Restaurant Manager

- Oversee daily restaurant operations and ensure smooth service flow.

- Lead, train, and supervise the service team to maintain high service standards.

- Manage staff scheduling, attendance, and performance.

- Handle customer feedback, complaints, and ensure guest satisfaction.

- Monitor inventory, place orders, and control food & beverage costs.

- Ensure compliance with hygiene, safety, and company policies.

- Coordinate with kitchen team to maintain food quality and timely service.

- Plan and execute promotional activities to increase sales.

- Prepare daily, weekly, and monthly business reports.

Requirements

- At least 3–5 years restaurant management experience (Chinese cuisine preferred).

- Strong leadership, communication, and problem‑solving skills.

- Able to work weekends, public holidays, and shift hours.

Benefits

· Staff Meals Provided

· EPF / SOCSO / EIS

· Public Holiday Double Pay

· Birthday Leave

· Medical Allowance

- Familiar with Chinese cuisine operations, preferably Hunan cuisine.