Restaurant Manager

NORTHEAST GOURMET PTE. LTD.; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A local restaurant in Singapore is seeking a Restaurant Manager to oversee daily operations and manage staff. The role involves ensuring financial profitability, supervising service quality, and developing marketing strategies. The ideal candidate will have experience in operations management and be capable of handling complaints while promoting a hygienic environment. It offers a dynamic work atmosphere with responsibilities that include cross-department coordination and brand development.

Responsibilities

• Fully oversee daily restaurant operations.
• Responsible for recruiting, training, scheduling and evaluating employees.
• Approve financial reports, control costs and staffing budgets.
• Supervise service quality and handle customer complaints effectively.
• Develop and implement marketing strategies to enhance the restaurant’s brand image.
• Inspect equipment usage and enforce food safety measures.
• Maintain effective communication with related departments.
• Monitor restaurant cleanliness and hygiene.

Job description

Main Responsibilities of a Restaurant Manager

• Operations Management: Fully oversee daily restaurant operations, develop annual, quarterly, and monthly work plans, and ensure their execution.

• Staff Management: Responsible for recruiting, training, scheduling, and evaluating employees to improve team service quality.

• Financial and Cost Control: Approve financial reports, control costs and staffing budgets, and ensure profitability.

• Customer Service and Complaint Handling: Supervise service quality, personally engage in service, and handle customer complaints or unexpected incidents effectively.

• Marketing and Brand Development: Develop and implement marketing strategies, organize community events, and enhance the restaurant’s brand image.

• Equipment and Safety Management: Inspect equipment usage, enforce food safety, fire prevention, and theft-prevention measures.

• Cross-Department Coordination: Maintain effective communication with kitchen, finance, and logistics departments to ensure smooth operations.

• Environment and Hygiene Supervision: Monitor restaurant cleanliness and hygiene to maintain a comfortable dining environment.