Restaurant Manager

HUNAN TRADITIONAL CUISINE PTE. LTD.; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

HUNAN TRADITIONAL CUISINE PTE. LTD. in Singapore is seeking an experienced Restaurant Operations Leader to coordinate daily Front of House and Back of House activities and ensure excellent guest service.

You will lead, train and motivate staff, monitor product quality, manage inventory and costs, and develop reports on revenues and expenses. The role requires 3+ years in F&B and flexibility for weekends and holidays.

Qualifications

• Minimum 3 years of experience in F&B industry.
• Strong supervisory and planning abilities.
• Able to control costs and manage resources efficiently.
• Capable of training, motivating and inspiring the team.
• Good leadership and communication skills.
• Work well under pressure in a fast-paced environment.
• Able to work split shifts, weekends and public holidays.
• Customer oriented with a positive attitude.

Responsibilities

• Coordinate daily Front of House and Back of House operations.
• Deliver superior service and maximize customer satisfaction.
• Respond to customer complaints efficiently and accurately.
• Lead and train team members to achieve guest satisfaction and productivity.
• Review product quality and research new vendors.
• Organize and supervise shifts.
• Manage restaurant P&L to optimize profit and control costs, labour and other expenses.
• Oversee storage supplies and inventory for smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through events and word-of-mouth.
• Suggest ways to reach a broader audience (discounts and social media ads).
• Train new and current employees on proper customer service practices.
• Implement policies and SOPs to maintain operations and licensing requirements.
• Monitor inventory to minimize wastage.
• Maintain high standards of personal hygiene and appearance.

Skills

Supervisory skills

Leadership

Cost control

Staff training

Communication skills

Customer service orientation

Ability to work under pressure

Job description

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant's good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.