GENERAL MANAGER (RESTAURANT)

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A leading restaurant management firm in Singapore is looking for a General Manager to oversee all restaurant operations. The role includes ensuring high-quality food service, managing staff, and maintaining customer satisfaction while achieving profitability. The ideal candidate should have 5–7 years of experience in hospitality management, a relevant degree, and strong leadership skills. This position demands multitasking abilities and sound financial management to ensure successful overall operations.

Qualifications

• Minimum 5–7 years of experience in restaurant or hospitality management.
• Strong knowledge of food safety laws and operational procedures.
• Ability to manage budgets and financial reports.

Responsibilities

• Oversee day-to-day restaurant operations for efficiency.
• Recruit and train restaurant staff while promoting a positive work culture.
• Ensure customer satisfaction through excellent service and prompt issue resolution.

Skills

Leadership

Communication

Interpersonal Skills

Problem Solving

Multitasking

Education

Diploma or Degree in Hotel Management or Business Administration

Tools

POS systems

Job description

Job Summary

The General Manager (Restaurant) is responsible for overseeing the overall operations of the restaurant to ensure high-quality food service, customer satisfaction, profitability, and compliance with company policies and standards. The role includes managing staff, inventory, budgets, safety procedures, and customer relations.

Key Responsibilities

Operational Management

• Oversee day-to-day restaurant operations to ensure smooth workflow.
• Ensure adherence to food safety regulations, hygiene standards, and company policies.
• Monitor dining, kitchen, and service areas to ensure high service quality and cleanliness.
• Implement procedures to improve efficiency and reduce operational costs.

Staff Management

• Recruit, train, supervise, and evaluate restaurant staff.
• Prepare staff schedules and ensure adequate manpower for all shifts.
• Conduct regular team meetings and performance reviews.
• Promote teamwork, customer service excellence, and positive work culture.

Customer Service

• Ensure customer satisfaction through excellent service, quality food, and prompt issue resolution.
• Manage customer feedback, inquiries, and complaints professionally.
• Maintain strong relations with regular customers and community stakeholders.

Financial Management

• Prepare and manage budgets, forecasts, and cost controls.
• Review daily sales reports and key performance indicators (KPIs).
• Control expenses such as food cost, labor cost, and inventory wastage.
• Ensure proper cash handling, billing accuracy, and banking procedures.

Inventory & Procurement

• Monitor stock levels and coordinate with vendors for purchasing.
• Conduct regular stock checks and maintain proper inventory records.
• Ensure quality, freshness, and cost-efficiency of raw materials.

Marketing & Business Development

• Implement marketing strategies, promotions, and seasonal menu planning.
• Monitor competitors and market trends to maintain business advantage.
• Support digital marketing, branding, and customer loyalty initiatives.

Skills & Qualifications

• Diploma or Degree in Hotel Management, Business Administration, or related field.
• Minimum 5–7 years of experience in restaurant or hospitality management.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of food safety laws, POS systems, and operational procedures.
• Ability to multitask, solve problems, and work under pressure.