Restaurant General Manager

BRYNE PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

BRYNE PTE. LTD. in Singapore seeks a Restaurant Operations Manager to oversee daily restaurant activities and ensure exceptional guest experiences.

You will manage revenue, costs, and staff, coordinating with the Executive Chef on front- and back-of-house operations to deliver consistent quality. The role requires proven leadership in hospitality, strong budgeting and scheduling skills, and a focus on safety, cleanliness and operational efficiency.

Qualifications

• Qualification in Hospitality, F&B or related discipline, or equivalent professional experience.
• Proven management experience in restaurant, hospitality or F&B operations.
• Experience managing operations, service standards and financial performance.
• Strong leadership and people-management abilities with coaching skills.
• Budgeting, cost control, inventory management and performance tracking.

Responsibilities

• Lead day-to-day restaurant operations and guest experience.
• Maintain service quality, cleanliness and safety standards.
• Manage revenue, costs, labour and profitability targets.
• Prepare budgets, forecasts and performance metrics.
• Plan staffing requirements, rosters and deployment.
• Recruit, onboard, train, supervise and develop staff.
• Set expectations and provide coaching and feedback to the team.
• Collaborate with Executive Chef on front- and back-of-house coordination.
• Monitor reservations, guest flow and service efficiency.
• Identify opportunities to improve productivity and revenue.
• Maintain records, SOPs and compliance with licensing and safety rules.

Skills

Restaurant management

Staff leadership

Budgeting & cost control

Operations management

Guest service orientation

Training & development

Communication

Problem solving

Organizational skills

Interpersonal skills

Education

Hospitality Management degree

Job description

Key Responsibilities

• Lead and oversee the overall day-to-day operations of the restaurant.
• Ensure consistently high standards of service, food quality, cleanliness and guest experience.
• Manage the restaurant's operational and financial performance, including revenue, operating costs, labour costs and profitability.
• Prepare and monitor operational budgets, forecasts and performance targets.
• Review sales and operating results and implement appropriate improvement measures.
• Plan manpower requirements, duty rosters and deployment based on operational needs.
• Recruit, onboard, train, supervise and develop restaurant employees.
• Set clear performance expectations and provide ongoing coaching and feedback to employees.
• Promote a professional, respectful and collaborative working environment.
• Work closely with the Executive Chef to coordinate front-of-house and back-of-house operations.
• Monitor reservations, table utilisation, guest flow and service efficiency.
• Handle guest feedback and service recovery professionally and appropriately.
• Maintain good relationships with guests, suppliers and other business partners.
• Ensure effective inventory, purchasing and cost-control procedures are maintained.
• Ensure the restaurant complies with applicable licensing, food safety, workplace safety and other regulatory requirements.
• Maintain appropriate operational records, reports and standard operating procedures.
• Support marketing initiatives, promotions, events and other activities aimed at developing the restaurant's business.
• Identify opportunities to improve productivity, service standards, revenue and operational efficiency.
• Report operational performance and key issues to senior management.
• Perform other duties reasonably required for the effective management of the restaurant.

Requirements

• Relevant qualification in Hospitality, Food & Beverage Management, Business Management or a related discipline, or equivalent relevant professional experience.
• Proven management experience in restaurant, hospitality or food and beverage operations.
• Experience managing restaurant operations, employees, service standards and financial performance.
• Strong understanding of restaurant operations including front-of-house and back-of-house coordination.
• Knowledge of budgeting, cost control, manpower planning, inventory management and operational performance management.
• Strong leadership and people-management skills with the ability to train, coach and develop employees.
• Strong guest-service orientation with the ability to manage feedback and resolve operational issues effectively.
• Good organisational, analytical and problem-solving skills.
• Good communication and interpersonal skills.
• Ability to work effectively with employees across different functions and levels of the organisation.
• Able to manage operational requirements including weekends, public holidays and restaurant operating hours where required.