RESTAURANT MANAGER

TNS NAHA PTE. LTD.; Singapore; On-site; SGD 40,000 - 70,000; Full time

Job summary

TNS NAHA PTE. LTD. is seeking a Restaurant Manager in Singapore to oversee daily front- and back-of-house operations, ensuring smooth service, guest satisfaction, and financial profitability. The role involves leading staff, managing costs, and maintaining safety standards.

Ideal candidates have 2–3+ years of restaurant or hospitality experience, strong leadership, and excellent communication skills to handle VIP guests and resolve issues promptly.

Qualifications

• Experience as a restaurant or hospitality manager is required.
• Strong leadership and communication abilities are essential.
• Experience budgeting, cost control, and staff performance management.

Responsibilities

• Operations: Oversee daily opening/closing, shift supervision, floor presence, and pre-shift briefings.
• Staff Management: Hire, train, schedule, coach, and appraise front- and back-of-house employees.
• Guest Relations: Welcome diners, handle VIP guests, and resolve customer complaints quickly.
• Inventory & Ordering: Track stock levels, order food and supplies, manage vendors, minimize waste.
• Financial Oversight: Monitor labor/food costs, track sales, review revenue/expense reports.
• Safety & Compliance: Enforce health, safety, sanitation, and local regulations.

Skills

Leadership

Communication

Problem-solving

Budgeting

Conflict resolution

Job description

RESTAURANT MANAGER:

A Restaurant Manager oversees the daily front- and back-of-house operations of a restaurant to ensure smooth service, guest satisfaction, and financial profitability.

Key Responsibilities

• Operations: Manage daily opening and closing procedures, shift supervision, floor presence, and pre-shift briefings.
• Staff Management: Hire, train, schedule, coach, and appraise front- and back-of-house employees.
• Guest Relations: Welcome diners, handle VIP guests, and resolve customer complaints quickly.
• Inventory & Ordering: Track stock levels, order food and supplies, manage vendors, and minimize waste.
• Financial Oversight: Monitor labor and food costs, track sales, and review weekly, monthly, and annual revenue and expense reports.
• Safety & Compliance: Enforce health, safety, sanitation, and local legal or licensing regulations.

Typical Requirements

• Experience: 2 to 3+ years of restaurant or hospitality experience, including 1 to 2+ years in a management role.
• Skills: Strong leadership, communication, problem-solving, budgeting, and conflict-resolution abilities.
• Certifications: Food Handler Certification, Food Safety training, or Responsible Service of Alcohol (RSA) accreditation where applicable.