Restaurant Manager - Career Growth Potential

A fine dining Japanese restaurant located in Central of Singapore seeking for customer oriented Restaurant Manager to join us.

This candidate must possess good soft and management skills, mature and positive, equip with motivational skills and good communication and interpersonal skills.

• Coordinate daily operations for Restaurant operations
• Develop day-to-day operations plan and objectives for assigned area
• Supervise and monitor operation team’s performance and compliance of day-to-day operations
• Manage restaurant profitability by optimizing costs & controls
• Train & develop Assistant Managers, Kitchen & Service Staffs
• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume
• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection
• Plan and manage staff scheduling and deployment to maximize efficiencies
• Plan, organize and execute a training system for all staff & MTs
• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues
• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required
• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant
• Execute marking efforts based on marketing plan developed for each concept
• Support recruitment effort for restaurant staffs
• Enforce standards and manage restaurant operating costs and profitability
• Build strong partnership with landlord, suppliers and relevant authorities
• Monitor restaurant quality, service, cleanliness and value
• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant
• Manage quality control activities in line with quality assurance standards and procedures
• Investigate causes and reasons for customer complaints
• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety
• People Management