restaurant manager

SIMYEE HOLDINGS PTE LTD; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A prominent restaurant management firm in Singapore is seeking a Restaurant Sales Manager to oversee the profitability and day-to-day operations of the outlet. You will manage customer service, staff training, and quality control, ensuring compliance with health and safety regulations. The ideal candidate will have strong leadership and analytical skills, alongside a commitment to optimizing the guest experience. This role offers the chance to significantly impact the establishment's success and operational excellence.

Qualifications

• Experience in restaurant management is preferred.
• Strong understanding of customer service principles.
• Ability to lead and motivate a team effectively.

Responsibilities

• Oversee profitability of the restaurant outlet.
• Manage daily operations and customer service.
• Implement staff recruitment, training, and motivation.

Skills

Customer service skills

Leadership

Analytical skills

Communication skills

Problem-solving

Job description

Job Description & Requirements

The Restaurant Sales Manager is responsible for the profitability of the outlet. He/She performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance and back office support. He/She manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/She oversees the recruitment, training and motivation of staff. He/She maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.