Restaurant Manager

KEEFTHEBEEF PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore seeks a dynamic manager to oversee operations, financial management, and staff development. The role requires strong leadership skills to foster a cohesive team environment and ensure high customer satisfaction. The successful candidate will collaborate with the culinary team on menu development and marketing strategies while maintaining quality standards and compliance with health regulations.

Qualifications

• Strong leadership and team management skills.
• Experience in financial management and budgeting.
• Excellent customer service and problem-solving abilities.

Responsibilities

• Manage daily operations and staff in the restaurant.
• Develop and manage budgets to maximize profitability.
• Ensure high customer satisfaction and quality control.

Skills

Leadership

Financial Management

Customer Service

Problem-Solving

Job description

Leadership: Provide strong leadership and direction to the restaurant staff, fostering a positive and cohesive team environment.

Operations: Manage and supervise daily operations and events such as dining room management, inventory control, and equipment maintenance. Assume responsibility and collaborate closely with the kitchen team as required.

Financial Management: Develop and manage budgets, control costs, and maximize profitability while ensuring top-notch quality.

Customer Service: Ensure a high level of customer satisfaction through excellent service, addressing customer feedback, and resolving any issues promptly.

Menu and Marketing: Collaborate with our culinary team to create and update menus. Contribute to marketing strategies to attract and retain customers.

Recruitment:

Recruit individuals who not only have the right skills but also fit well with the team culture and values.

Ensure that new hires are integrated smoothly into the team.

Staff Training and Development: Coach, mentor, and provide ongoing training to enhance the skills and performance of our staff.

Vendor and Supplier Relations: Maintain strong relationships with suppliers to ensure the highest quality of ingredients and products at competitive prices.

Quality Control: Uphold our standards for food quality, presentation, and service.

Health and Safety: Ensure strict compliance with health and safety regulations, including food safety practices and staff training.

Problem-Solving: Handle unexpected issues and challenges that may arise within the restaurant.