RESTAURANT MANAGER

Ebisu; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is looking for a passionate Operations Manager to oversee daily operations, enhance service quality, and manage staff performance. The role requires strong leadership, operational planning, and the ability to maintain profitability while ensuring compliance with company standards.

Qualifications

• Experience in restaurant management or similar environment is preferred.
• Strong leadership and training skills needed.
• Proficiency in inventory management and cost control.

Responsibilities

• Develop operational plans and supervise day-to-day activities.
• Train and develop staff while managing profitability.
• Ensure compliance with safety regulations and quality assurance.

Skills

Staff Training

Performance Monitoring

Inventory Management

Cash Management

Customer Service

Relationship Management

Job description

Position Purpose

- Develop day-to-day operations plan and objectives for the assigned area.

- Supervise and monitor the performance and compliance of the operation team in daily operations.

- Manage restaurant profitability by optimizing costs and controls.

- Train and develop Assistant Managers, Kitchen, and Service Staff.

- Plan, review, and execute inventory management and control, including making purchases and managing stocks based on sales volume.

- Oversee cash management activities, including validation of accuracy through checks on cash float, change, documentation, and collections.

- Manage staff scheduling and deployment to maximize efficiency.

- Implement training systems for all staff and Management Trainees.

- Review service processes and collaborate with Kitchen Operations to enhance service quality.

- Coordinate with Kitchen Operations to plan manpower requirements per shift and arrange backups as necessary.

- Prepare long-term plans including scheduling and hiring based on demand forecasts, holiday planning, employee movements, and attrition, advising VPA/VPO on manpower projections.

- Execute marketing efforts based on concept-specific plans.

- Support recruitment efforts for restaurant staff.

- Enforce standards, manage operating costs, and oversee profitability.

- Build strong relationships with landlords, suppliers, and authorities.

- Monitor restaurant quality, service, cleanliness, and value.

- Ensure compliance with SOPs, safety regulations, policies, and guidelines.

- Manage quality assurance activities according to standards and procedures.

- Investigate customer complaints and determine corrective actions for unsafe or non-compliant conditions.

- Lead and support the team through guidance, motivation, and training.

- Conduct team management activities including appraisals, disciplinary issues, and communication sessions.

- Engage in team conversations for performance reviews and personal development plans.