RESTAURANT MANAGER

ding feng information services pte. ltd.; Singapore; On-site; SGD 40,000 - 58,000; Full time

Job summary

Ding Feng Information Services Pte. Ltd. in Singapore seeks a Restaurant Operations Supervisor to coordinate daily Front of House and Back of House tasks in a fast-paced dining venue.

You will deliver quality service, respond to customer complaints promptly, and ensure sanitation and safety compliance. You will organize shifts, supervise staff, assess performance, train new employees, and control costs while reviewing revenues and expenses.

Responsibilities

• Coordinate daily Front of House and Back of House operations.
• Deliver superior food and beverage service and maximize customer satisfaction.
• Respond efficiently and accurately to restaurant customer complaints.
• Regularly review product quality and research new vendors.
• Organize and supervise shifts.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Ensure sanitation and safety regulations compliance.
• Manage restaurant’s good image and suggest ways to improve it.
• Control operational costs and identify measures to cut waste.
• 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.

Job description

• Coordinatedaily Front of the House and Back of the House restaurant operations
• Deliveringsuperior food and beverage service and maximizing customersatisfaction
• Respondingefficiently and accurately to restaurant customer complaints
• Regularlyreview product quality and research new vendors
• Organizeand supervise shifts
• Appraisestaff performance and provide feedback to improve productivity
• Estimatefuture needs for goods, kitchen utensils and cleaning products
• Ensurecompliance with sanitation and safety regulations
• Managerestaurant’s good image and suggest ways to improve it
• Controloperational costs and identify measures to cut waste
• Createdetailed reports on weekly, monthly and annual revenues and expenses
• Promotethe brand in the local community through word-of-mouth and restaurantevents
• Recommendways to reach a broader audience (e.g. discounts and social mediaads)
• Trainnew and current employees on proper customer service practices
• Implementpolicies and protocols that will maintain future restaurantoperations