restaurant manager

ATMOSPHERE BISTRO PTE. LTD.; Singapore; On-site; SGD 50,000 - 80,000; Full time

Job summary

A leading restaurant in Singapore is seeking a Restaurant Sales Manager to oversee profitability and day-to-day operations. Responsibilities include managing staff performance, ensuring quality control, compliance with regulations, and optimizing customer experience. The ideal candidate has strong leadership skills, experience in the restaurant industry, and a focus on enhancing service quality. This position offers significant opportunities for innovation and staff development.

Qualifications

• Experience in a restaurant management role.
• Strong interpersonal skills to foster employee and customer relationships.
• Ability to analyze performance and optimize service quality.

Responsibilities

• Oversee restaurant profitability and operations.
• Administer purchasing and receiving procedures.
• Manage inventory and staff training.
• Ensure compliance with health and safety standards.
• Contribute to service innovation and manage guest service.

Skills

Customer service

Staff training

Inventory management

Quality control

Crisis management

Compliance with health regulations

Job description

Job Description & Requirements

The Restaurant Sales Manager is responsible for the profitability of the outlet. He/She performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance and back office support. He/She manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/She oversees the recruitment, training and motivation of staff. He/She maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.