Chinese Restaurant Manager

DAPAIDANG GROUP PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading restaurant operator in Singapore is looking for a Manager to oversee business operations and sales in the F&B sector. The ideal candidate will have at least 3 years’ experience in a managerial role, with strong analytical skills and a focus on customer service. Responsibilities include managing daily operations, driving revenue growth through marketing initiatives, and ensuring compliance with food safety regulations. Fluency in English and Mandarin is required, along with a diploma in a relevant field being preferred.

Qualifications

• Minimum 3 years in a managerial role within the F&B industry, preferably in a full-service restaurant.
• Strong understanding of restaurant operations and sales strategies.
• Fluent in English and Mandarin to communicate with guests.

Responsibilities

• Drive sales through upselling and promotions.
• Oversee daily floor operations and manage staff.
• Ensure a memorable dining experience by addressing guest needs.

Skills

Revenue Growth

Operational Efficiency

Team Leadership

Analytical Skills

Customer-Centric

Education

Diploma or equivalent in Hospitality, Business, or a related field

Job description

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 (written and spoken) to effectively communicate with both Mandarin-speaking and English-speaking guests.
• Availability: Willingness to work flexible hours, including weekends, public holidays, and peak dining periods.

Education

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