Restaurant Manager

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A restaurant management company in Singapore is seeking an experienced Manager to oversee daily operations. The role involves managing staff, ensuring compliance with safety standards, and delivering exceptional customer service. Candidates should have a Diploma/Degree in Hospitality or F&B Management with 3–5 years of relevant experience. Strong leadership and communication skills are essential, along with knowledge of inventory control and food safety standards. This position offers a dynamic work environment focused on high-quality service.

Qualifications

• 3–5 years of experience in restaurant or F&B management.
• Strong leadership and customer service skills.
• Knowledge of food safety, hygiene standards, and operations.

Responsibilities

• Supervise daily restaurant operations.
• Ensure compliance with health and safety regulations.
• Manage reservations and guest flow.
• Oversee purchasing and inventory checks.
• Prepare operational and financial reports.

Skills

Leadership

Communication

Customer Service

Food Safety Knowledge

Education

Diploma/Degree in Hospitality or F&B Management

Job description

Responsibilities

• Operations Management
  • Supervise daily restaurant operations to ensure smooth functioning.
  • Monitor food preparation, hygiene, cleanliness, and safety standards.
  • Manage reservations, table arrangements, and guest flow.
  • Ensure compliance with local health, safety, and licensing regulations.
• Customer Service
  • Ensure high-quality customer service and guest satisfaction.
  • Handle customer complaints, feedback, and special requests professionally.
  • Maintain a welcoming and pleasant dining environment.
• Staff Management
  • Recruit, train, supervise, and schedule restaurant staff.
  • Conduct staff briefings, performance reviews, and provide coaching.
  • Ensure all staff follow service standards and SOPs.
• Financial & Inventory Management
  • Monitor daily sales, cash handling, and POS operations.
  • Manage budgets, cost control, food wastage, and profitability.
  • Oversee purchasing, inventory checks, and stock control.
• Menu & Quality Control
  • Work with chefs on menu planning, promotions, and seasonal items.
  • Ensure food quality, presentation, and portion consistency.
  • Implement quality improvement initiatives.
• Marketing & Promotion
  • Support promotions, events, online marketing, and customer engagement.
  • Monitor online reviews and maintain a positive brand image.
• Reporting
  • Prepare daily/weekly operational and financial reports.
  • Report issues, maintenance needs, and improvement plans to management.

Qualifications

• Diploma/Degree in Hospitality, F&B Management, or relevant field.
• 3–5 years of experience in restaurant or F&B management.
• Strong leadership, communication, and customer service skills.
• Knowledge of food safety, hygiene standards, and operations.
• Ability to work in fast-paced environments and handle pressure.
• Good knowledge of inventory and cost control.