RESTAURANT MANAGER

ZAFFRON TANDOORI PTE. LTD.; Singapore; Vor Ort; SGD 56.000 - 89.000; Vollzeit

Zusammenfassung

Zaffron Tandoori Pte. Ltd. is seeking an experienced Restaurant Manager to lead daily operations, drive sales, and uphold high standards of food service and hospitality in our Boat Quay location.

You will supervise front-of-house teams, manage labor costs, and collaborate on promotions to boost revenue and patron satisfaction. This role requires strong leadership, communication, and a hands-on management style.

Qualifikationen

• Minimum 3 to 5 years of managerial or supervisory experience in the F&B or hospitality industry.
• Experience in staff training, scheduling and mentoring front-of-house staff.

Aufgaben

• Supervise daily floor and service operations to ensure seamless execution and compliance with safety and hygiene standards.
• Recruit, train, schedule, and mentor front-of-house staff.
• Lead staff briefings to align team goals and enhance service delivery.
• Monitor daily sales and analyze financial data to manage labor and operating costs.
• Control inventory levels and minimize wastage through stock management.
• Assist in budget planning to support financial targets.
• Maintain customer service standards and resolve customer feedback.
• Collaborate on promotions and local marketing to increase revenue and footfall.
• Ensure compliance with health, safety, and food management regulations.

Kenntnisse

People management

Customer service

Leadership

Communication

Food & Beverage knowledge

Sales analysis

Tools

POS systems

Inventory tracking

Stock management

Jobbeschreibung

Company Overview

Located in the heart of Boat Quay, Zaffron Tandoori offers authentic North Indian cuisine, live seafood, and Western favorites with stunning Singapore River views. We use traditional tandoor techniques and premium ingredients to deliver bold flavors and warm hospitality.

Job Summary

We are seeking an experienced, dynamic Restaurant Manager to lead daily operations, drive sales, and uphold high standards of food service and hospitality.

Responsibilities

• Supervise daily floor and service operations to ensure seamless execution, high service quality, and compliance with safety and hygiene standards (SFA guidelines)
• Recruit, train, schedule, and mentor front-of-house staff to build a positive, high-performing team
• Lead staff briefings to align team goals and enhance service delivery
• Monitor daily sales and analyze financial data to manage labor and operating costs effectively
• Control inventory levels and minimize wastage through diligent stock management
• Assist in budget planning to support financial targets
• Maintain exceptional customer service standards and professionally resolve customer feedback to strengthen patron relationships
• Collaborate with management to implement promotional activities, seasonal menu updates, and localized marketing to increase revenue and footfall
• Ensure full compliance with all relevant health, safety, and food management regulations

Required competencies and certifications

• Minimum 3 to 5 years of managerial or supervisory experience in the Food & Beverage or Hospitality industry

Preferred competencies and qualifications

• Proficient in POS systems, inventory tracking, and floor management
• Demonstrated ability to manage cost controls and staff rostering effectively
• Strong leadership, communication, and interpersonal skills to motivate teams and enhance customer experience
• Customer-focused with a hands-on management style
• Ability to work flexible hours, including weekends, public holidays, and split shifts
• Strong problem-solving skills to handle fast-paced operational challenges