Restaurant Manager

JOBSTATION SERVICES PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

JOBSTATION SERVICES PTE. LTD.

in Singapore is seeking an experienced Restaurant Operations Manager to oversee daily operations, lead a Japanese-focused team, and ensure exceptional service, quality, and cleanliness in line with brand standards. You will manage staff scheduling, training, cost control, inventory, and promotions, while coordinating closely with kitchen staff to maintain consistent food quality and timely service.

Qualifications

• Minimum Degree in Hospitality, F&B Management, Business Management, or equivalent qualification.

Responsibilities

• Oversee and manage daily restaurant operations to ensure smooth and efficient service.
• Lead, supervise, train, and motivate restaurant staff to achieve operational excellence.
• Ensure high standards of customer service, food quality, presentation, and cleanliness.
• Manage staff scheduling, manpower planning, attendance, and work assignments.
• Handle customer enquiries, feedback, and complaints professionally and promptly.
• Monitor restaurant sales performance and implement strategies to achieve revenue targets.
• Manage inventory, stock ordering, supplier coordination, and cost control.
• Monitor food costs, labour costs, wastage, and other operational expenses to improve profitability.
• Ensure compliance with food hygiene, health and safety regulations, and company policies.
• Coordinate closely with kitchen staff to maintain consistent Japanese food quality and timely service.
• Oversee daily cash handling, POS transactions, sales reporting, and administrative duties.
• Conduct regular staff training and performance evaluations.
• Maintain restaurant equipment, facilities, and overall dining environment.
• Plan and implement promotional activities to attract customers and increase sales.
• Resolve operational issues efficiently and ensure continuous improvement in restaurant performance.
• Perform other duties assigned by management.

Skills

Leadership

Communication

Interpersonal skills

Cost control

Inventory management

Staff training

Problem solving

Team management

Customer service

Education

Bachelor degree in Hospitality / F&B / Business

Job description

Key Responsibilities

• Oversee and manage daily restaurant operations to ensure smooth and efficient service.

• Lead, supervise, train, and motivate restaurant staff to achieve operational excellence.

• Ensure high standards of customer service, food quality, presentation, and cleanliness.

• Manage staff scheduling, manpower planning, attendance, and work assignments.

• Handle customer enquiries, feedback, and complaints professionally and promptly.

• Monitor restaurant sales performance and implement strategies to achieve revenue targets.

• Manage inventory, stock ordering, supplier coordination, and cost control.

• Monitor food costs, labour costs, wastage, and other operational expenses to improve profitability.

• Ensure compliance with food hygiene, health and safety regulations, and company policies.

• Coordinate closely with kitchen staff to maintain consistent Japanese food quality and timely service.

• Oversee daily cash handling, POS transactions, sales reporting, and administrative duties.

• Conduct regular staff training and performance evaluations.

• Maintain restaurant equipment, facilities, and overall dining environment.

• Plan and implement promotional activities to attract customers and increase sales.

• Resolve operational issues efficiently and ensure continuous improvement in restaurant performance.

• Perform other duties assigned by management.

Job Requirements

• Minimum Degree in Hospitality, F&B Management, Business Management, or equivalent qualification is preferred.

• At least 3 years of relevant experience in restaurant operations, preferably in Japanese cuisine.

• Prior experience in a supervisory or restaurant management position is preferred.

• Good understanding of Japanese restaurant service standards, food presentation, and dining etiquette.

• Strong leadership, communication, and interpersonal skills.

• Good knowledge of restaurant operations, inventory management, and cost control.

• Customer-oriented with strong problem-solving and decision-making abilities.

• Able to lead a team and work effectively in a fast-paced environment.

• Responsible, organised, and able to work independently.

• Willing to work rotating shifts, weekends, and public holidays.