Head Chef

White Restaurant; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A popular dining establishment in Singapore is seeking a dedicated Manager to oversee day-to-day operations, staff management, and customer service. The ideal candidate will have extensive experience in restaurant operations and a passion for providing exceptional dining experiences. Key responsibilities include managing daily operations, staff recruitment and training, and ensuring compliance with health and safety regulations. This role requires strong leadership skills and a focus on achieving sales and profitability targets.

Qualifications

• Strong leadership and staff management skills.
• Experience in restaurant operations and customer service.
• Ability to manage inventory and control costs.

Responsibilities

• Manage daily FOH and BOH operations to ensure efficiency.
• Recruit and train staff, conducting performance reviews.
• Monitor customer satisfaction and respond to feedback.
• Collaborate on sales strategies to meet profitability targets.
• Ensure compliance with health and safety regulations.
• Manage labor costs to align with budget goals.
• Complete required administrative tasks and reports.

Job description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.