Restaurant Manager

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; Presencial; SGD 50.000 - 73.000; Tempo integral

Resumo da vaga

RMR International Private Limited is seeking an experienced Restaurant Operations Manager in Singapore to supervise daily restaurant activities, ensure hygiene and safety, manage reservations and guest flow, and uphold service standards.

You will lead staff, control costs, work with chefs on menus, monitor inventory, and drive promotions and customer engagement while reporting on operations and finances.

Qualificações

• 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.

Responsabilidades

• 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.
• 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.
• 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.
• 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.
• Menu & Quality Control: Work with chefs on menu planning, promotions, and seasonal items.
• Ensure food quality, presentation, and portion consistency.
• Implement quality improvement initiatives.
• Marketing & Promotion: Support promotions, events, online marketing, and customer engagement.
• Monitor online reviews and maintain a positive brand image.
• Reporting: Prepare daily/weekly operational and financial reports.
• Report issues, maintenance needs, and improvement plans to management.

Conhecimentos

Leadership

Customer service

Communication

Staff management

Formação

Diploma/Degree in Hospitality or F&B Management

Descrição da vaga

Key Responsibilities

• 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.
• 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.
• 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.
• 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.
• Menu & Quality Control: Work with chefs on menu planning, promotions, and seasonal items.
  Ensure food quality, presentation, and portion consistency.
  Implement quality improvement initiatives.
• Marketing & Promotion: Support promotions, events, online marketing, and customer engagement.
  Monitor online reviews and maintain a positive brand image.
• 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.