Restaurant Manager

SHUN FA PTE. LTD.; Singapore; On-site; SGD 52,000 - 78,000; Full time

Job summary

SHUN FA PTE. LTD. in Singapore is seeking a Restaurant Manager to oversee night shifts, ensure smooth daily operations, and maintain service quality in a busy dining environment.

The role involves strategic planning, staff recruitment and training, budget control, and marketing initiatives to attract customers and strengthen the brand image. Strong leadership and communication are essential for a high-paced team.

Qualifications

• Experience in strategic and operational restaurant management; plan menus and service strategies based on market trends.
• Experience recruiting, training programs, and improving service skills.
• Budget management and cost control experience.
• Focus on customer satisfaction, feedback and complaint handling.
• Marketing campaigns and community outreach experience to attract customers.
• Build and maintain brand visibility through promotions and social media.

Responsibilities

• Develop operational plans based on market trends and customer needs.
• Schedule staff shifts and coordinate front-of-house and kitchen activities.
• Monitor inventory and ensure hygiene and equipment safety.
• Recruit and train staff; enhance service skills.
• Manage budgets and control food and labour costs.
• Analyze reports to optimize profitability and compliance.
• Gather customer feedback and improve service and menu offerings.
• Lead marketing campaigns and community engagement.

Skills

Staff Management

Training

Leadership

Budgeting

Financial Analysis

Customer Service

Marketing

Brand Promotion

Communication

Data Analysis

Scheduling

Hygiene & Safety

Inventory Control

Job description

Job Description & Requirements

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