Restaurant Manager

SIAM SEAFOOD KITCHEN; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premier seafood restaurant in Singapore seeks a skilled Restaurant Operations Manager to oversee all aspects of restaurant operations, ensuring profitability and high-quality service. The ideal candidate will have a diploma or degree in Hospitality/F&B Management, with 2-4 years of supervisory experience and strong leadership skills. Responsibilities include managing daily operations, staff development, and enhancing customer satisfaction. A flexible schedule is required for this ambitious role.

Qualifications

• 2–4 years of F&B supervisory experience.
• Strong leadership and interpersonal skills are essential.
• Excellent communication and problem-solving abilities are required.
• Flexibility to work weekends, evenings, and holidays is necessary.

Responsibilities

• Oversee daily restaurant operations and ensure smooth service.
• Develop and enforce operational policies and procedures.
• Coordinate efficiently between kitchen, service, and bar teams.
• Handle customer complaints and ensure excellent service recovery.

Skills

Leadership

Interpersonal skills

Communication

Problem-solving

Ability to work under pressure

Education

Diploma or Degree in Hospitality/F&B Management

Tools

POS systems

Job description

1. Overall Purpose

To oversee all aspects of restaurant operations — ensuring profitability, high-quality service, efficient staff performance, and customer satisfaction while maintaining company standards and compliance with food safety regulations.

2. Key Responsibilities

A. Operational Management

• Oversee daily restaurant operations, ensuring smooth service flow from opening to closing.
• Develop, implement, and enforce operational policies and procedures.
• Coordinate between kitchen, service, and bar teams for efficient communication and execution.
• Monitor food and beverage quality, presentation, and portion control.
• Manage and resolve any operational issues promptly and effectively.

B. Staff Leadership & Development

• Recruit, train, and supervise restaurant staff, ensuring a skilled and motivated team.
• Conduct regular performance reviews, coaching, and disciplinary actions when required.
• Plan and manage staff schedules to ensure adequate coverage and labor efficiency.
• Foster a positive work culture focused on teamwork, accountability, and continuous improvement.

C. Customer Service & Guest Relations

• Maintain a strong presence on the restaurant floor, engaging with guests and addressing feedback.
• Handle customer complaints and ensure service recovery procedures are followed.
• Ensure consistent delivery of excellent service that exceeds guest expectations.
• Encourage and implement initiatives to improve customer satisfaction and loyalty.

D. Quality, Safety, and Compliance

• Ensure compliance with health, safety, and hygiene regulations.
• Conduct regular inspections and audits of the dining area, kitchen, and storage.
• Oversee maintenance of facilities and equipment.
• Ensure all employees adhere to company policies, SOPs, and grooming standards.

3. Qualifications & Skills

Diploma or Degree in Hospitality / F&B Management preferred.

• 2–4 years of F&B supervisory experience.
• Strong leadership and interpersonal skills.
• Excellent communication and problem-solving abilities.
• Knowledge of POS systems and basic financial reporting.
• Ability to work under pressure and handle fast-paced environments.
• Flexibility to work weekends, evenings, and holidays.

4. Reporting Structure

• Reports to: Restaurant Manager / Outlet Manager
• Supervises: Service Crew, Cashiers, Runners, and other floor staff