Restaurant Manager

SHABESTAN PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

SHABESTAN PTE. LTD. seeks an experienced restaurant operations manager to oversee daily activities, lead a team, and ensure top-notch customer service in Singapore.

You will coordinate with kitchen and service teams, manage schedules, monitor costs, and drive improvements in quality and efficiency. A strong focus on safety, cleanliness, and SOP adherence is essential.

Qualifications

• Strong leadership and people skills to manage a team.
• Excellent communication and customer service instincts.
• Knowledge of POS systems and basic inventory tools.
• Budgeting and financial management skills.
• Inventory and cost control abilities.
• Time management and organizational skills.
• Knowledge of food safety and hygiene standards.
• Sales and marketing awareness.

Responsibilities

• Manage the daily operations of the restaurant.
• Supervise, train, and motivate restaurant staff.
• Prepare staff work schedules and shifts.
• Ensure excellent customer service and handle customer complaints professionally.
• Monitor food quality, presentation, and service standards.
• Maintain food safety, hygiene, and health regulations.
• Manage inventory, ordering, receiving, and stock control.
• Monitor restaurant sales, expenses, cash handling, and daily financial reports.
• Control food and labor costs and reduce unnecessary wastage.
• Coordinate with kitchen and service teams to ensure smooth operations.
• Check cleanliness and maintenance of the dining area, kitchen, and facilities.
• Manage reservations, special events, and large group bookings.
• Ensure compliance with company policies and SOPs.
• Conduct staff meetings and provide performance feedback.
• Assist with recruitment and onboarding of new employees.
• Maintain good relationships with suppliers and coordinate deliveries.
• Monitor customer feedback and implement improvements.
• Prepare daily, weekly, and monthly operational reports.
• Ensure the restaurant meets sales and business targets.
• Handle emergencies and resolve operational issues quickly.
• Promote a positive, professional, and team-oriented work environment.

Skills

Leadership

Customer service

Staff scheduling

POS systems

Budgeting

Inventory control

Problem solving

Time management

Food safety

Sales awareness

Team communication

Tools

POS systems

Staff scheduling tools

Job description

Job Duties

• Manage the daily operations of the restaurant.
• Supervise, train, and motivate restaurant staff.
• Prepare staff work schedules and shifts.
• Ensure excellent customer service and handle customer complaints professionally.
• Monitor food quality, presentation, and service standards.
• Maintain food safety, hygiene, and health regulations.
• Manage inventory, ordering, receiving, and stock control.
• Monitor restaurant sales, expenses, cash handling, and daily financial reports.
• Control food and labor costs and reduce unnecessary wastage.
• Coordinate with kitchen and service teams to ensure smooth operations.
• Check cleanliness and maintenance of the dining area ,kitchen, and facilities.
• Manage reservations, special events, and large group bookings.
• Ensure compliance with company policies and standard operating procedures (SOPs).
• Conduct staff meetings and provide performance feedback.
• Assist with recruitment and onboarding of new employees.
• Maintain good relationships with suppliers and coordinate deliveries.
• Monitor customer feedback and implement improvements.
• Prepare daily, weekly, and monthly operational reports.
• Ensure the restaurant meets sales and business targets.
• Handle emergencies and resolve operational issues quickly.
• Promote a positive, professional, and team-oriented work environment.

REQUIREMENTS

• Strong leadership and people skills with the ability to manage a team
• Excellent communication andcustomer service instincts
• Strong grasp of POSsystems , basic inventory, and staff scheduling tools
• Budgeting and financialmanagement
• Inventory and cost control
• Problem-solving anddecision-making
• Time management andorganizational skills
• Knowledge of food safety and hygiene standards
• Sales and marketing awareness