MANAGER

SHANGHAI SEAFOOD PTE. LTD.; Singapore; On-site; SGD 61,000 - 73,000; Full time

Job summary

SHANGHAI SEAFOOD PTE. LTD. is seeking a capable Restaurant Operations Manager to lead daily restaurant activities, uphold service standards, and drive profitability in a fast-paced food environment.

You will coordinate front- and back-of-house teams, train staff, manage schedules, monitor costs, and ensure compliance with safety regulations while delivering an exceptional guest experience at 57 Boat Quay, Singapore.

Qualifications

• At least 4 years of relevant experience in food and beverage operations.
• Bilingual proficiency in English for effective communication with diverse stakeholders.
• Availability to work on weekends and Public Holidays.
• Experience in similar culinary environments is advantageous.

Responsibilities

• Oversee daily restaurant operations to maintain a positive outlet image and ensure seamless service delivery.
• Coordinate front and back-of-house teams to optimize workflow and customer experience.
• Train and coach new and existing staff on customer service best practices to enhance guest satisfaction.
• Manage staff scheduling and conduct performance evaluations to improve team productivity.
• Organize and supervise shifts to ensure adequate staffing and operational efficiency.
• Address customer complaints promptly by identifying issues and implementing effective solutions.
• Ensure compliance with safety and sanitation regulations to maintain a safe dining environment.
• Control operational costs by monitoring expenses and implementing waste reduction measures.
• Monitor market trends and develop innovative processes to improve operational efficiency.
• Prepare operational and sales reports to inform management decisions.
• Analyze and forecast sales data to optimize restaurant profitability.

Job description

Job Summary

Lead and manage daily restaurant operations to deliver exceptional service, optimize profitability, and maintain compliance with safety and sanitation standards in a dynamic food production environment.

Responsibilities

• Oversee daily restaurant operations to maintain a positive outlet image and ensure seamless service delivery
• Coordinate front and back-of-house teams to optimize workflow and customer experience
• Train and coach new and existing staff on customer service best practices to enhance guest satisfaction
• Manage staff scheduling and conduct performance evaluations to improve team productivity
• Organize and supervise shifts to ensure adequate staffing and operational efficiency
• Address customer complaints promptly by identifying issues and implementing effective solutions
• Ensure compliance with safety and sanitation regulations to maintain a safe dining environment
• Control operational costs by monitoring expenses and implementing waste reduction measures
• Monitor market trends and develop innovative processes to improve operational efficiency
• Prepare operational and sales reports to inform management decisions
• Analyze and forecast sales data to optimize restaurant profitability

Preferred competencies and qualifications

• At least 4 years of relevant experience in food and beverage operations
• Bilingual proficiency in English for effective communication with diverse stakeholders
• Availability to work on weekends and Public Holidays
• Experience in similar culinary environments is advantageous

Other Information

• Working Location: 57 BOAT QUAY
• Working Hours: 6 days per week
• Salary Package: Up to $6,000