General manager Korean cusine

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

Job summary

A restaurant management company in Singapore seeks an experienced individual for operational management. The role involves supervising daily operations, hiring and training staff, and enhancing customer experience. Candidates should be proficient in financial management and inventory processes, with a focus on safety and hygiene compliance. The ideal candidate brings strong leadership and customer service skills to the team.

Qualifications

• Proven experience in operational management in the food service industry.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment.

Responsibilities

• Supervise daily operations of the restaurant and workflow.
• Hire and train new employees effectively.
• Handle customer complaints professionally.
• Develop and manage budgets and cost controls.
• Ensure compliance with safety and hygiene regulations.

Skills

Supervisory skills

Customer service skills

Financial management

Inventory management

Staff training

Job description

Brands located at Tanjong pagar

Operational Management

• Supervise daily operations of the restaurant and ensure a smooth workflow.
• Monitor and improve the quality of food and service
• Establish and enforce standard operating procedures (SOPs).

Staff Management

• Hire and train new employees and implement training programs.
• Form teams and motivate staff to work efficiently.
• Create and manage work schedules for employees.
• Evaluate employee performance and provide regular feedback.

Customer Service

• Improve customer experience by gathering feedback and resolving issues.
• Handle customer complaints in a prompt and professional manner.
• Train staff on customer service skills and techniques.

Financial Management

• Develop and manage budgets, including revenue, expenses, and cost control.
• Analyze sales data and develop strategies based on analysis
• Find cost-saving measures for efficient operation.

Inventory and Supply Management

• Manage inventory to ensure proper stock levels without shortages or excess
• Collaborate with suppliers to purchase quality ingredients at reasonable prices.
• Plan and place orders for necessary items to maintain efficient inventory management.

Marketing and Promotions

• Plan special events and promotions to attract customers and boost sales.
• Enhance the restaurant's online presence and engage with customers on social media.
• Develop advertising strategies to increase brand awareness.

Safety and Hygiene Management

• Ensure compliance with food safety and hygiene regulations
• Assess and mitigate safety risks for employees and customers
• Conduct regular health inspections to maintain cleanliness