Front of House Manager

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

Job summary

A leading F&B establishment in Singapore is seeking a Restaurant Manager to enhance revenue growth and operational efficiency. The ideal candidate will have at least 3 years of managerial experience in a full-service restaurant, strong leadership skills, and the ability to optimize guest experiences. Responsibilities include staff training, performance reporting, and compliance with food safety regulations. A diploma in Hospitality or Business is preferred but not required.

Qualifications

• Minimum 3 years in a managerial role within the F&B industry.
• Strong understanding of restaurant operations and cost control.
• Fluency in English and Mandarin for effective communication.

Responsibilities

• Drive sales and manage daily operations in the restaurant.
• Train and motivate staff to deliver exceptional service.
• Ensure compliance with food safety regulations.

Skills

Sales strategies

Team leadership

Operational management

Customer service

Analytical skills

Education

Diploma or equivalent in Hospitality, Business, or 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.
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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.