Restaurant Manager

DUAL GLOBE PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A prominent restaurant management company in Singapore is seeking a skilled Restaurant Manager to oversee daily operations. The role includes staff management, financial oversight, and enhancing customer service. You will develop marketing strategies, ensure equipment safety, and coordinate cross-department communication. The ideal candidate possesses strong leadership skills and a commitment to maintaining restaurant quality and hygiene standards.

Responsibilities

• Oversee daily restaurant operations and ensure execution of work plans.
• Recruit, train, and evaluate employees to improve service quality.
• Approve financial reports and control costs and budgets.
• Engage in service and handle customer complaints effectively.
• Implement marketing strategies and enhance brand image.
• Inspect equipment and enforce food and safety measures.
• Maintain communication with kitchen, finance, and logistics.
• Monitor cleanliness and hygiene of the restaurant.

Job description

Roles & Responsibilities

Main Responsibilities of a Restaurant Manager

• Operations Management: Fully oversee daily restaurant operations, develop annual, quarterly, and monthly work plans, and ensure their execution.

• Staff Management: Responsible for recruiting, training, scheduling, and evaluating employees to improve team service quality.

• Financial and Cost Control: Approve financial reports, control costs and staffing budgets, and ensure profitability.

• Customer Service and Complaint Handling: Supervise service quality, personally engage in service, and handle customer complaints or unexpected incidents effectively.

• Marketing and Brand Development: Develop and implement marketing strategies, organize community events, and enhance the restaurant’s brand image.

• Equipment and Safety Management: Inspect equipment usage, enforce food safety, fire prevention, and theft-prevention measures.

• Cross-Department Coordination: Maintain effective communication with kitchen, finance, and logistics departments to ensure smooth operations.

• Environment and Hygiene Supervision: Monitor restaurant cleanliness and hygiene to maintain a comfortable dining environment.