Restaurant Manager

D'RUBINAH RESTAURANT; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent restaurant in Singapore is seeking a dedicated Manager to oversee daily operations, supervise staff, and ensure excellent customer service. This role involves managing inventory, enhancing sales, and ensuring compliance with safety regulations. The ideal candidate will have strong leadership skills and experience in the restaurant industry. If you're passionate about delivering exceptional dining experiences and ready to lead a dynamic team, we encourage you to apply.

Responsibilities

• Oversee day-to-day restaurant operations to ensure smooth functioning.
• Supervise dining, kitchen, service, and cashier activities.
• Ensure cleanliness, hygiene, and safety standards are maintained at all times.
• Manage, train, and motivate staff to deliver excellent customer service.
• Prepare duty rosters, assign tasks, and monitor staff performance.
• Conduct staff briefings and handle disciplinary matters when necessary.
• Greet and interact with customers to maintain high satisfaction levels.
• Handle customer complaints, feedback, and special requests professionally.
• Ensure service standards meet company expectations.
• Monitor stock levels of food, beverages, supplies, and equipment.
• Coordinate with suppliers and ensure timely ordering of items.
• Reduce wastage and manage proper storage procedures.
• Analyse sales performance and implement strategies to increase revenue.
• Monitor food cost, labour cost, and overall operational expenses.
• Assist in menu planning, promotions, and upselling activities.
• Ensure compliance with SFA, NEA, and workplace safety regulations.
• Maintain proper documentation for inspections and audits.
• Conduct regular safety checks for equipment and facilities.
• Oversee daily cash handling, POS operations, and end-of-day closing.
• Prepare daily sales reports and submit to management.
• Ensure accuracy in billing and cash reconciliation.
• Train new staff on service standards, SOPs, and restaurant policies.
• Conduct performance evaluations and identify training needs.
• Maintain a positive and productive work environment.
• Work with vendors for quality ingredients and timely deliveries.
• Negotiate pricing when necessary to optimise cost efficiency.
• Ensure suppliers meet the restaurant’s quality standards.
• Oversee reservations, group bookings, and special events.
• Coordinate with kitchen and service teams to ensure smooth execution.
• Plan and organise promotional events when required.

Job description

1. Daily Operations Management

• Oversee day-to-day restaurant operations to ensure smooth functioning.

• Supervise dining, kitchen, service, and cashier activities.

• Ensure cleanliness, hygiene, and safety standards are maintained at all times.

2. Staff Supervision & Scheduling

• Manage, train, and motivate staff to deliver excellent customer service.

• Prepare duty rosters, assign tasks, and monitor staff performance.

• Conduct staff briefings and handle disciplinary matters when necessary.

3. Customer Service Excellence

• Greet and interact with customers to maintain high satisfaction levels.

• Handle customer complaints, feedback, and special requests professionally.

• Ensure service standards meet company expectations.

4. Inventory & Stock Control

• Monitor stock levels of food, beverages, supplies, and equipment.

• Coordinate with suppliers and ensure timely ordering of items.

• Reduce wastage and manage proper storage procedures.

5. Sales & Profitability

• Analyse sales performance and implement strategies to increase revenue.

• Monitor food cost, labour cost, and overall operational expenses.

• Assist in menu planning, promotions, and upselling activities.

6. Compliance & Safety

• Ensure compliance with SFA, NEA, and workplace safety regulations.

• Maintain proper documentation for inspections and audits.

• Conduct regular safety checks for equipment and facilities.

7. Cash & Financial Management

• Oversee daily cash handling, POS operations, and end-of-day closing.

• Prepare daily sales reports and submit to management.

• Ensure accuracy in billing and cash reconciliation.

8. Training & Development

• Train new staff on service standards, SOPs, and restaurant policies.

• Conduct performance evaluations and identify training needs.

• Maintain a positive and productive work environment.

9. Supplier & Vendor Coordination

• Work with vendors for quality ingredients and timely deliveries.

• Negotiate pricing when necessary to optimise cost efficiency.

• Ensure suppliers meet the restaurant’s quality standards.

10. Event & Reservation Management

• Oversee reservations, group bookings, and special events.

• Coordinate with kitchen and service teams to ensure smooth execution.

• Plan and organise promotional events when required.