RESTAURANT MANAGER

KABE NO ANA PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A premier restaurant in Singapore is seeking a Restaurant Manager to oversee operations and ensure profitability. Responsibilities include managing staff, ensuring compliance with safety regulations, and delivering exceptional customer service. The ideal candidate will have a background in hospitality and a passion for leading teams in a fast-paced environment.

Qualifications

• Degree/Diploma in Hospitality or WSQ Certificate in F&B Operations required.
• Strong passion for customer service and team leadership.
• Excellent interpersonal and communication skills essential.

Responsibilities

• Oversee daily restaurant operations and manage employees.
• Communicate KPIs and ensure compliance with health and safety legislation.
• Handle customer complaints and manage budgets effectively.

Skills

Leadership

Customer Service

Communication

Business Acumen

Organizational Skills

Education

Degree/Diploma in Hospitality related studies or 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 cutlery
• Handle customers’ compliments and complaints promptly
• Deliver and present manpower and sales reports
• Suggest and implement improvements to the running of the restaurant
• Administer and process daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately
• Be aware of the current business environment and bring in ideas to increase sales, decrease spending, upsell orders and maximise guests spending where possible
• Communicate effectively with other departments, colleagues, suppliers and contractors to ensure clear information and coordinated follow-up actions
• Assist in recruitment needs
• Responsible for induction training and on-the-job training of new employees and newly promoted staff
• Appraise employees to reward and punish fairly
• Understand the need for training and development of employees and take a proactive approach to training, including mandatory training like Basic Food Hygiene and Safety

Qualifications

• Preferably with Degree/Diploma in Hospitality related studies or 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])