to lead our team and ensure the smooth day-to-day operations of our restaurant. The ideal candidate is a hands-on leader with a passion for hospitality, excellent people management skills, and a keen eye for detail.
Key Responsibilities
Oversee daily restaurant operations, ensuring seamless coordination between Front of House and Back of House teams.
Supervise, train, and motivate front-of-house crew to deliver exceptional service.
Ensure high standards of food quality, hygiene, and safety are consistently maintained.
Handle guest feedback and resolve complaints to ensure customer satisfaction and continuous improvement.
Manage and familiarise with the POS system (training will be provided).
Oversee daily sales closing and petty cash reimbursement.
Plan and manage events to enhance customer engagement and revenue.
Monitor operational costs, implement cost-control measures, and reduce waste.
Maintain the restaurant's brand image and suggest improvements to attract a wider audience.
Ensure compliance with all sanitation, health, and safety regulations.
Perform any other ad hoc duties as assigned.
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Requirements
Minimum 8 years of relevant experience in the F&B industry, with at least 3 years in a managerial role.
Strong leadership, communication, and interpersonal skills.
Excellent customer service mindset and a positive, hands-on attitude.
Resourceful, detail-oriented, and able to work in a fast-paced environment.
Strong problem-solving skills and a proactive approach to operations.
Others
Sunday Off
3 mins walk from One-North MRT station
* Duty Meals included
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