Restaurant manager

SHIN MINORI JAPANESE RESTAURANT PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A well-regarded Japanese restaurant in Singapore is seeking a Restaurant Manager to lead and manage all aspects of restaurant operations. The ideal candidate will have extensive experience in the F&B industry, especially in a managerial role, and a passion for operational excellence. Responsibilities include staffing, customer service, and financial accountability. The position demands strong leadership and hands-on involvement during peak periods, ensuring consistent service quality and performance across the restaurant.

Qualifications

• Minimum 10-12 years of experience in full-service F&B operations, with at least 5 years in a managerial role.
• Strong command of manpower planning and inventory control.
• High stress tolerance and ability to work extended hours.

Responsibilities

• Take full ownership of daily restaurant operations including manpower deployment.
• Lead by example and resolve operational bottlenecks during peak service.
• Implement cost control measures and maintain hygiene standards.

Skills

Leadership

Conflict management

Operational systems

Attention to detail

Decision-making

Job description

Company Overview / Employee Value Proposition

Shin Minori Japanese Restaurant is a restaurant offering quality Japanese food at affordable prices. Shin Minori Japanese Restaurant sources the freshest food from a wide range of suppliers to recreate the flavors of Japan. Diners can choose from an extensive ala-carte Japanese buffet menu, experiencing 5 star treatments at a very affordable price.

Job Summary

The Restaurant Manager is a senior operational leadership role accountable for full-spectrum restaurant performance. This position requires hands-on leadership, strong commercial acumen, and the ability to consistently deliver operational excellence under pressure in a fast-paced Japanese dining environment.

This role is not administrative or supervisory in nature. It demands active floor presence, decisive leadership, and measurable results across service standards, cost controls, staff discipline, and customer satisfaction.

Key Responsibilities

• Take full ownership of daily restaurant operations, including front-of-house, back-of-house coordination, manpower deployment, and service execution

• Enforce strict service standards, SOP compliance, and discipline across all shifts, including peak hours, weekends, and public holidays

• Lead by example on the floor during high-volume service periods, resolving operational bottlenecks and customer issues in real time

• Maintain uncompromising standards in food quality, hygiene, sanitation, and workplace safety in line with regulatory requirements

• Implement cost control measures across inventory, wastage, manpower efficiency, and procurement, with accountability for P&L-related outcomes

• Conduct regular vendor evaluation, sourcing, and negotiation to ensure consistent supply quality and cost competitiveness

• Prepare accurate daily, weekly, and monthly operational, manpower, and inventory reports for senior management review

• Recruit, train, assess, and develop staff to meet clearly defined performance benchmarks; underperformance must be addressed decisively

• Drive a results-oriented culture focused on accountability, consistency, and continuous improvement

• Proactively identify operational gaps and implement corrective actions without reliance on senior management intervention

Performance Expectations

• Demonstrated ability to manage high customer volumes without service degradation

• Proven track record in enforcing standards and managing difficult staff or customer situations professionally

• Ability to work extended hours when operationally required, including split shifts and peak periods

• Strong resilience under pressure and willingness to be hands-on rather than delegative

• Clear understanding that this is a performance-driven role with measurable expectations

Required Experience & Competencies

• Minimum 10 -12 years of relevant experience in full-service F&B operations, with at least 5 years in a managerial or leadership capacity

• Prior experience in Japanese cuisine or Japanese restaurant operations is strongly preferred

• Strong command of operational systems, manpower planning, inventory control, and service workflow design

• Excellent leadership, conflict management, and decision-making skills

• High level of discipline, accountability, and attention to detail

• Comfortable working in a structured, high-expectation environment with minimal supervision

Personal Attributes

• Results-oriented and operationally grounded

• Mature, firm, and fair leadership style

• High stress tolerance and strong work ethic

• Willingness to be evaluated based on outcomes, not effort