RESTAURANT MANAGER

The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations to ensure smooth daily functions, excellent customer service, profitability, and compliance with health and safety regulations. The role involves managing staff, monitoring performance, controlling costs, and ensuring that both front-of-house and back-of-house operations meet the company’s quality standards.

KEY RESPONSIBILITIES:

• Oversee the daily operations of the restaurant, including service, kitchen, and bar areas.
• Manage staff scheduling, training, and performance to ensure efficient operations.
• Maintain high standards of food quality, service, hygiene, and customer satisfaction.
• Monitor inventory levels and coordinate procurement of food, beverages, and supplies.
• Ensure compliance with SFA, NEA, and Liquor Licensing regulations.
• Handle guest inquiries, feedback, and complaints professionally and effectively.
• Implement marketing strategies and promotional activities to drive sales and customer engagement.
• Monitor financial performance, control operational costs, and prepare sales and expense reports.
• Conduct regular briefings and meetings with staff to ensure alignment on service standards.
• Supervise cleanliness, maintenance, and safety within the restaurant premises.
• Liaise with vendors, suppliers, and contractors to support restaurant operations.
• Ensure compliance with Workplace Safety and Health (WSH) and other relevant statutory requirements.

JOB REQUIREMENTS:

• Diploma or Degree in Hospitality Management, Food & Beverage Management, or Business Administration.
• Minimum 3–5 years of management experience in F&B or hospitality operations.
• Strong leadership and communication skills with the ability to motivate and manage diverse teams.
• Good understanding of restaurant operations, food hygiene, and service standards.
• Proficient in Microsoft Office and POS systems; knowledge of inventory management preferred.
• WSQ Food Hygiene Certificate is mandatory.
• Familiar with SFA, Liquor Licensing, and WSH regulations in Singapore.
• Strong analytical and organizational skills with attention to detail.
• Class 3 Driving Licence (advantage).

WORKING CONDITIONS:

• Full-time position (shift-based).
• Working hours: As per restaurant operational schedule (including weekends and public holidays).
• Work location: Restaurant outlets across Singapore.
• May require extended hours during peak business periods or events.