RESTAURANT MANAGER

manna pot catering pte. ltd.; Singapore; On-site; SGD 33,000 - 58,000; Full time

Job summary

manna pot catering pte. ltd. in Singapore is seeking a facility/ outlets supervisor to lead daily operations and manage a dynamic team in a catering and events environment.

You will oversee staff, ensure service standards, handle guest interactions, and support banquet and events planning with emphasis on quality and efficiency. The role requires strong leadership and a customer-focused mindset in a fast-paced setting.

Qualifications

• Oversee daily operations and supervise outlet staff to meet standards.
• Maintain knowledge of F&B services, preparation methods, and hotel features.

Responsibilities

• Conduct departmental daily briefings to ensure information is understood by team.
• Supervise team to ensure tasks are completed on time and to standard.
• Build relationships with guests and regulars to provide personalized service.
• Handle guest complaints tactfully and efficiently.
• Manage cashier/bar administration and company policies.
• Monitor equipment/stock levels to prevent shortages affecting operations.
• Ensure outlet hygiene and sanitation compliance.
• Maintain health, safety and security procedures in the outlet.
• Attend briefings, meetings and trainings as required.
• Attend to other duties as assigned by management.
• Identify and develop team members with potential.
• Conduct performance reviews and monitor appearance and professionalism.
• Develop and deliver staff training programs to meet evolving business needs.
• Prepare weekly staff schedules and coordinate with budgets and service standards.
• Conduct monthly department meetings to share information and collect feedback.
• Oversee banquet/events operations, including quality, cost controls and profitability.
• Supervise setup and cleanup of food & beverage services.
• Plan and execute all banquet functions such as breakfasts, luncheons, dinners, and galas.

Skills

Team Management

Banquet/Events

Guest Relations

Staff Training

Scheduling

Job description

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members.
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.
• Build a good relationship with guests or regular patrons. Try to remember individual patron's names and their preferences to extend a personalized service.
• Handle guests' complaints and comments tactfully and efficiently.
• Handle all administration work pertaining to cashier/bar operation requirement and company's policies.
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests.
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations.
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features.
• Ensure that health, safety and security procedures are in place in the outlet.
• Attend all briefings, meetings and trainings as assigned by management.
• Any other duties assigned by your manager or supervisor.

Team Management

• Identify and develop team members with potential.
• Conduct performance review with the team.
• Constantly monitor team members' appearance, attitude and degree of professionalism.
• Develop, conduct, and maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.

Banquet/Events Management

• Ensure the efficient and smooth operation of the department.
• Assist in the management of all banquet/events operations to include, but not limited to, product quality, cost controls and overall profitability, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
• Supervises food and beverage set up and clean up.
• Assist in planning, organizing and executing all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc.