RESTAURANT MANAGER

SEETHO CONTRACTING SERVICES PTE LTD; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A restaurant management firm in Singapore seeks an experienced Restaurant Manager who will oversee daily operations, manage staff, and ensure high-quality service for customers. Responsibilities include hiring and training employees, managing schedules, maintaining inventory, and ensuring compliance with health and safety standards. The ideal candidate should have experience in the restaurant industry, be multilingual to cater to diverse customers, and be flexible with shifts, including weekends and holidays.

Qualifications

• Experience managing restaurants and hotels.
• Familiarity with sanitation regulations.
• Ability to work on public holidays, weekends, and rotational shifts.

Responsibilities

• Hire, train, and supervise restaurant employees.
• Create staff schedule to ensure appropriate staffing.
• Track stock levels, forecast needs, and oversee ordering.
• Take ownership of budgets and cost control.
• Address customer needs and complaints.
• Adhere to health, safety, and sanitation standards.
• Process payroll and maintain records.
• Ensure compliance with operational standards.

Skills

Management skills

Multilingual communication

Cooking techniques

Customer service

Job description

Job Description & Requirements

We are running 24 hrs restaurant (South Indian, North Indian and Western) and we are looking for a Restaurant Manager to join our team and prepare an excellent service for our customers.

The responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. If you have experience with managing the restaurants and hotels, advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver a complete menu that delights our guests. Must be handling South Indian, North Indian customers by speaking multi-lingually. Must be able to work on public holidays, weekends and rotational shifts.

• Hire, train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Process payroll and maintain all relevant records
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel.
• Must be able to work on public holidays, weekends and rotational shifts.