RESTAURANT MANAGER

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

RMR INTERNATIONAL PRIVATE LIMITED is seeking an experienced Restaurant Operations Manager to supervise daily restaurant operations, uphold hygiene and safety standards, and manage guest flow. You will lead the team, ensure top-tier customer service, and drive profitability through cost control and inventory oversight.

The role requires 3–5 years in F&B management, strong leadership and communication skills, and a solid understanding of food safety practices.

Qualifications

• Diploma/Degree in Hospitality, F&B Management, or relevant field.
• 3–5 years of experience in restaurant or F&B management.
• Strong leadership, communication, and customer service skills.
• Knowledge of food safety, hygiene standards, and operations.
• Ability to work in fast-paced environments and handle pressure.
• Good knowledge of inventory and cost control.

Responsibilities

• Oversee daily restaurant operations to ensure smooth functioning.
• Monitor food preparation, hygiene, cleanliness, and safety standards.
• Manage reservations, table arrangements, and guest flow.
• Ensure compliance with local health, safety, and licensing regulations.
• Ensure high-quality customer service and guest satisfaction.
• Handle customer complaints, feedback, and special requests professionally.
• Recruit, train, supervise, and schedule restaurant staff.
• Conduct staff briefings, performance reviews, and coaching.
• Ensure all staff follow service standards and SOPs.
• Monitor daily sales, cash handling, and POS operations.
• Manage budgets, cost control, food wastage, and profitability.
• Oversee purchasing, inventory checks, and stock control.
• Work with chefs on menu planning, promotions, and seasonal items.
• Ensure food quality, presentation, and portion consistency.
• Implement quality improvement initiatives.
• Support promotions, events, online marketing, and customer engagement.
• Monitor online reviews and maintain a positive brand image.
• Prepare daily/weekly operational and financial reports.
• Report issues, maintenance needs, and improvement plans to management.

Education

Diploma/Degree in Hospitality, F&B Management, or relevant field

Job description

Key Responsibilities

1. Operations Management

• Supervise daily restaurant operations to ensure smooth functioning.
• Monitor food preparation, hygiene, cleanliness, and safety standards.
• Manage reservations, table arrangements, and guest flow.
• Ensure compliance with local health, safety, and licensing regulations.

2. Customer Service

• Ensure high-quality customer service and guest satisfaction.
• Handle customer complaints, feedback, and special requests professionally.
• Maintain a welcoming and pleasant dining environment.

3. Staff Management

• Recruit, train, supervise, and schedule restaurant staff.
• Conduct staff briefings, performance reviews, and provide coaching.
• Ensure all staff follow service standards and SOPs.

4. Financial & Inventory Management

• Monitor daily sales, cash handling, and POS operations.
• Manage budgets, cost control, food wastage, and profitability.
• Oversee purchasing, inventory checks, and stock control.

5. Menu & Quality Control

• Work with chefs on menu planning, promotions, and seasonal items.
• Ensure food quality, presentation, and portion consistency.
• Implement quality improvement initiatives.

6. Marketing & Promotion

• Support promotions, events, online marketing, and customer engagement.
• Monitor online reviews and maintain a positive brand image.

7. Reporting

• Prepare daily/weekly operational and financial reports.
• Report issues, maintenance needs, and improvement plans to management.

Skills & Qualifications

• Diploma/Degree in Hospitality, F&B Management, or relevant field.
• 3–5 years of experience in restaurant or F&B management.
• Strong leadership, communication, and customer service skills.
• Knowledge of food safety, hygiene standards, and operations.
• Ability to work in fast-paced environments and handle pressure.
• Good knowledge of inventory and cost control.