RESTAURANT MANAGER

Manna Pot Catering; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

Manna Pot Catering in Singapore is seeking a hands-on Outlet Supervisor to lead daily operations across front-of-house and events, ensuring tasks are completed on time and to brand standards. You will supervise staff, coordinate with management, and uphold F&B service quality.

The role emphasizes guest relations, attending briefings, managing banquet setups, inventory checks, cleanliness, and safety compliance, with opportunities to develop staff and improve service delivery.

Responsibilities

• 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.
• 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.
• 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.

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.