Job Description

JOB DESCRIPTION:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure smooth service delivery, excellent customer satisfaction, and efficient staff performance. The role involves managing dining operations, supervising employees, maintaining hygiene and safety standards, controlling costs, and achieving profitability targets.

KEY RESPONSIBILITIES:

Oversee daily restaurant operations, ensuring smooth coordination between kitchen and service teams. Manage staff schedules, delegate tasks, and supervise floor staff to maintain high service standards. Ensure the restaurant complies with SFA and NEA regulations on hygiene, food safety, and cleanliness. Handle guest inquiries, feedback, and complaints professionally to maintain customer satisfaction. Monitor food and beverage quality, portion control, and presentation standards. Manage stock levels, ordering, and inventory control for supplies and ingredients. Implement marketing and promotional strategies to increase sales and attract customers. Analyze daily sales, prepare reports, and manage cash flow and budgets. Train and motivate staff to improve service performance and uphold company policies. Liaise with suppliers, maintenance contractors, and relevant authorities for operations support.

JOB REQUIREMENTS:

Diploma or Degree

in Hospitality Management, Food & Beverage Management, or related field. Minimum

3-5 years of experience

in restaurant or F&B management (including supervisory roles). Strong knowledge of F&B operations, service standards, and customer care. Excellent leadership, communication, and interpersonal skills. Ability to manage multicultural teams and handle fast-paced environments. Familiar with POS systems, stock control, and basic accounting procedures. Proficient in Microsoft Office (Excel, Word, Outlook) for report preparation.

WSQ Food Hygiene Certificate

is mandatory.

Liquor Licence Management

knowledge preferred. Class 3 Driving Licence (advantage).

WORKING CONDITIONS:

Full-time position (shift-based, including weekends and public holidays). Work location: Restaurant premises across Singapore. * Working hours: As per restaurant operation schedule (typically 10-12 hours/day).