Restaurant Manager

STEFAN&KO PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading restaurant company in Singapore is seeking a Restaurant Manager to oversee daily front-of-house operations. The ideal candidate has 2–4 years of experience in hospitality management and possesses strong leadership and communication skills. Responsibilities include ensuring excellent guest service, leading team training, and managing operational efficiency. A passion for food and hospitality, along with the ability to multitask in a fast-paced environment, is essential for this role.

Qualifications

• 2–4 years of experience in restaurant or hospitality management.
• Knowledge of upscale or grill-focused dining environments is an advantage.
• Flexible schedule (nights, weekends, holidays required).

Responsibilities

• Lead daily front-of-house operations for exceptional guest experiences.
• Recruit, train, schedule, and supervise FOH team members.
• Oversee daily opening and closing procedures.
• Work with ownership on budgeting and revenue goals.

Skills

Strong leadership

Excellent communication

Problem-solving

Multitasking

People skills

Organizational skills

Job description

The Restaurant Manager at

Bar-Roque Grill

is responsible for leading daily front-of-house (FOH) operations, ensuring outstanding guest experiences, overseeing staff performance, and supporting the overall success of the restaurant. This role requires strong leadership, excellent communication, and a passion for hospitality.

Guest Experience & Service

• Ensure all guests receive exceptional, warm, and consistent service.
• Handle guest inquiries, feedback, and complaints professionally.
• Maintain high service standards across lunch, dinner, and bar service.
• Manage reservations and table flow to maximize guest satisfaction and efficiency.

Team Leadership & Training

• Recruit, train, schedule, and supervise FOH team members (servers, bartenders, hosts).
• Lead pre-shift briefings and ongoing staff development.
• Foster a positive, professional, and collaborative work environment.
• Conduct performance evaluations and coaching conversations when needed.

Operations & Administration

• Oversee daily opening and closing procedures.
• Maintain cleanliness, safety, and organization of the dining room and bar.
• Monitor inventory of FOH supplies, including beverages and service equipment.
• Assist in planning and executing events, promotions, and holiday menus.

Financial & Business Management

• Work with ownership/GM on budgeting, cost control, and revenue goals.
• Manage labor costs through effective scheduling and staffing.
• Analyze sales trends and provide insights to improve performance.
• Ensure compliance with food safety, alcohol service laws, and company policies.

Qualifications

• 2–4 years of experience in restaurant or hospitality management (or strong supervisory experience).
• Knowledge of upscale or grill-focused dining environments is an advantage.
• Strong leadership, communication, and problem-solving abilities.
• Ability to multitask in a fast-paced, guest-centered environment.
• Understanding of POS systems, reservation platforms, and basic financial reporting.
• Flexible schedule (nights, weekends, holidays required).

Key Traits

• Warm, professional presence with excellent people skills.
• Detail-oriented and highly organized.
• Calm under pressure, solution-focused.
• Passionate about food, wine, and hospitality.
• Team-first mindset and commitment to service excellence.