RESTAURANT MANAGER

JAYTARRANI FOODS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is looking for a skilled Restaurant Manager to oversee daily operations, manage staff, and ensure customer satisfaction. The ideal candidate will have strong leadership abilities and experience in budgeting, inventory control, and health and safety compliance. This role involves supervising employees, managing finances, and maintaining high food quality standards.

Qualifications

• Proven experience as a restaurant manager or in other managerial roles.
• Strong financial skills and knowledge of budgeting.
• Excellent leadership and interpersonal skills.

Responsibilities

• Oversee daily operations to ensure smooth service.
• Manage inventory and maintain supplier relationships.
• Control costs and monitor income and expenses.
• Ensure compliance with all health and safety regulations.
• Monitor food quality and service delivery.
• Create work schedules for staff.
• Supervise employees and provide performance feedback.
• Manage payroll data and process timesheets.

Skills

Staff management

Budget management

Inventory control

Health and safety compliance

Quality control

Job description

A restaurant manager oversees daily operations, ensuring smooth service, staff performance, and customer satisfaction. Key responsibilities include managing staff schedules and training, handling inventory and budgets, maintaining food and safety standards, and resolving customer complaints. They also focus on profitability by monitoring sales and implementing strategies to improve performance.

• Daily operations: Oversee all front-of-house and back-of-house activities to ensure a smooth flow.
• Inventory and ordering: Manage stock levels, order supplies, and maintain relationships with suppliers.
• Budgeting and finance: Control costs, manage budgets, and monitor income and expenses.
• Health and safety: Ensure compliance with all health, safety, and hygiene regulations.
• Quality control: Monitor food quality and service delivery.
• Scheduling: Create work schedules that align with the restaurant's needs.
• Staff management: Supervise employees, appraise performance, and provide feedback or disciplinary action when needed.
• Payroll: Process timesheets and manage payroll data.