RESTAURANT MANAGER, Paya Lebar

. At least 20 years experience in F&B industry . Willing to work on holidays / work on shifts / change of shift . Able to stand/work for long hours . Can work between different locations . Have relavant certificates/diploma/degree . Keen and hardworking Recruiting, interviewing and training staff to follow restaurant procedures Maintaining safety and food quality standards Keeping customers happy, getting their feedback on the experience and handling complaints Organizing schedules, keeping track of employees' hours and recording payroll data Ordering food, linens, gloves and other supplies while staying within budget limitations Supervising daily shift operations, including front- and back-of-house restaurant operations Controlling operational costs and identifying ways to cut waste Appraising staff performance and disciplining or retraining employees to correct poor performance Hiring, training, supervising, and evaluating employees. Preparing employee work schedules. Addressing employee disputes, questions, and concerns. Ensuring all staff adhere to safety standards, company policies, and procedures. Managing and accounting for all money-handling procedures. Ordering, recording, and managing inventory. Ensuring the shop is adequately stocked, clean, and visually appealing. Motivating employees to reach sales goals and provide excellent customer service. Handling customer complaints.