Restaurant Manager

CHAO YUAN PTE. LTD.; Singapore; On-site; SGD 47,000 - 71,000; Full time

Job summary

CHAO YUAN PTE. LTD. in Singapore is seeking a Restaurant Manager to oversee daily front-to-back operations on the floor, ensuring service standards, staff discipline, and achievement of financial targets.

The role requires 3–5 years in a fast-paced F&B environment with a supervisory background, functional Mandarin, and proficiency in POS systems and basic Excel for cost tracking. The position is on site, with strong emphasis on hands-on leadership.

Qualifications

• 3–5 years in a fast-paced F&B environment, with supervisory experience.
• Functional Mandarin for reporting and guest interaction.
• Proficient with POS systems and basic cost tracking in Excel.

Responsibilities

• Lead floor operations and supervise service to maintain standards.
• Create weekly rosters, manage attendance and discipline.
• Oversee inventory, place orders and verify deliveries.
• Manage cash handling, POS openings/closings and daily deposits.
• Submit daily shift reports with sales, covers and issues.

Skills

Mandarin (functional)

POS systems

Staff supervision

Microsoft Excel

Tools

POS systems

Microsoft Excel

Job description

Job Description

The Restaurant Manager is responsible for the daily front-to-back operations of the outlet. This is a hands-on role requiring a presence on the floor to ensure service standards, staff discipline, and financial targets are met.

1. Operational Duties

• Floor Supervision: Lead the briefing before every shift. Direct the seating of guests and manage the queue during peak hours.

• Staff Management: Create weekly duty rosters. Track attendance, manage leave requests, and ensure all staff follow grooming and discipline standards.

• Inventory Control: Conduct weekly stock takes for beverages, dry goods, and consumables. Place orders with suppliers and check deliveries for weight and quality accuracy.

• Cash Handling: Oversee the opening and closing of the POS. Verify all voided bills, manage the petty cash float, and prepare the daily bank deposit.

• Reporting: Submit a daily shift report detailing total sales, covers, any customer complaints, and equipment issues.

2. Practical Ad Hoc Duties

• Manpower Gaps: Physically step into any role (Server, Host, or Bar) if a staff member is on medical leave or if there is an unexpected surge in business.

• On-Site Troubleshooting: Perform basic fixes for common issues like POS printer jams, Wi-Fi connectivity problems, or air-con leaks before calling external contractors.

• Errand Running: Sourcing emergency supplies (e.g., lemons, ice, or cleaning chemicals) from nearby vendors if stocks run out mid-service.

• Event Coordination: Oversee the setup and teardown for private bookings, including moving furniture and coordinating special dietary requirements with the kitchen.

• Complaint Resolution: Handle difficult customers on the spot to prevent negative online reviews.

3. Requirements & Skills

• Experience: Minimum 3-5 years in a fast-paced F&B environment, with at least 2 years in a supervisory role.

• Language: Functional Mandarin (for reporting and guest interaction) and ability to communicate clearly with kitchen staff.

• Technical: Competent in using POS systems and basic Microsoft Excel for simple cost tracking.

• Resilience: Ability to work on your feet for 10+ hours and handle the physical demands of a busy floor.

Key Performance Indicators (KPIs)

• Cost Control: Keeping monthly labor and food/beverage costs within the assigned budget.

• Service Speed: Maintaining target "turnaround times" for tables during peak periods.

• Staff Retention: Minimizing staff turnover through fair scheduling and clear communication.