Chinese Restaurant Manager: Lead Service & Growth

SAN REN XING PTE LTD; Santo Niño 1st; On-site; PHP 2,301,000 - 3,506,000; Full time

Job summary

SAN REN XING PTE LTD in Singapore seeks an experienced Restaurant Manager to oversee daily outlet operations, drive sales performance, and lead a dynamic service team across shifts. You will ensure high standards of service, manage manpower planning and training, collaborate with kitchen to execute seasonal menus, and uphold food safety and guest satisfaction.

The role demands strong leadership, excellent communication, and the ability to adapt in a fast-paced dining environment, including

Qualifications

• 2–3 years of managerial or supervisory experience in F&B, preferably in Chinese cuisine restaurants.
• Proven leadership, communication, and outlet management capabilities.
• Bilingual in English and Mandarin (to liaise with Mandarin-speaking kitchen crew, team members, and guests).
• Hands-on attitude with strong adaptability in a fast-paced dining environment.
• Able to work operational shifts, including weekends and public holidays.

Responsibilities

• Oversee daily FOH operations to ensure high-standard dining experiences and guest satisfaction.
• Manage manpower planning, staff rostering, on-the-job training, and team development across shifts.
• Drive outlet sales targets, manage food and labor costs, and optimize day-to-day operational efficiency.
• Ensure strict compliance with Singapore food hygiene standards (SFA guidelines) and safety regulations.
• Handle guest feedback professionally and foster long-term customer relationships.
• Work closely with the kitchen team and management to execute seasonal menus and promotional campaigns smoothly.

Skills

Leadership

Communication

Bilingual English-Mandarin

Staff management

Adaptability

Job description

SAN REN XING PTE LTD in Singapore seeks an experienced Restaurant Manager to oversee daily outlet operations, drive sales performance, and lead a dynamic service team across shifts. You will ensure high standards of service, manage manpower planning and training, collaborate with kitchen to execute seasonal menus, and uphold food safety and guest satisfaction.

The role demands strong leadership, excellent communication, and the ability to adapt in a fast-paced dining environment, including