Restaurant Manager

KOPITIAM INVESTMENT PTE. LTD.; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A renowned restaurant group in Singapore is seeking a restaurant manager responsible for directing operations, supervising staff, and ensuring regulatory compliance. The ideal candidate will have at least 3 years of supervisory experience in a Japanese restaurant, knowledge of food safety regulations, and proven success in driving sales growth. Strong leadership and problem-solving skills are essential for this role, which offers an opportunity to influence profitability and service standards.

Qualifications

• Minimum 3 years of supervisory experience in a Japanese restaurant setting.
• Strong knowledge of Workplace Safety and Health Act (WSHA), HACCP, and MUIS regulations.
• Hands-on leader with effective problem-solving skills in F&B operations.

Responsibilities

• Direct and manage the restaurant according to company SOPs and regulatory requirements.
• Mentor and supervise service staff on food handling and service conduct.
• Monitor sales and provide monthly sales reports with recommendations.

Skills

Supervisory experience

Problem-solving skills

Stakeholder management

Education

Diploma in Food & Beverage, Supply Chain Management or related discipline

Job description

Reporting to the Area Manager, your responsibilities include but are not limited to:

• Direct and manage the restaurant according to company SOPs and regulatory requirements
• Mentor and supervise service staff on food handling, service conduct, and compliance to standards
• Advise on operational needs and service consistency
• Manage the restaurant according to budget with responsibility in creating and executing plans to sustain profitability
• Monitor sales and provide monthly sales reports with recommendations for business reviews with management
• Handle customers’ complaints and operational issues
• Other work scope as required by business needs

Job Requirements

• Diploma in Food & Beverage, Supply Chain Management, or a related discipline
• Minimum 3 years of supervisory experience in a Japanese restaurant setting
• Strong knowledge of Workplace Safety and Health Act (WSHA), HACCP, and MUIS regulations
• Hands-on leader with effective problem-solving skills in F&B operations and customer service
• Excellent stakeholder management and interpersonal skills
• Demonstrated success in driving sales growth and improving top-line performance
• Proven ability to build and maintain positive working relationships across teams