Manager

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP is seeking an experienced Restaurant Manager to oversee day-to-day front-of-house and kitchen operations, ensuring exceptional guest satisfaction and efficient service. You will lead and develop floor and kitchen teams, manage reservations, inventory, and costs, and implement promotions to drive revenue while maintaining food safety standards in Singapore.

This role requires 3–5 years of supervisory experience in F&B and a degree or diploma in Culinary

Qualifications

• Bachelor's degree or Diploma in Culinary Arts/Business Administration.
• 3–5 years of supervisory or management experience in F&B/Restaurant.
• Strong leadership, communication and interpersonal skills.
• Proficient in POS systems, stock inventory software, and scheduling tools.

Responsibilities

• Oversee daily restaurant operations to maintain high standards of food quality, hygiene, and customer service.
• Lead, mentor, and manage floor and kitchen staff by creating schedules and delivering targeted training.
• Monitor inventory, order supplies, manage supplier relationships and control costs.
• Handle reservations, inquiries, dietary requests, and resolve customer feedback professionally.
• Implement promotional strategies, seasonal menus, and marketing initiatives to drive revenue.
• Ensure compliance with Singapore SFA, NEA guidelines, and workplace safety standards.
• Prepare reports including profit/loss monitoring and labor cost management.

Skills

Leadership

Communication

Interpersonal skills

Education

Bachelor's degree or Diploma in Culinary Arts/Business Administration

Tools

POS systems

Inventory software

Scheduling tools

Job description

Job Description:

We are seeking an experienced and dynamic Restaurant Manager to oversee day-to-day front-of-house and kitchen operations, ensure exceptional customer satisfaction, and drive operational efficiency and revenue growth.

Responsibilities

• Oversee daily restaurant operations to maintain high standards of food quality, hygiene, and customer service that enhance guest satisfaction
• Lead, mentor, and manage floor and kitchen staff by creating schedules, monitoring performance, and delivering targeted training to improve team effectiveness
• Monitor inventory levels, order supplies timely, manage supplier relationships, and control food and operational costs to optimize profitability
• Handle guest reservations, respond to inquiries, accommodate special dietary requests, and resolve customer feedback professionally to uphold service excellence
• Implement promotional strategies, seasonal menus, and marketing initiatives that increase customer engagement and drive revenue growth
• Ensure strict compliance with Singapore SFA food safety regulations, NEA guidelines, and workplace safety standards to maintain a safe environment
• Prepare regular operational reports including profit and loss monitoring and labor cost management to support informed business decisions

Preferred competencies and qualifications

• Bachelor's degree or Diploma in Culinary Arts, Business Administration, or a related field
• Minimum 3–5 years of supervisory or management experience in the Food & Beverage / Restaurant industry
• Strong leadership, communication, and interpersonal skills demonstrated through managing diverse teams and customer interactions
• Proficient in restaurant POS systems, stock inventory software, and scheduling tools to streamline operations
• Ability to work effectively in a fast‑paced environment including weekends, public holidays, and shift duties