MANAGER

DOMESTIC MAID SPECIALIST; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A leading restaurant management company in Singapore is looking for an experienced Restaurant Operations Manager. The role involves overseeing daily operations, managing staff recruitment and training, ensuring quality customer service, and collaborating on menu design. The ideal candidate has at least six years of experience in food and beverage management and must be able to work overtime and shifts. This is a full-time position offering a dynamic working environment.

Qualifications

• At least six years of experience in food and beverage management.
• Ability to work overtime and shifts.
• Strong leadership and team management skills.
• Effective communication and customer service capabilities.

Responsibilities

• Oversee daily restaurant operations and develop operational plans.
• Manage employee recruitment, training, and assessment.
• Establish quality service standards and enhance customer satisfaction.
• Collaborate with the head chef on menu design and updates.
• Manage restaurant budget and cost control measures.
• Implement marketing strategies and promotional events.

Skills

Team management

Customer service

Cost control

Marketing and promotion

Menu management

Operational oversight

Job description

Operations Management: Comprehensively oversees daily restaurant operations, developing and executing operational plans, such as planning daily business processes and arranging business hours. Monitors operations across all aspects, promptly addresses emergencies, and ensures smooth and orderly restaurant operations. Regularly analyzes operational data, such as customer volume and average customer spending, to adjust operational strategies and improve operational efficiency and profitability.

Team Management: Responsible for employee recruitment, training, and assessment. Selects suitable candidates based on job requirements and organizes training on service skills and culinary knowledge to enhance employee professionalism. Establishes a scientific assessment mechanism to motivate employees and build a highly effective and collaborative team. Manages staff shifts to ensure adequate staffing for all positions.

Customer Service: Focuses on the customer experience, establishing and implementing quality service standards, such as server response times and service procedures. Handles customer complaints and suggestions promptly, implementing effective improvement measures, and enhancing customer satisfaction and loyalty.

Menu Management: Works closely with the head chef to participate in menu design and updates, regularly introducing new dishes and optimizing menu mix based on market trends, customer feedback, and ingredient availability. Strictly control food quality and oversee the procurement, storage, and processing of ingredients to ensure consistent taste, safety, and sanitation.

Cost Control: Develop and manage the restaurant budget, covering all expenses, including ingredient procurement, labor costs, and marketing expenses. Oversee the procurement process and negotiate with suppliers for favorable prices to reduce procurement costs.

Marketing and Promotion: Develop and implement the restaurant's marketing plan, utilizing online and offline channels, such as social media and offline events, to promote and enhance the restaurant's reputation and visibility. Plan and execute promotional events to attract new customers and increase customer frequency.

At least six years of experience in food and beverage management.

Able to work overtime and shifts.