manager

six six hotpot pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

six six hotpot pte. ltd. in Singapore is seeking an experienced Restaurant Manager with a proven track record in high-volume F&B operations to lead the team.

You will oversee reservations, seating, guest relations, staff coaching, opening and closing duties, and ensure compliance with health and safety standards while maintaining service quality. This role requires strong leadership, excellent communication, teamwork, and the ability to sustain a positive work environment and a loyal customer

Qualifications

• At least 8 years in management of a restaurant or F&B service operation.
• Min 5 years in restaurant management.
• Friendly and outgoing personality.
• Team player.

Responsibilities

• Manage reservations, seating arrangements, and guest relations to ensure smooth dining experiences.
• Provide strong leadership to the restaurant team and maintain a positive work environment.
• Oversee opening and closing shifts to ensure smooth operation.
• Ensure food quality, hygiene standards, and compliance with health regulations.
• Address guest complaints and feedback for continuous improvement.

Skills

Restaurant management

Friendly

Team player

Job description

At least 8 years experience in the management of a restaurant or F&B service operation

Friendly and outgoing personality

Team player

• Min of 5 years in restaurant in restaurant management.
• Manage reservations, seating arrangements, and guest relations to ensure smooth dining experiences.

Provide strong leadership to the restaurant team, ensuring a positive work environment and promoting teamwork.

Responsible for the smooth running (opening shift & closing shift) of the restaurant.

Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.

Provide coaching and feedback to staffs.

Monitor and maintain the operating systems of the outlet.

Ensure food quality and hygiene standard is maintained.

Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.

Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.

Ensure guests’ requests are not delayed.

Record and report all food-related complaints to the Chef immediately.

Ensure team briefings are carried out before each service period.

Monitor and maintain the operating systems of the outlet.

Ensure that no standing bills stays on the system, and account for all voided.

Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.

Handle emergency and difficult situations.

Adjust any modifications to checks or bills.

Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.

Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.

Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.

Develop and implement service-related training programs.

Perform miscellaneous job-related duties as assigned.

Ability to work flexible hours, including weekends, and Public holidays

Ensure compliance with health and safety regulations, food handling guidelines and sanitation standards.

Job Duties

Able to work in a team environment

Highly Responsible and reliable

Able to work well under pressure in a fast-paced environment