RESTAURANT MANAGER

CHONG PANG OLD-TIME FLAVOR PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A local restaurant in Singapore seeks a Restaurant Manager to ensure efficient daily operations, staff management, and customer satisfaction. The ideal candidate will have 3–5 years in F&B, including 2 years in a managerial role, strong leadership skills, and a focus on quality service and compliance with safety standards.

Qualifications

• Minimum 3–5 years of experience in F&B or restaurant operations.
• At least 2 years in a supervisory or managerial role.

Responsibilities

• Supervise daily restaurant operations to ensure smooth service.
• Lead, train, and motivate restaurant staff.
• Handle customer inquiries, feedback, and complaints promptly.
• Monitor daily sales, expenses, and inventory levels.
• Ensure compliance with hygiene and safety standards.

Skills

Leadership

Communication

Interpersonal skills

Education

Diploma or Degree in Hospitality, Business

Tools

POS systems

Inventory management

Job description

Overview

The Restaurant Manager oversees daily restaurant operations to ensure smooth service delivery, customer satisfaction, and efficient team performance. This role involves managing staff, maintaining quality and hygiene standards, controlling costs, and driving overall business performance.

Responsibilities

• Operations Management
  • Supervise daily restaurant operations, ensuring smooth service and guest satisfaction.
  • Oversee opening and closing procedures, cash handling, and inventory checks.
  • Ensure all food and beverage items are prepared and served according to quality standards.
  • Coordinate with the kitchen and service teams for efficient order flow and timely service.
• Staff Management
  • Lead, train, and motivate restaurant staff to maintain a high standard of service.
  • Prepare staff schedules and allocate duties based on operational needs.
  • Conduct performance reviews and address disciplinary issues when necessary.
  • Foster teamwork and a positive work environment.
• Customer Service
  • Handle customer inquiries, feedback, and complaints promptly and professionally.
  • Maintain a visible presence on the floor to ensure guest satisfaction.
  • Promote a culture of hospitality and continuous improvement.
• Financial & Administrative Control
  • Monitor daily sales, expenses, and inventory levels.
  • Manage budgets, cost control, and profit margins effectively.
  • Prepare daily and monthly operational reports for management review.
  • Ensure compliance with cash handling and audit requirements.
• Health, Safety & Compliance
  • Ensure compliance with NEA, SFA, and company hygiene and safety standards.
  • Conduct regular inspections on cleanliness, sanitation, and equipment maintenance.
  • Enforce food safety, workplace safety, and licensing regulations.
• Marketing & Business Development
  • Support marketing campaigns, promotions, and special events to drive sales.
  • Maintain strong relationships with suppliers and customers.
  • Suggest menu improvements and promotional ideas based on customer trends.

Requirements

• Diploma or Degree in Hospitality, Business, or related field.
• Minimum 3–5 years of experience in F&B or restaurant operations, with at least 2 years in a supervisory or managerial role.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of POS systems, inventory management, and basic financial reporting.
• Able to work on weekends, public holidays, and shifts as required.