RESTAURANT MANAGER

MEENZHIL GROUPS PTE. LTD.; Singapore; On-site; SGD 42,000 - 72,000; Full time

Job summary

MEENZHIL GROUPS PTE. LTD. seeks a Restaurant Manager to oversee daily operations and ensure outstanding customer service in Singapore. You will supervise staff, manage schedules, and coordinate with the kitchen to maintain quality, hygiene, and financial performance.

The role requires strong leadership, excellent communication, and a solid understanding of restaurant processes and cost control. Shift work, weekends, and public holidays may be required.

Qualifications

• Experience in restaurant or hospitality management.
• Proven track record as Restaurant Manager, Assistant Manager, or Supervisor.
• Strong leadership and team-management abilities.
• Excellent customer service and communication skills.
• Knowledge of restaurant operations, food hygiene and safety standards.
• Basic budgeting, cost control and inventory management knowledge.
• Ability to work under pressure in a fast-paced environment.
• Willingness to work shifts, weekends and public holidays.

Responsibilities

• Oversee daily restaurant operations.
• Supervise, train and motivate staff.
• Prepare staff schedules and allocate duties.
• Ensure high standards of customer service and guest satisfaction.
• Monitor food quality, presentation and service standards.
• Coordinate with Chef and kitchen for smooth operations.
• Monitor inventory, stock levels, ordering and wastage.
• Control operating costs and minimise expenses.
• Ensure compliance with food safety, hygiene and safety requirements.
• Prepare operational reports for management.
• Maintain cleanliness and presentation of the restaurant.

Skills

Leadership

Staff management

Customer service

Communication skills

Organisational skills

Problem-solving

Shift scheduling

Job description

The Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring excellent customer service, efficient staff management, food quality, hygiene, sales performance, and profitability.

Key Responsibilities

• Manage and oversee the daily operations of the restaurant.
• Supervise, train, and motivate restaurant staff.
• Prepare staff schedules and allocate duties effectively.
• Ensure high standards of customer service and guest satisfaction.
• Handle customer enquiries, feedback, and complaints professionally.
• Monitor food and beverage quality, presentation, and service standards.
• Coordinate closely with the Chef and kitchen team to ensure smooth operations.
• Monitor inventory, stock levels, ordering, and wastage.
• Control operating costs and minimise unnecessary expenses.
• Monitor daily sales, cash handling, and restaurant financial performance.
• Ensure compliance with food safety, hygiene, health, and workplace safety requirements.
• Maintain cleanliness and proper presentation of the restaurant.
• Assist in recruitment, training, and performance evaluation of employees.
• Ensure the restaurant is adequately staffed during peak hours.
• Implement promotional activities and strategies to increase sales.
• Maintain good relationships with suppliers and service providers.
• Prepare daily, weekly, or monthly operational reports for management.
• Ensure restaurant equipment and facilities are properly maintained.
• Resolve operational issues promptly and ensure smooth service during busy periods.

Requirements

• Relevant experience in restaurant or hospitality management.
• Previous experience as a Restaurant Manager, Assistant Manager, or Supervisor.
• Strong leadership and team-management skills.
• Excellent customer service and communication skills.
• Good knowledge of restaurant operations, food hygiene, and safety standards.
• Basic knowledge of budgeting, cost control, and inventory management.
• Ability to work under pressure in a fast-paced environment.
• Good organisational and problem-solving skills.Willingness to work shifts, weekends, and public holidays when required.