Restaurant Manager

QIANG SHENG 10 PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A leading restaurant management company in Singapore is seeking a skilled Restaurant Manager to oversee daily operations. Responsibilities include staff management, financial control, and ensuring exceptional customer service. The ideal candidate will be involved in enhancing the restaurant's brand image and ensuring food safety standards. Successful applicants will have strong leadership capabilities and excellent communication skills, aimed at creating a positive dining experience.

Responsibilities

• Oversee daily restaurant operations and ensure execution of plans.
• Recruit, train, and evaluate employees to improve service quality.
• Approve financial reports and control costs to ensure profitability.
• Supervise service quality and handle customer complaints.
• Develop and implement marketing strategies to enhance brand image.
• Inspect equipment and enforce food safety and hygiene measures.
• Coordinate communication with kitchen and finance departments.
• Monitor cleanliness and hygiene for a comfortable dining environment.

Job description

Main Responsibilities of a Restaurant Manager

• Operations Management: Fully oversee daily restaurant operations, develop annual, quarterly, and monthly work plans, and ensure their execution.

• Staff Management: Responsible for recruiting, training, scheduling, and evaluating employees to improve team service quality.

• Financial and Cost Control: Approve financial reports, control costs and staffing budgets, and ensure profitability.

• Customer Service and Complaint Handling: Supervise service quality, personally engage in service, and handle customer complaints or unexpected incidents effectively.

• Marketing and Brand Development: Develop and implement marketing strategies, organize community events, and enhance the restaurant’s brand image.

• Equipment and Safety Management: Inspect equipment usage, enforce food safety, fire prevention, and theft-prevention measures.

• Cross-Department Coordination: Maintain effective communication with kitchen, finance, and logistics departments to ensure smooth operations.

• Environment and Hygiene Supervision: Monitor restaurant cleanliness and hygiene to maintain a comfortable dining environment.