Enable job alerts via email!

Restaurant Manager

RMR INTERNATIONAL PRIVATE LIMITED

Singapore

On-site

SGD 20,000 - 60,000

Full time

4 days ago
Be an early applicant

Job summary

A catering service provider in Singapore seeks a Restaurant Manager responsible for overseeing the daily operations of the restaurant, ensuring food quality, customer service, and compliance with safety regulations. The ideal candidate has 3-5 years of relevant experience and strong leadership skills. This role requires excellent organizational abilities and a commitment to guest satisfaction.

Qualifications

  • Minimum 3–5 years of relevant experience in restaurant or catering management.
  • Strong leadership and communication skills are essential.
  • Knowledge of food safety standards preferred.

Responsibilities

  • Manage and supervise daily restaurant and catering operations.
  • Lead and train staff, and ensure compliance with food safety regulations.
  • Control inventory and analyze sales reports to increase revenue.

Skills

Leadership
Customer service
Organizational skills

Education

Diploma or Degree in Hospitality Management or related field

Job description

The Restaurant Manager is responsible for overseeing the day-to-day operations of the catering restaurant, ensuring high standards of food quality, customer service, hygiene, and overall guest satisfaction. The role involves managing staff, optimizing service efficiency, coordinating kitchen and front-of-house activities, and achieving business goals.

Key Responsibilities:
  • Manage and supervise daily restaurant and catering operations.
  • Lead and train service staff, kitchen crew, and support employees.
  • Plan and execute catering orders for events, corporate clients, and private functions.
  • Monitor food quality, presentation, and consistency in line with brand standards.
  • Handle customer feedback and resolve complaints professionally and promptly.
  • Ensure compliance with NEA and food safety regulations and hygiene standards.
  • Work with the Head Chef and Kitchen Manager to plan seasonal menus and promotions.
  • Control inventory, food cost, and labor cost to meet budgetary targets.
  • Analyze sales reports and implement strategies to increase revenue and reduce waste.
  • Coordinate with suppliers for timely ordering and stock replenishment.
  • Maintain cleanliness and safety of dining areas, kitchen, and equipment.
Job Requirements:
  • Diploma or Degree in Hospitality Management, F&B, or related field.
  • Minimum 3–5 years of relevant experience in restaurant or catering management.
  • Strong leadership and communication skills.
  • Excellent organizational and customer service abilities.
  • Knowledge of food safety standards (e.g., WSQ Food Hygiene, HACCP) preferred.
  • Able to work flexible hours, including weekends and public holidays.
Get your free, confidential resume review.
or drag and drop a PDF, DOC, DOCX, ODT, or PAGES file up to 5MB.