Restaurant General Manager: Service, Profit, & Growth

FNB LHD PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

FNB LHD PTE. LTD. in Singapore seeks a Restaurant General Manager to direct food & beverage operations, deliver outstanding guest service and drive profitability. You will lead front-of-house and back-of-house teams, plan sales targets, and ensure regulatory compliance with SFA and MOM requirements.

You will oversee menu planning, inventory, staffing, and scheduling, collaborating with culinary staff to optimize daily workflows, control costs, and enhance guest satisfaction in a busy environment.

Qualifications

• Minimum 1-3 years in food and beverage operational management or restaurant leadership.
• Strong knowledge of daily store operations, menu and inventory control, and local Singapore regulatory standards including SFA and MOM.
• Demonstrated leadership, staff management, and problem-solving skills to effectively lead restaurant operations.

Responsibilities

• Direct and administer activities and services to deliver outstanding guest service and financial profitability.
• Implement operational management strategies within budget and timeline constraints.
• Plan and execute sales targets and in-store promotions to increase revenue.
• Monitor sales, control labor and expenses to manage profit and loss.
• Collaborate with culinary team to develop menu plans, seasonal offerings, and pricing.
• Oversee front-of-house and back-of-house operations to ensure high standards of service and food quality.
• Develop and optimize daily workflows to enhance productivity and customer satisfaction.
• Ensure compliance with Singapore Food Agency hygiene regulations and MOM licensing requirements.
• Recruit, train, and supervise restaurant staff and manage manpower scheduling in line with MOM regulations.

Skills

Restaurant operations

Staff management

Labor scheduling

Menu planning

Budgeting & P&L

Job description

FNB LHD PTE. LTD. in Singapore seeks a Restaurant General Manager to direct food & beverage operations, deliver outstanding guest service and drive profitability. You will lead front-of-house and back-of-house teams, plan sales targets, and ensure regulatory compliance with SFA and MOM requirements.

You will oversee menu planning, inventory, staffing, and scheduling, collaborating with culinary staff to optimize daily workflows, control costs, and enhance guest satisfaction in a busy environment.