RESTAURANT MANAGER

RE&S Enterprises; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A Singaporean restaurant group is seeking a Restaurant Manager to oversee operations and ensure profitability. The successful candidate will lead a team, maintain high customer service standards, and manage all operational aspects. Strong leadership and communication skills are essential for this role. Interested candidates should email their resumes including salary history.

Qualifications

• Degree/Diploma in Hospitality or WSQ Certificate in relevant fields.
• Passion for customer service and ability to lead in a demanding environment.
• Excellent communication and organizational skills.

Responsibilities

• Oversee daily restaurant operations and manage employees.
• Communicate with the kitchen and ensure customer satisfaction.
• Manage budgets and stock levels effectively.

Skills

Customer service

Team leadership

Business acumen

Interpersonal skills

Education

Degree/Diploma in Hospitality

WSQ Certificate in F&B Operations

Job description

Overview

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees. He/she needs to be able to lead as well as work as part of a team. The job reports to the Vice-president, Area and is accountable for average sales of S$250k per month depending on the size of the restaurant.

Responsibilities

• Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc
• Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)
• Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts
• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• Maintain safety requirements at the restaurant
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Managing budgets
• Manage stock levels of food and other related utensils and cutleries
• Handle customers’ compliments and complaints promptly

Deliver and present manpower and sales reports

Suggest and recommend improvements to the running of the restaurant

Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

Assist in recruitment needs

Responsible for induction training and on the job training of new employees and also newly promoted staff

Appraise employees to reward and punish fairly

Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Qualifications

• Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management
• Passion for excellent customer service
• Able to lead a team in a fast paced and demanding environment
• Possess good business acumen, results driven and highly organised
• Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [e-mail])