Manager

SUM KEE PTE. LTD.; Singapore; On-site; SGD 42,000 - 55,000; Full time

Job summary

A leading restaurant firm in Singapore is seeking a skilled individual to manage daily operations in both Front of House and Back of House settings. The candidate will be responsible for ensuring superior customer service and operational efficiency while training staff and managing inventory. Strong leadership and customer service skills are essential for improving productivity and guest satisfaction. Join a dynamic team committed to providing quality dining experiences.

Qualifications

• Experience in managing restaurant operations.
• Strong leadership and training abilities.
• Ability to handle customer complaints and improve service.

Responsibilities

• Coordinate daily restaurant operations for optimal service.
• Manage storage supplies and staff performance.
• Implement policies and monitor inventory effectively.

Skills

Customer service skills

Team leadership

Operational efficiency

Job description

Restaurant Operations

Coordinate daily Front of the House and Back of the House restaurant operationsDeliver superior service and maximize customer satisfaction.Respond efficiently and accurately to customer complaints.Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.Regularly review product quality and research new vendorsOrganize and supervise shifts.

Storage and Supplies

Manage and oversee all storage supplies for the restaurant to ensure smooth operation.Appraise staff performance and provide feedback to improve productivity.Estimate future needs for goods, kitchen utensils and cleaning productsManage restaurant's good image and suggest ways to improve it.Promote the brand in the ocal community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience (e.g. discounts and social media ads)Train new and current employees on proper customer service practices

Policies and Inventory

Implement policies and protocols that will maintain future restaurant operationsMonitor inventory to ensure that resources are used effectively and minimizing wastage