manage staff scheduling, attendance, overtime, and manpower planning.
7. Monitor sales performance, operating costs, stock levels, and inventory management.
8. Ensure proper handling of cash, daily sales reports, and restaurant transactions.
9. Conduct staff training, performance evaluations, and coaching to improve productivity.
10. Ensure all equipment, facilities, and restaurant premises are properly maintained.
11. Implement company policies, standard operating procedures (SOPs), and management instructions.
12. Prepare daily, weekly, and monthly operational reports as required by management.
13. Identify opportunities to improve restaurant performance, customer satisfaction, and profitability.
14. Coordinate with the Area Manager and Head Office regarding operational matters.
15. Perform other duties as assigned by management.

Job Requirements – Restaurant Manager
1. Minimum Diploma or equivalent qualification in Hospitality Management, Business Administration, or a related field is an advantage.
2. Minimum 3–5 years of working experience in the food and beverage (F&B) industry, preferably in a supervisory or managerial position.
3. Strong leadership, communication, and interpersonal skills.
4. Good knowledge of restaurant operations, food safety, hygiene, and customer service standards.
5. Ability to manage staff, resolve conflicts, and handle customer complaints effectively.
6. Good understanding of sales performance, cost control, stock management, and inventory control.
7. Able to work independently with minimal supervision and make effective decisions.
8. Responsible, disciplined, proactive, and results-oriented.
9. Able to work on weekends, public holidays, and shifts when required.
10. Good problem-solving, organizational, and time-management skills.
11. Able to work under pressure in a fast-paced restaurant environment.
12. Proficient in basic computer applications and daily sales reporting.
13. Possess own transport and be willing to travel when required is an advantage.