Chinese Restaurant Manager

DAPAIDANG GROUP PTE. LTD.; Singapore; Presencial; SGD 70.000 - 110.000; Jornada completa

Descripción de la vacante

DAPAIDANG GROUP PTE. LTD. is seeking an experienced restaurant operations leader in Singapore to drive revenue growth, manage daily floor operations, and lead a front-of-house team.

You will coordinate with kitchen and suppliers to ensure cost-effective service while upholding standards. The role requires a strong focus on guest experience, compliance with food safety regulations, and the ability to adapt to flexible hours, including weekends.

Formación

• Minimum 3 years in a managerial role within the F&B industry.
• Strong understanding of restaurant operations, POS systems, and cost control.
• Ability to analyze sales reports and operational data to improve performance.
• Leader who can inspire a team and resolve conflicts.
• Familiarity with Singapore’s food safety regulations.

Responsabilidades

• Drive sales through upselling, promotions, and events with management.
• Oversee daily floor operations, staff scheduling, and kitchen coordination.
• Monitor front-of-house supplies and coordinate with suppliers.
• Provide detailed sales and operations reports to senior management.
• Develop and execute promotional campaigns to boost brand visibility.
• Lead, train, and motivate front-of-house staff to deliver service.
• Ensure guest satisfaction and promptly address feedback.
• Maintain cleanliness, presentation, and compliance with food safety.
• Undertake additional tasks as assigned by management.

Conocimientos

Revenue Growth

Operational Efficiency

Inventory & Supplies Management

Team Leadership

Guest Experience

Regulatory Knowledge

Language Proficiency

Availability

Educación

Diploma or equivalent in Hospitality/Business

Descripción del empleo

Key Responsibilities

Business Operations & Sales

• Revenue Growth: Drive sales through strategic upselling, promotions, and special events, collaborating with management to meet and exceed revenue targets.
• Operational Efficiency: Oversee daily floor operations, including staff scheduling, table management, and coordination with the kitchen to ensure seamless service flow and cost-effective operations.
• Inventory & Supplies Management: Monitor and manage front-of-house supplies (e.g., menus, tableware) and coordinate with suppliers to optimize stock levels and minimize costs.
• Performance Reporting: Provide detailed reports on sales performance, guest feedback, and operational challenges to senior management, offering actionable insights to improve business outcomes.
• Promotions & Marketing: Partner with the management team to develop and execute promotional campaigns and events to enhance brand visibility and customer engagement.

Team Leadership & Guest Experience

• Team Leadership: Manage, train, and motivate a team of front-of-house staff, including servers and hosts, to deliver exceptional service aligned with company standards.
• Guest Experience: Ensure a memorable dining experience by addressing guest needs, handling feedback, and resolving issues promptly and professionally.
• Service Standards: Uphold high standards of cleanliness, presentation, and compliance with food safety and hygiene regulations (e.g., SFA guidelines).
• Ad Hoc Duties: Undertake additional tasks as assigned by management to support overall restaurant operations.

Requirements

Business & Sales Acumen

• Experience: Minimum 3 years in a managerial role within the F&B industry, with a proven track record in driving sales and managing operations, preferably in a full-service restaurant or Chinese dining establishment.
• Business Insight: Strong understanding of restaurant operations, including POS systems, cost control, and sales strategies, with the ability to contribute to revenue growth.
• Analytical Skills: Ability to analyze sales reports and operational data to identify opportunities for improvement and implement effective solutions.

Leadership & Customer Focus

• Leadership Skills: Demonstrated ability to lead and inspire a team, with excellent interpersonal and conflict-resolution skills.
• Customer-Centric: Passion for delivering outstanding guest experiences with a proactive approach to addressing customer needs.
• Regulatory Knowledge: Familiarity with Singapore’s food safety regulations and industry standards.

Communication & Availability

• Language Proficiency: Fluent in English and Mandarin to effectively interact and communicate with English-speaking and Mandarin-speaking guests.
• Availability: Willingness to work flexible hours, including weekends, public holidays.

Education

• Education: Diploma or equivalent in Hospitality, Business, or a related field is preferred but not mandatory.