Restaurant Manager

KUISINE KONCEPTS PTE. LTD.; Singapore; Sur place; SGD 67 000 - 112 000; Plein temps

Résumé du poste

KUISINE KONCEPTS PTE. LTD. in Singapore seeks a Restaurant Manager to oversee day-to-day operations, ensuring smooth service, guest satisfaction, and compliance with standards.

You will lead front-of-house and operational teams, drive sales, profitability, and maintain food safety and team development in a fast-paced environment.

Qualifications

• Previous restaurant/hospitality operations experience.
• Experience in supervisory or managerial position is preferred.
• Strong leadership and team-management skills.
• Good communication and interpersonal skills.
• Strong customer-service orientation.
• Ability to work effectively in a fast-paced restaurant environment.
• Good organisational and problem-solving skills.
• Ability to manage staff, customers, and operational matters professionally.
• Willingness to work shifts, weekends, and public holidays where required.
• Knowledge of food safety, hygiene, and restaurant operational procedures is an advantage.

Responsabilités

• Oversee the daily operations of the restaurant, including opening and closing procedures.
• Manage and supervise front-of-house and service staff to ensure smooth and efficient operations.
• Plan staff schedules, allocate duties, and ensure adequate manpower during operating hours.
• Train, coach, and develop employees on service standards, product knowledge, workplace procedures, and customer service.
• Monitor staff performance, attendance, punctuality, grooming, and overall work discipline.
• Ensure consistently high standards of food quality, service, cleanliness, and presentation.
• Handle customer enquiries, feedback, complaints, and service recovery professionally.
• Maintain a welcoming and positive dining environment for customers.
• Monitor daily sales, cash handling, payments, and end-of-day reconciliation procedures.
• Assist in controlling operating costs, labour costs, wastage, and inventory.
• Monitor stock levels and coordinate with the kitchen and relevant personnel for ordering and replenishment.
• Conduct regular checks on restaurant equipment, facilities, cleanliness, and maintenance.
• Ensure compliance with food safety, workplace safety, hygiene, licensing, and company requirements.
• Maintain proper records relating to sales, inventory, staff attendance, incidents, and operational matters.
• Work closely with the kitchen team to coordinate food preparation and service during busy periods.
• Assist with promotional activities, events, and initiatives to increase sales and customer engagement.
• Monitor customer traffic and operational performance and recommend improvements where necessary.
• Resolve operational issues promptly and escape significant matters to management when required.
• Implement and maintain company policies, procedures, and service standards.
• Assist senior management with business planning, budgeting, recruitment, staff development, and operational improvements.
• Perform other duties and responsibilities as assigned by the Company.

Description du poste

Job Summary

The Restaurant Manager is responsible for the overall day-to-day operations of the restaurant, ensuring smooth service, excellent guest experience, effective staffmanagement, and compliance with company standards and regulatory requirements. The Restaurant Manager will lead the front-of-house and operational teams while supporting the achievement of sales, profitability, and customer satisfaction targets.

Key Responsibilities

• Oversee the daily operations of the restaurant, including opening andclosing procedures.
• Manage and supervise front-of-house and service staff to ensure smoothand efficient operations.
• Plan staff schedules, allocate duties, and ensure adequate manpower duringoperating hours.
• Train, coach, and develop employees on service standards, product knowledge, workplace procedures, and customer service.
• Monitor staff performance, attendance, punctuality, grooming, and overallwork discipline.
• Ensure consistently high standards of food quality, service, cleanliness, and presentation.
• Handle customer enquiries, feedback, complaints, and service recovery professionally.
• Maintain a welcoming and positive dining environment for customers.
• Monitor daily sales, cash handling, payments, and end-of-dayreconciliation procedures.
• Assist in controlling operating costs, labour costs, wastage, and inventory.
• Monitor stock levels and coordinate with the kitchen and relevant personnel for ordering and replenishment.
• Conduct regular checks on restaurant equipment, facilities, cleanliness, and maintenance.
• Ensure compliance with food safety, workplace safety, hygiene, licensing, and company requirements.
• Maintain proper records relating to sales, inventory, staff attendance, incidents, and operational matters.
• Work closely with the kitchen team to coordinate food preparation and service during busy periods.
• Assist with promotional activities, events, and initiatives to increase sales and customer engagement.
• Monitor customer traffic and operational performance and recommend improvements where necessary.
• Resolve operational issues promptly and escape significant matters to managementwhen required.
• Implement and maintain company policies, procedures, and service standards.
• Assist senior management with business planning, budgeting, recruitment, staff development, and operational improvements.
• Perform other duties and responsibilities as assigned by the Company.

Requirements

• Previous experience in restaurant, hospitality, or food and beverage operations.
• Experience in a supervisory or managerial position is preferred.
• Strong leadership and team-management skills.
• Good communication and interpersonal skills.
• Strong customer-service orientation.
• Ability to work effectively in a fast-paced restaurant environment.
• Good organisational and problem-solving skills.
• Ability to manage staff, customers, and operational matters professionally.
• Willingness to work shifts, weekends, and public holidays where required.
• Knowledge of food safety, hygiene, and restaurant operational procedures is an advantage.

Key Performance Areas

• Smooth and efficient daily restaurant operations.
• High standards of customer service and satisfaction.
• Effective staff performance and manpower management.
• Compliance with food safety, hygiene, and workplace requirements.
• Accurate cash handling and operational reporting.
• Effective control of inventory, wastage, and operating costs.
• Achievement of sales and business performance objectives.