RESTAURANT MANAGER

Martino Agency; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

Martino Agency is seeking a Restaurant Manager to oversee daily operations and ensure guests receive exceptional service and quality food. You will manage staff, budgets, inventory, and marketing efforts to drive profitability.

The role requires leadership, strong communication, and hands-on experience with budgeting and operations management in a restaurant setting. This is a full-time, on-site position based in Singapore.

Qualifications

• Experience in supervising restaurant staff and delivering quality service.
• Ability to manage budgets, expenses, payroll, and inventory.
• Strong leadership and training skills to coach staff and maintain standards.

Responsibilities

• Supervising shifts and ensuring smooth daily operations.
• Training new and current employees on customer service and food safety.
• Maximizing customer satisfaction and addressing complaints professionally.
• Creating staff schedules and tracking work hours and payroll data.
• Appraising staff performance and providing feedback.
• Interviewing and recruiting staff who fit the culture and vision.
• Managing front- and back-of-house operations, ordering supplies and inventory.
• Creating weekly, monthly, and annual revenue/expense reports.

Skills

Restaurant management

Staff leadership

Customer service

Budgeting and bookkeeping

Operations management

Tools

Excel

POS system

Job description

As a restaurant manager, you will be responsible for overseeing the daily operations of our restaurant, ensuring that our guests receive exceptional service and quality food. You will also manage the staff, budget, inventory, and marketing of the restaurant.

Responsibilities:

• Supervising shiftsand ensuring that the restaurant runs smoothly and efficiently.
• Training new and current employeeson proper customer service practices, food safety standards, and company policies.
• Maximizing customer satisfactionand responding to customer complaints in a professional and courteous manner.
• Creating schedulesfor restaurant staff and tracking their work hours and payroll data.
• Appraising staff performanceand providing feedback to improve productivity and quality.
• Interviewing and recruiting new employeeswho fit the restaurant’s culture and vision.
• Managing daily front- and back-of-house restaurant operations, such as ordering supplies, maintaining inventory, overseeing food preparation, and ensuring compliance with sanitation and safety regulations.
• Creating reportson weekly, monthly, and annual revenues and expenses, and analyzing them to identify areas for improvement.
• Controlling operational costsand finding ways to reduce waste and increase profitability.
• Reviewing product qualityand researching new vendors or suppliers to ensure the best value and quality for the restaurant.

Qualifications:

• Experience working in the restaurant industry, preferably in a supervisory or managerial role
• Excellent interpersonal skills, with the ability to communicate effectively with customers, staff, suppliers, and owners
• Bookkeeping knowledge, with the ability to manage budgets, expenses, payroll, and inventory. You should also be able to create and analyze financial and operational reports
• Leadership qualities, with the ability to motivate, train, and coach your staff. You should also be able to set goals, delegate tasks, and evaluate performance