Restaurant Manager

SIX SIX HOTPOT PTE. LTD.; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

SIX SIX HOTPOT PTE. LTD. in Singapore seeks an experienced restaurant operations manager to oversee strategic and daily functions, including staffing, menu adjustments, inventory, and safety compliance.

You will lead training, monitor performance, manage budgets, analyze sales data, and enhance guest satisfaction while promoting the brand through promotions and community engagement.

Qualifications

• Experience in fast-paced restaurant operations, managing teams and service standards.
• Strong leadership and training capabilities.
• Knowledge of budgeting and cost control is a plus.

Responsibilities

• Develop operational plans based on market trends and customer needs.
• Schedule staff shifts and coordinate front-of-house and kitchen activities.
• Maintain hygiene and safety compliance in the facility.
• Recruit and train staff; design training programs and improve service skills.
• Motivate team and conduct performance evaluations.
• Resolve staff conflicts and foster a positive work environment.
• Manage budgets for food and labor; control costs.
• Review financial reports to optimize profitability.
• Ensure compliance with financial regulations and tax requirements.
• Monitor customer satisfaction and collect feedback.
• Handle complaints promptly to protect the restaurant's reputation.
• Promote brand visibility through social media and promotions.
• Organize promotional events to attract customers.
• Build community relations to strengthen the restaurant's image.
• Strong stress management in a fast-paced setting.
• Clear communication and coordination with customers, staff, and suppliers.
• Data analysis of sales and customer data to refine strategy.
• Maintain service orientation and customer focus.

Skills

Stress management

Communication skills

Coordination skills

Data analysis

Service orientation

Job description

Job Description & Requirements

Job Description & Requirements

Strategic and Operational Management

• Business Planning: Develop operational plans based on market trends and customer needs, adjusting menus and service strategies.
• Daily Operations: Schedule staff shifts, monitor inventory, and coordinate front-of-house and kitchen activities.
• Facility and Environment Maintenance: Inspect restaurant hygiene and equipment to ensure safety and compliance.

Staff Management and Training

• Recruitment and Training: Select suitable employees, design training programs, and enhance service skills.
• Team Motivation: Maintain team morale through performance evaluations and incentive mechanisms.
• Conflict Resolution: Address staff disputes promptly and foster a positive work environment.

Financial and Cost Control

• Budget Management: Control food, labor, and operational costs effectively.
• Financial Analysis: Review reports regularly to optimize profitability.
• Compliance: Ensure adherence to financial regulations and tax requirements.

Customer Relations and Service Quality

• Customer Satisfaction: Collect feedback and continuously improve service and menu offerings.
• Complaint Handling: Resolve issues quickly to protect the restaurant’s reputation.
• Brand Maintenance: Enhance visibility through social media and promotional activities.

Marketing and Brand Promotion

• Marketing Campaigns: Organize promotional events to attract new customers.
• Community Relations: Build strong connections with the local community to strengthen the restaurant’s image.

Key Challenges and Competency Requirements

• Strong Stress Management: The fast-paced nature of the food service industry requires quick responses to unexpected situations.
• Communication and Coordination Skills: Maintain effective communication among customers, staff, and suppliers.
• Data Analysis Skills: Use sales and customer data to refine business strategies.
• Service Orientation: Always prioritize customer experience.