RESTAURANT MANAGER

SM RESTAURANT AND CATERING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local restaurant in Singapore is seeking a Restaurant Manager to oversee daily operations, ensuring exceptional service and quality food. The manager will train staff, manage budgets, and improve customer satisfaction. Key qualifications include experience in the restaurant industry, strong interpersonal and leadership skills, and bookkeeping knowledge. This role is crucial for maintaining operational efficiency and maximizing profitability.

Qualifications

• Experience in the restaurant industry, preferably in a supervisory or managerial role.
• Ability to communicate effectively with various stakeholders.
• Understanding of budgets, expenses, payroll, and inventory management.

Responsibilities

• Oversee daily operations to ensure smooth and efficient service.
• Train employees on customer service practices and food safety.
• Maximize customer satisfaction and handle complaints professionally.
• Create schedules and manage staff payroll.
• Evaluate staff performance and provide constructive feedback.
• Manage daily operations, including inventory and compliance.
• Analyze financial reports to identify areas for improvement.
• Control operational costs and seek ways to increase profitability.
• Research and review product quality from suppliers.

Skills

Interpersonal skills

Leadership qualities

Bookkeeping knowledge

Job description

Roles & Responsibilities

As a restaurant manager, you will be responsible for overseeing the daily operations of our restaurant, ensuring that our guests receive exceptional service and quality food. You will also manage the staff, budget, inventory, and marketing of the restaurant.

Responsibilities

• Supervising shiftsand ensuring that the restaurant runs smoothly and efficiently.
• Training new and current employeeson proper customer service practices, food safety standards, and company policies.
• Maximizing customer satisfactionand responding to customer complaints in a professional and courteous manner.
• Creating schedulesfor restaurant staff and tracking their work hours and payroll data.
• Appraising staff performanceand providing feedback to improve productivity and quality.
• Interviewing and recruiting new employeeswho fit the restaurant’s culture and vision.
• Managing daily front- and back-of-house restaurant operations, such as ordering supplies, maintaining inventory, overseeing food preparation, and ensuring compliance with sanitation and safety regulations.
• Creating reportson weekly, monthly, and annual revenues and expenses, and analyzing them to identify areas for improvement.
• Controlling operational costsand finding ways to reduce waste and increase profitability.
• Reviewing product qualityand researching new vendors or suppliers to ensure the best value and quality for the restaurant.

Qualifications

• Experience working in the restaurant industry preferably in a supervisory or managerial role
• Excellent interpersonal skills, with the ability to communicate effectively with customers, staff, suppliers, and owners
• Bookkeeping knowledge, with the ability to manage budgets, expenses, payroll, and inventory. You should also be able to create and analyze financial and operational reports
• Leadership qualities, with the ability to motivate, train, and coach your staff. You should also be able to set goals, delegate tasks, and evaluate performance