Restaurant General Manager

KANAXS PTE. LTD.; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A restaurant and bar establishment in Singapore is looking for a Restaurant General Manager to oversee daily operations and ensure service excellence. The ideal candidate should have 5–8 years of relevant experience in restaurant operations and strong leadership skills. This role requires the ability to manage front- and back-of-house teams while maintaining operational standards and controlling costs. Flexibility in working hours is necessary, including evenings and weekends.

Qualifications

• Minimum 5–8 years of relevant experience in restaurant or bar operations.
• Proven experience in a managerial or supervisory role within F&B.
• Strong leadership, people management, and communication skills.
• Good understanding of restaurant operations, cost control, and service standards.
• Ability to work flexible hours including evenings, weekends, and public holidays.
• Customer-focused mindset with strong problem-solving skills.

Responsibilities

• Oversee daily restaurant operations, including service, staffing, and facility management.
• Lead, supervise, and motivate front-of-house and kitchen teams.
• Ensure high standards of customer service and guest satisfaction.
• Manage staff scheduling, manpower planning, and performance monitoring.
• Control operational costs, including labour, inventory, and wastage.
• Monitor sales performance and implement strategies to improve revenue.
• Ensure compliance with health, safety, and regulatory requirements.
• Handle customer feedback, complaints, and service recovery professionally.
• Coordinate with suppliers and manage stock levels.
• Work with ownership and management on business planning and improvements.

Skills

Leadership

Communication

Problem-solving

Job description

Job Description

We are an Indian bar specialising in authentic Karnataka (Bangalore-style) bar bites and small plates. We are seeking a Restaurant General Manager to oversee day-to-day restaurant operations, ensure service excellence, and drive business performance.

This role is responsible for managing front- and back-of-house teams, maintaining operational standards, and supporting the restaurant’s growth while upholding the brand’s concept and service quality.

Key Responsibilities

• Oversee daily restaurant operations, including service, staffing, and facility management
• Lead, supervise, and motivate front-of-house and kitchen teams
• Ensure high standards of customer service and guest satisfaction
• Manage staff scheduling, manpower planning, and performance monitoring
• Control operational costs, including labour, inventory, and wastage
• Monitor sales performance and implement strategies to improve revenue
• Ensure compliance with health, safety, and regulatory requirements
• Handle customer feedback, complaints, and service recovery professionally
• Coordinate with suppliers and manage stock levels
• Work with ownership and management on business planning and improvements

Job Requirements

• Minimum 5–8 years of relevant experience in restaurant or bar operations
• Proven experience in a managerial or supervisory role within F&B
• Strong leadership, people management, and communication skills
• Good understanding of restaurant operations, cost control, and service standards
• Ability to work flexible hours, including evenings, weekends, and public holidays
• Customer-focused mindset with strong problem-solving skills