Restaurant Manager

Sijiminfu Jumbo; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Sijiminfu Jumbo is seeking an experienced restaurant manager in Singapore to oversee daily operations, lead a service-focused team, and drive profitability. You will manage P&L, budgets, forecasts, and labor, ensuring service standards and safety are maintained at the highest level.

The role requires strong leadership, excellent communication, and a track record of cost control within the Food & Beverage industry.

Qualifications

• Minimum of 6 years management experience in Food & Beverage.
• Sound leadership qualities with ability to manage service staff.
• Excellent communication and interpersonal skills.
• Strong organizational and management skills; ability to lead and inspire staff.

Responsibilities

• Oversee profit and loss of the restaurant and implement cost control measures.
• Manage the restaurant’s budget and forecasts to meet or exceed expectations.
• Maximize profitability by increasing turnover and controlling costs.
• Oversee the daily operations of the restaurant.
• Maintain and improve overall performance including cost analysis and monitoring of processes.
• Supervise food and operational safety to ensure a comfortable environment for customers.
• Ensure customers’ needs and expectations are met with efficient and professional service.
• Drive operational efficiencies and maximize customer satisfaction through leadership.
• Control labour through manpower scheduling and leave monitoring.
• Participate in hiring junior staff and staff development.
• Involve in staff counselling and disciplinary actions when required.
• Manage and groom a team of supervisors and service staff for optimal manpower utilization.
• Handle all restaurant administrative duties.
• Performs other duties assigned by Area Manager.

Skills

Leadership

Communication

Interpersonal skills

Organizational skills

Job description

JOB RESPONSIBILITIES:

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Oversee the daily operations of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties
• Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

• Minimum of 6 years management experience in Food & Beverage industry
• Possess sound leadership qualities and ability to manage service staff
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Possess good organizational and management skills; able to lead and inspire staff