Restaurant Manager

SBM FOOD CORNER PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A well-established restaurant in Singapore is seeking a Front-of-House Manager to lead and motivate the team, manage restaurant operations, and ensure exceptional customer service. Responsibilities include overseeing staff training, implementing service standards, and analyzing financial performance to achieve business goals. Ideal candidates should possess strong leadership and operational skills, contributing to a collaborative work environment.

Responsibilities

• Lead and motivate the front-of-house team to deliver exceptional customer service.
• Manage restaurant operations, including POS, staffing, and inventory management.
• Foster a positive work environment, providing guidance and training to staff.
• Oversee implementation of standard operating procedures for hygiene and safety.
• Collaborate with culinary team for menu development and service standards.
• Monitor financial performance metrics and implement business strategies.
• Engage in skill development plans and contribute to ongoing restaurant success.

Job description

Responsibilities:

• Lead and motivate the front-of-house team to deliver exceptional customer service and create memorable dining experiences for guests.
• Manage all aspects of restaurant operations, including administering the point-of-service system (POS), staffing, rostering, and inventory management, to ensure efficiency and profitability.
• Foster a positive and collaborative work environment, providing guidance, training, and support to staff members to help them reach their full potential.
• Oversee the development and implementation of standard operating procedures (SOPs) to maintain high standards of cleanliness, hygiene, and safety.
• Collaborate with the culinary team to ensure seamless coordination between the front-of-house and back-of-house, including menu development, food presentation, and service standards.
• Monitor and analyze financial performance metrics, such as revenue, expenses, profitability and implement strategies to achieve business goals and targets.
• Engage in skill development plans and undertake ad-hoc tasks that contribute to the restaurant’s ongoing success.