Restaurant Director

GOVARDHAN RESTAURANT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A local restaurant chain in Singapore is seeking an experienced Director to oversee daily operations, manage staff performance, and ensure customer satisfaction. The ideal candidate will have a strong background in budget management, health and safety compliance, and profitability analysis. Experience in Gujarati and North Indian cuisine is essential. This role also involves inventory management and liaising with stakeholders to maintain restaurant branding and profitability.

Qualifications

• Experience in managing restaurant operations effectively.
• Strong knowledge of budgeting, cost control, and finance management.
• Familiarity with health and safety regulations in the culinary industry.
• Ability to manage and develop a team, providing training and support.

Responsibilities

• Oversee daily restaurant operations and staff performance.
• Manage inventory, ordering, and supplier relationships.
• Control budgeting and financial performance of the restaurant.
• Ensure compliance with health and safety standards.
• Monitor food quality and service delivery.

Skills

Staff management

Budgeting and finance

Health and safety compliance

Profitability analysis

Culinary expertise in Gujarati and North Indian cuisine

Job description

A restaurant Director oversees everything including - daily operations, ensuring smooth service, staff performance, and customer satisfaction, profit, costing, handling stakeholders. Key responsibilities include managing staff schedules and training, handling inventory and budgets, maintaining food and safety standards, and resolving customer complaints, finding cost, target profit and maintaining KPI, handling stakeholders. They also focus on profitability by monitoring sales and implementing strategies to improve performance.

• Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
• Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
• Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
• Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
• Quality control: Monitor food quality and service delivery.
• Scheduling: Create work schedules that align with the restaurant's needs.
• Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
• Payroll: Process timesheets and manage payroll data.
• Cuisine: Must need experience in Gujarati cuisine and North Indian cuisine.
• Profit: Ensure profitability of the restaurant and ensure branding, profit is maintained and ensured.
• Stakeholder handling: Reporting to owners and ensure the stakeholders are well updated.