general manager

MR DAI PTE. LTD.; Singapore; On-site; SGD 150,000 - 200,000; Full time

Job summary

A leading company in the dining sector seeks a Restaurant Manager to drive strategic planning and operations management. The ideal candidate will have 2-3 years of experience in restaurant management, focusing on team leadership and operational excellence to support aggressive expansion plans.

Qualifications

• Minimum 2-3 years of experience in restaurant management.
• Experience in team coordination and motivation.
• Educational background in catering, hotel management, or business administration.

Responsibilities

• Assist in implementing strategies for operational management.
• Motivate and lead a high-performance management team.
• Oversee all aspects of restaurant operations.

Skills

Leadership

Strategic Planning

Operational Management

Team Building

Sales Management

Education

Two-year degree in catering service management or related field

Job description

STRATEGIC PLANNING

• Assist in implementing strategies for operational management and development to meet organizational plans and goals within budgets and timelines.
• Work closely with the Group CEO to develop and achieve goals and strategic plans.
• Set KPIs and strategize on expansion and operational improvement plans.
• Assist in the continuous evolution of the current brand or development of new dining concepts to keep our business relevant to the market.
• Provide timely, accurate, and complete reports on the operating condition of the company.
• Identify and evaluate strategic business opportunities for the company’s growth and expansion via M&A or partnerships.

OPERATIONS MANAGEMENT

• Motivate and lead a high-performance management team to achieve sales, profitability, and business objectives set by the company.
• Provide day-to-day leadership and management to a service organization that reflects the company's mission and core values.
• Groom and build a team of motivated F&B professionals for the company's aggressive expansion plan.
• Oversee and ensure the smooth running of all aspects of restaurant operations.
• Define processes and monitoring systems to ensure food and service quality standards are met.
• Measure and evaluate the effectiveness of all internal and external processes.
• Perform any other duties assigned by the Chief Operating Officer as needed.

Work experience: A minimum of 2-3 years of experience in the catering industry is required, especially in restaurant management roles such as team foreman or service supervisor, capable of managing and coordinating team members.

Obtain a two-year degree in catering service management, hotel and restaurant management, hotel management, business administration, or related majors from recognized universities.