Restaurant Manager

AP COMPANY INTERNATIONAL SINGAPORE PTE. LTD.; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

TORISEI, a Japanese Yakitori-kappo dining restaurant in Fraser's Tower, Tanjong Pagar, seeks a proactive leader to manage restaurant operations. You will hire and train staff, schedule shifts, control costs, and ensure excellent customer service while upholding health and safety standards.

The role focuses on building a skilled team, maintaining profitability, and delivering unforgettable hospitality through consistent operations and guest satisfaction.

Qualifications

• Experience in leading restaurant operations and managing staff is preferred.
• Strong teamwork and hospitality mindset.
• Focus on attitude and guest service quality.

Responsibilities

• Hire, train, and supervise restaurant staff to build a skilled team.
• Create and manage staff schedules to maintain optimal staffing levels.
• Forecast stock levels and ensure timely ordering of food, supplies, and equipment.
• Manage budgets and apply cost-control measures to maximize profitability.
• Address customer needs, feedback, and complaints to enhance guest satisfaction.
• Enforce health, safety, and sanitation standards to maintain a safe environment.
• Process payroll and maintain employee records.
• Monitor adherence to operating standards to ensure consistent service quality.
• Prepare and report on financial performance, inventory, and personnel metrics.

Skills

Leadership

Teamwork

Customer service

Cost control

Scheduling

Staff training

Job description

Company Overview

TORISEI is a Japanese Yakitori-kappo dining restaurant located at Fraser's Tower, Tanjong Pagar. We seek passionate, industrious, and team-oriented individuals to create a new style of Yakitori dining, delivering unforgettable quality and hospitality.

Job Summary

Lead and manage restaurant operations by hiring, training, scheduling staff, controlling costs, and ensuring excellent customer service and compliance with health and safety standards.

Responsibilities

• Hire, train, and supervise restaurant employees to build a skilled and motivated team
• Create and manage staff schedules to maintain optimal staffing levels for smooth operations
• Track and forecast stock levels of food, supplies, and equipment to ensure timely ordering and availability
• Manage budgets and implement cost control methods to minimize expenses and maximize profitability
• Address customer needs, feedback, and complaints promptly to enhance guest satisfaction
• Enforce employee compliance with health, safety, and sanitation standards to maintain a safe environment
• Process payroll accurately and maintain all relevant employee records
• Monitor employee adherence to operating standards to ensure consistent service quality
• Prepare and report on financial performance, inventory status, and personnel metrics to support management decisions

Preferred competencies and qualifications

• Demonstrate a team-oriented, hospitality-focused mindset and personality
• Emphasize positive attitude and mindset over prior experience