RESTAURANT MANAGER

KATHIR INTERNATIONAL & TRADING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A restaurant management company in Singapore is seeking a Restaurant Manager to oversee daily operations, manage staff, and ensure exceptional customer service. Responsibilities include financial management, inventory oversight, and compliance with health and safety regulations. The ideal candidate will have a strong background in restaurant operations and excellent problem-solving skills. This role offers the opportunity to lead a dynamic team and create a welcoming dining experience.

Responsibilities

• Oversee daily restaurant operations ensuring smooth workflow and high service standards.
• Recruit, train, schedule, and supervise restaurant staff.
• Ensure excellent customer service and address customer inquiries.
• Monitor inventory levels and manage vendor relationships.
• Prepare budgets and monitor expenses for profitability.
• Maintain high standards for food quality and hygiene.
• Ensure compliance with health and safety regulations.
• Develop and implement marketing strategies to attract customers.
• Collaborate with chefs on menu planning and updates.
• Collect and analyze customer feedback for service improvement.
• Address operational challenges and staff conflicts promptly.
• Prepare reports on sales and staff performance regularly.

Job description

Job Responsibilities of a Restaurant Manager

• Operations Management:
  Oversee daily restaurant operations, ensuring smooth workflow, high service standards, and compliance with company policies.
• Staff Management:
  Recruit, train, schedule, supervise, and motivate restaurant staff (servers, cooks, cleaners, etc.). Conduct performance evaluations and provide feedback.
• Customer Service:
  Ensure excellent customer service by addressing customer inquiries, resolving complaints, and maintaining a welcoming atmosphere.
• Inventory and Supply Management:
  Monitor inventory levels, order food and supplies, manage vendor relationships, and ensure proper storage and stock rotation.
• Financial Management:
  Prepare budgets, monitor expenses, manage cash flow, and analyze sales reports to ensure profitability. Handle daily cash reconciliation and banking.
• Quality Control:
  Maintain high standards for food quality, presentation, and hygiene. Conduct regular checks on food preparation, storage, and service areas.
• Health and Safety Compliance:
  Ensure the restaurant complies with health, safety, and sanitation regulations. Train staff on proper safety and hygiene practices.
• Marketing and Promotion:
  Develop and implement marketing strategies, promotions, and events to attract and retain customers.
• Menu Planning:
  Collaborate with chefs and kitchen staff to plan and update menus, considering customer preferences and seasonal ingredients.
• Customer Feedback:
  Collect and analyze customer feedback to improve service quality and address areas for improvement.
• Problem Solving:
  Address operational challenges, staff conflicts, or customer complaints promptly and professionally.
• Reporting:
  Prepare and present regular reports on sales, expenses, staff performance, and other key metrics to senior management.