Restaurant Manage

SHUN FA PTE. LTD.; Singapore; On-site; SGD 50,000 - 90,000; Full time

Job summary

SHUN FA PTE. LTD. seeks a Restaurant Manager to oversee strategic and operational management, daily operations, staff recruitment and development, and cost control to ensure service excellence. The role requires leading a team through night shifts and public holidays while maintaining high standards of hygiene and safety.

The ideal candidate will drive customer satisfaction, manage budgets, and lead promotional activities to strengthen the brand presence in a busy dining environment.

Qualifications

• Experience in restaurant management and team leadership.
• Ability to recruit, train and motivate staff.
• Strong budgeting and cost-control capabilities.

Responsibilities

• Strategic and Operational Management: Develop plans based on market trends and customer needs; adjust menus and service strategies.
• Daily Operations: Schedule staff shifts, monitor inventory, coordinate front-of-house and kitchen activities.
• Facility and Environment Maintenance: Ensure restaurant hygiene and safety compliance.

Skills

Staff management

Training and development

Budget management

Financial analysis

Customer service

Brand promotion

Marketing campaigns

Communication

Data-driven decision making

Conflict resolution

Job description

Job Description & Requirements

Job Description & Requirements Working night shifts and public holidays

Restaurant Manager – Key Responsibilities and Competency Requirements

Strategic and Operational Management

• Business Planning: Develop operational plans based on market trends and customer needs, adjusting menus and service strategies.
• Daily Operations: Schedule staff shifts, monitor inventory, and coordinate front-of-house and kitchen activities.
• Facility and Environment Maintenance: Inspect restaurant hygiene and equipment to ensure safety and compliance.

Staff Management and Training

• Recruitment and Training: Select suitable employees, design training programs, and enhance service skills.
• Team Motivation: Maintain team morale through performance evaluations and incentive mechanisms.
• Conflict Resolution: Address staff disputes promptly and foster a positive work environment.

Financial and Cost Control

• Budget Management: Control food, labor, and operational costs effectively.
• Financial Analysis: Review reports regularly to optimize profitability.
• Compliance: Ensure adherence to financial regulations and tax requirements.

Customer Relations and Service Quality

• Customer Satisfaction: Collect feedback and continuously improve service and menu offerings.
• Complaint Handling: Resolve issues quickly to protect the restaurant’s reputation.
• Brand Maintenance: Enhance visibility through social media and promotional activities.

Marketing and Brand Promotion

• Marketing Campaigns: Organize promotional events to attract new customers.
• Community Relations: Build strong connections with the local community to strengthen the restaurant’s image.

Key Challenges and Competency Requirements

• Strong Stress Management: The fast-paced nature of the food service industry requires quick responses to unexpected situations.
• Communication and Coordination Skills: Maintain effective communication among customers, staff, and suppliers.
• Data Analysis Skills: Use sales and customer data to refine business strategies.
• Service Orientation: Always prio