Restaurant Manager - Bedok

Reports to: General Manager

This role places a high priority on fostering company culture, driving revenue/sales, managing costs, and developing staff and teams, with a strong emphasis on data analysis and KPI-driven performance.

Key Responsibilities:

Company Culture:

• Foster a positive and inclusive workplace culture that aligns with Mama Diam's values and mission.
• Encourage teamwork, collaboration, and open communication among staff.
• Lead by example, promoting a culture of respect, integrity, and continuous improvement.

Operational Management:

• Oversee day-to-day restaurant operations to ensure smooth and efficient service.
• Implement and maintain high standards for food quality, service, and cleanliness.
• Ensure compliance with health and safety regulations.

Revenue/Sales:

• Develop and implement strategies to increase restaurant revenue and sales.
• Monitor sales performance and identify opportunities for growth.
• Collaborate with the marketing team to create and execute promotional campaigns and events.

Cost Management:

• Manage restaurant budgets, control costs, and optimize profitability.
• Monitor and analyze financial performance, including sales, expenses, and profits.
• Prepare and present regular financial reports to the General Manager.

Staff and Team Development:

• Recruit, train, supervise, and motivate restaurant staff, including servers, kitchen staff, and support staff.
• Conduct regular performance evaluations and provide feedback and coaching.
• Develop staff schedules and manage labor costs to stay within budget.
• Identify opportunities for staff development and career progression.

Customer Service:

• Ensure exceptional customer service is delivered at all times.
• Handle customer complaints and feedback professionally and effectively.
• Monitor customer satisfaction and implement improvements as needed.

Inventory and Supply Management:

• Oversee inventory management, including ordering, receiving, and storing supplies.
• Ensure accurate inventory records and minimize waste.
• Negotiate with suppliers to obtain the best prices and quality.

Event Coordination:

• Plan and execute special events and promotions to drive business.
• Coordinate with the events team to ensure successful event execution.

Compliance and Reporting:

• Ensure compliance with all local, state, and federal regulations.
• Maintain accurate records of all transactions, inventory, and employee information.
• Provide regular reports on restaurant performance and any issues to the General Manager.

Data Analysis and KPI Management:

• Utilize data analysis to monitor and drive performance.
• Establish and track KPIs for various aspects of restaurant operations.
• Use data-driven insights to make informed decisions and implement improvements.
• Regularly review and adjust strategies based on KPI performance.

Strategic Planning:

• Develop and implement strategies to achieve business goals and enhance customer satisfaction.
• Stay updated with industry trends and best practices to keep the restaurant competitive.

Qualifications:

• Proven experience as a Restaurant Manager or in a similar role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Solid understanding of restaurant operations and financial management.
• Ability to handle customer complaints and resolve issues professionally.
• Experience in inventory management and supplier negotiations.
• Proficiency in restaurant management software and point-of-sale systems.
• Strong analytical skills and experience with data analysis.
• Ability to work flexible hours, including nights, weekends, and holidays.

Salary and Benefits:

• Competitive salary based on experience.
• Performance-based bonuses.
• Health insurance.
• Paid time off.
• Opportunities for professional development and career advancement.
• Employee discounts at Mama Diam.