RESTAURANT MANAGER

ASK CONNECTIONS PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A hospitality management company in Singapore is seeking an Operations Manager to oversee daily restaurant operations. The successful candidate will ensure high-quality customer service, manage staff recruitment and training, and monitor financial performance. Responsibilities also include ensuring compliance with health regulations and working with chefs on menu planning and quality control. This role is essential for maintaining operational excellence and a pleasant dining experience.

Responsibilities

• Supervise daily restaurant operations to ensure smooth functioning.
• Ensure high-quality customer service and guest satisfaction.
• Recruit, train, and supervise restaurant staff.
• Monitor daily sales and manage budgets.
• Work with chefs on menu planning and quality control.
• Support marketing and promotions.

Skills

Operations Management

Customer Service

Staff Management

Financial Management

Menu & Quality Control

Marketing & Promotion

Job description

Roles & Responsibilities

1. Operations Management

• Supervise daily restaurant operations to ensure smooth functioning.
• Monitor food preparation, hygiene, cleanliness, and safety standards.
• Manage reservations, table arrangements, and guest flow.
• Ensure compliance with local health, safety, and licensing regulations.

2. Customer Service

• Ensure high-quality customer service and guest satisfaction.
• Handle customer complaints, feedback, and special requests professionally.
• Maintain a welcoming and pleasant dining environment.

3. Staff Management

• Recruit, train, supervise, and schedule restaurant staff.
• Conduct staff briefings, performance reviews, and provide coaching.
• Ensure all staff follow service standards and SOPs.

4. Financial & Inventory Management

• Monitor daily sales, cash handling, and POS operations.
• Manage budgets, cost control, food wastage, and profitability.
• Oversee purchasing, inventory checks, and stock control.

5. Menu & Quality Control

• Work with chefs on menu planning, promotions, and seasonal items.
• Ensure food quality, presentation, and portion consistency.
• Implement quality improvement initiatives.

6. Marketing & Promotion

• Support promotions, events, online marketing, and customer engagement.
• Monitor online reviews and maintain a positive brand image.