MANAGER

QING HE FOOD TRADING PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

Qing He Food Trading Pte. Ltd. in Singapore seeks an experienced restaurant leader to drive P&L performance and oversee daily operations.

You will manage budgeting, forecasts, and cost controls to meet management expectations while maximizing turnover and customer satisfaction. Responsibilities include supervising service staff, hiring junior positions, managing labour schedules, ensuring safety and service standards, and handling restaurant administration.

Qualifications

• Profit & loss responsibility for the restaurant
• Budgeting and forecasts oversight
• Maximize profitability by increasing turnover and controlling costs
• Supervise daily restaurant operations
• Lead service and operational safety for a comfortable customer experience
• Lead staffing including hiring junior positions and scheduling
• Address discipline and staff development as needed
• Handle restaurant administrative duties

Responsibilities

• Responsible for the profit & loss of the restaurant and implement cost controls
• Manage the restaurant budget and forecasts to meet management expectations
• Maximize profitability by increasing turnover and controlling costs
• Oversee daily restaurant operations and service quality
• Monitor cost analysis and process performance to improve efficiency
• Supervise food and operational safety and ensure a safe environment for customers
• Provide efficient and professional service and resolve service failures tactfully
• Drive operational efficiencies and maximize customer satisfaction
• Control labour through scheduling and leave management
• Involved in hiring and staff development for junior roles
• Handle staff counselling and disciplinary processes as needed
• Manage and develop a team of supervisors and service staff
• Perform restaurant administrative duties
• Take on other duties as assigned by Area Manager

Job description

JOB RESPONSIBILITIES:

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Oversee the daily operations of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties
• Any other jobs or duties assigned by the Area Manager from time to time