Restaurant Manager

Concept AC Pte Ltd; Singapore; On-site; SGD 55,000 - 75,000; Full time

Job summary

Concept AC Pte Ltd is seeking a Restaurant Manager to oversee the daily operations of the restaurant, ensuring efficient service, high-quality food, and strong financial performance.

You will lead front- and back-of-house teams, manage inventory and costs, uphold health and safety standards, and deliver a welcoming guest experience through training and coaching.

Qualifications

• Strong leadership and people management skills.
• Hands-on approach to daily operations and problem solving.
• Excellent communication with staff and guests.
• Deep understanding of restaurant operations and service standards.

Responsibilities

• Oversee day-to-day restaurant operations to ensure smooth service flow.
• Ensure compliance with sanitation and safety regulations.
• Monitor and control inventory, food cost, and other expenses.
• Manage POS systems and daily cash handling procedures.
• Coordinate with suppliers and vendors for stock replenishment and maintenance needs.
• Hire, train, supervise, and evaluate front- and back-of-house staff.
• Create and manage staff schedules based on operational needs.
• Motivate and coach team members to deliver exceptional customer service.
• Handle staff discipline, conflicts, and performance reviews.
• Ensure excellent guest experience through quality food, timely service, and a welcoming environment.

Skills

Strong leader

Hands-on

Excellent communication

Restaurant operations expertise

Job description

About the role

Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure efficient and profitable business performance. This role involves managing staff, ensuring high-quality food and customer service standards, maintaining inventory, and enforcing health and safety regulations.

Key responsibilities

• Oversee day-to-day restaurant operations to ensure smooth service flow.

• Ensure compliance with sanitation and safety regulations.

• Monitor and control inventory, food cost, and other operational expenses.

• Manage POS systems and daily cash handling procedures.

• Coordinate with suppliers and vendors for stock replenishment and maintenance needs.

• Hire, train, supervise, and evaluate front- and back-of-house staff.

• Create and manage staff schedules based on operational needs.

• Motivate and coach team members to deliver exceptional customer service.

• Handle staff discipline, conflicts, and performance reviews.

• Ensure excellent guest experience through quality food, timely service, and a welcoming environment.

About you

• Strong leader with a hands-on approach.

• Excellent communication skills.

• Deep understanding of restaurant operations.