Restaurant Manager

Metropolitan Young Men's Christian Association Of Singapore; Singapore; On-site; SGD 65,000 - 85,000; Full time

Job summary

A renowned hospitality organization in Singapore is seeking an experienced Restaurant Manager to lead the daily operations of their restaurant and all-day-dining café. The ideal candidate should have at least 5 years of experience in restaurant management, a relevant hospitality degree, and strong leadership skills. Responsibilities include managing service standards, developing procedures for quality and hygiene, and fostering an inclusive environment for staff and guests. This role offers a unique opportunity to create memorable dining experiences in a diverse setting.

Qualifications

• Minimum 5 years of progressive experience in managing restaurant and café operations.
• Food Hygiene Manager Certification (or equivalent) required.
• Strong expertise in managing both hotel all-day dining and café operations.

Responsibilities

• Lead the end-to-end operations of the restaurant and café.
• Develop and implement SOPs for quality, hygiene, safety, and customer service.
• Monitor revenues and costs, and implement strategies to achieve financial targets.

Skills

Leadership

Communication

People management

Operational management

Inclusivity

Fluency in English

Education

Diploma or Degree in Hospitality Management

Job description

Join Our Team at MYMCA's Hospitality Department!

Are you passionate about delivering exceptional service and creating memorable experiences?

We are looking for an experienced and people-focused Restaurant Manager to oversee the daily operations of our restaurant and all-day-dining cafe.

This role is at the heart of creating an exceptional dining experience - managing service standards, driving operational excellence, and nurturing a welcoming environment for both guesets and staff.

You will work closely with our culinary team, including persons with special needs, to ensure smooth coordination between front-and back-of-house, while fostering a culture of inclusivity, teamwork and continuous improvement.

Qualifications & Experiences

• Diploma or Degree in Hospitality Management, Business Administration, Culinary Arts, or a related field.
• Minimum 5 years of progressive experience in managing restaurant and café operations.
• Food Hygiene Manager Certification (or equivalent) required.
• First Aid Certification and WSQ training in Inclusive Employment (preferred).
• Strong leadership, communication, and people management skills.
• Fluency in English; knowledge of other languages is advantageous
• Proven leadership experience in standalone cafés or restaurants, with operational and strategic capabilities.
• Strong expertise in managing both hotel all-day dining and café operations.
• Demonstrated success in setting up new dining operations from concept to launch.
• Experience managing diverse teams and fostering inclusive employment, particularly with PWDs.
• In-depth knowledge of F&B health, safety, and hygiene regulations.
• Excellent stakeholder management skills
• Flexible and adaptable to evolving operational needs.

Responsibilities

• Lead the end-to-end operations of the restaurant and café, ensuring smooth service and high operational standards.
• Develop and implement SOPs for quality, hygiene, safety, and customer service, complying with regulatory requirements.
• Collaborate with culinary teams to maintain menu quality, innovation, and consistency.
• Monitor revenues and costs, and implement strategies to achieve financial targets.
• Analyse sales data, customer feedback, and industry trends to make informed operational improvements.
• Ensure a high standard of customer service, creating memorable and inclusive dining experiences.
• Handle guest feedback and resolve operational issues promptly and professionally.
• Build a welcoming and accessible environment for all guests, including those with special needs.
• Recruit, train, and lead a diverse team including employees with disabilities, promoting an inclusive and supportive culture.
• Foster a positive, guest-centric work environment that motivates and empowers team members