Restaurant Manager

6ix 6ix restaurant and bar pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

6ix 6ix restaurant and bar pte. ltd. in Singapore is seeking an experienced Restaurant Manager to lead daily operations, deliver outstanding service, and safeguard brand standards across front and back of house, while building a high-performing team culture.

You will optimize staff performance, manage costs, ensure safety compliance, oversee inventory and vendor relations, train staff, and drive events and promotions to boost guest satisfaction and business growth.

Qualifications

• Proven work experience as a Restaurant Manager or similar leadership role.
• Strong customer service management background.
• Extensive F&B knowledge and ability to recall ingredients and dishes.
• Familiarity with restaurant management software.
• Strong leadership, motivation, and people management skills.
• Acute financial management skills.

Responsibilities

• Coordinate daily Front of the House and Back of the House operations for smooth service.
• Deliver superior customer service to maximize satisfaction and loyalty.
• Respond to customer complaints and resolve issues promptly.
• Oversee vendor management to maintain high product standards.
• Organize and supervise staff shifts to optimize coverage.
• Appraise staff performance and provide constructive feedback.
• Manage inventory and forecast future needs for goods and supplies.
• Ensure compliance with sanitation and safety regulations.
• Promote the brand and coordinate events to increase visibility.
• Train new and current employees on proper service practices.
• Create financial reports to inform management decisions.

Skills

Restaurant operations

Customer service leadership

F&B knowledge

People management

Financial management

Leadership

Education

Diploma in Business Administration or Hospitality

Tools

Restaurant management software

Job description

Job Summary

Lead and coordinate daily restaurant operations to deliverexceptional customer service, optimize staff performance, control costs, andpromote the brand. Drive compliance with safety standards and implementpolicies to ensure efficient, sustainable restaurant management.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Appraise staff performance and provide constructive feedback to enhance team effectiveness
• Estimate future needs for goods, kitchen utensils, and cleaning products to maintain inventory levels
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Create detailed financial reports on weekly, monthly, and annual revenues and expenses to inform management decisions
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

Preferred competencies and qualifications

• Diploma in Business Administration, Hospitality Management, or Culinary Schooling (not essential but advantageous)