Restaurant Manager (Up to$3700)

Job Express Services Pte Ltd.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Join a dynamic team as a Restaurant Manager in a vibrant location! This role involves ensuring smooth restaurant operations, fostering a positive work environment, and driving sales through effective leadership. You will collaborate with supervisors to motivate staff, analyze financial performance, and uphold high standards of food safety and quality. This position offers a unique opportunity to make a significant impact in a bustling restaurant environment, where your leadership skills will shine and contribute to the overall success of the establishment.

Qualifications

• Proven experience in restaurant management with a focus on operations.
• Strong understanding of financial performance and staff training.

Responsibilities

• Ensure high standards of food quality, hygiene, and customer service.
• Analyze financial performance and develop strategies for profitability.
• Conduct interviews and recruit suitable candidates for the restaurant.

Skills

Team Leadership

Customer Service

Financial Analysis

Staff Training

Hygiene Compliance

Education

Diploma in Hospitality Management

Bachelor's Degree in Business Administration

Job description

Job Title: Restaurant Manager

Location: Clarke Quay

Working Hours: 5/6 Days (Alternate Weeks) / 54 Hours Per Week

Salary: $3500-$3700

Responsibilities:

1. Ensure smooth restaurant operations by maintaining high standards of food and beverage quality, hygiene, safety, and customer service. Create a positive and healthy working environment for staff.
2. Collaborate with supervisors to foster a sales and service-oriented culture through continuous motivation and development to meet monthly sales targets.
3. Analyze financial performance and develop strategies to maximize productivity and profitability.
4. Ensure accurate and timely submission of paperwork, including payroll summaries, invoices, breakages, and cleaning schedules.
5. Conduct interviews (up to Supervisor level) and recruit suitable candidates.
6. Hold daily briefings and regular meetings to gather feedback and communicate company updates.
7. Ensure compliance with all service and kitchen staff standards.
8. Coach staff on performance, conduct training on product knowledge, sales techniques, and customer service.
9. Foster teamwork by leveraging employees' strengths and building strong relationships among staff.
10. Inspire and motivate staff to achieve company goals.
11. Identify and develop potential staff for promotion, working with HR for training and development.
12. Address staff performance issues through counseling, coaching, and discipline as needed.
13. Collaborate with the kitchen team to uphold and improve food standards.
14. Perform random checks to ensure safety and hygiene compliance in front-of-house and kitchen areas.
15. Perform other duties as assigned by management.

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