Restaurant Manager

The Japanese Association,Singapore; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A renowned dining establishment in Singapore is seeking a Restaurant Manager to oversee restaurant operations, train staff, and enhance guest satisfaction. Responsibilities include managing daily operations, handling cost control, analyzing sales for revenue improvement, and planning marketing activities. The ideal candidate will possess strong leadership skills to develop employee potential and ensure a premium dining experience for guests. This role offers an opportunity to work in a dynamic environment focused on excellence.

Responsibilities

• Oversee efficient restaurant operations and staff training.
• Monitor operations during peak business periods.
• Analyze menu sales for improvement in guest satisfaction.
• Assist in preparing and updating the outlet budget.
• Plan marketing activities to maximize revenue.
• Collaborate with management for overall success.
• Manage outlet cost control.
• Develop products through menu and supplier negotiations.
• Coordinate with reservation offices for events.
• Teach core values to employees.
• Maximize employee potential through training.
• Handle complaints and inquiries effectively.

Job description

Overview

Restaurant Manager

Responsibilities

1. To ensure all aspects of the efficient Restaurant operations. Oversee consistent implementation of service standards and train staff as necessary.
2. Monitor and handle all Restaurant operations, especially during peak business periods. Adjust schedule and staff strength where and when it is necessary.
3. Review and analyze the weekly/ monthly Menu Sales Analysis in order to change or and improvement guest satisfaction, revenue and profit by quality and menu mix.
4. Assist to prepare and update outlet budget with close cooperation with the executive management to ensure to achieve and control sales and cost targets effectively.
5. Contribute to plan marketing activities to maximize revenue and profit. Monitor and analyze the activities and trends of competitive bars and retail shops.
6. Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of JAS and the satisfaction of guests.
7. Be responsible for the outlet cost control.
8. Regular product development through menu development and negotiations with suppliers.
9. To liaise with Room Reservation Banquet office and each outlet to coordinate F & B event function.
10. Teach and guide the organization’s principles and core values to all levels of employees.
11. Maximize the effectiveness of outlet employees by developing their skills and abilities through the appropriate training and coaching.
12. Respond all complaints and inquiries in a courteous and efficient manner, inform supervisor when required, to ensure and follow through that the problems are resolved satisfactorily.