Restaurant Manager

WONDERFUL MANPOWER PTE. LTD.; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

WONDERFUL MANPOWER PTE. LTD. is seeking an experienced F&B operations professional to manage staffing, training, and daily restaurant activities. The role involves ensuring safety, quality, and exceptional guest service across locations.

The ideal candidate has extensive F&B experience, holds relevant hospitality qualifications, and demonstrates a proactive, hardworking attitude. The position requires shift work and holiday availability to support restaurant operations.

Qualifications

• At least 20 years of experience in the F&B industry.
• Willingness to work on holidays and shifts.
• Able to stand and work for long hours.
• Flexibility to work across different locations.
• Possess relevant certificates, diploma or degree in hospitality.
• Keen and hardworking with a strong work ethic.

Responsibilities

• Recruit, interview and train staff to follow restaurant procedures.
• Maintain safety and food quality standards.
• Handle customer feedback and resolve complaints to keep customers happy.

Skills

F&B industry experience

Willing to work on holidays

Shift work

Stand for long hours

Location flexible

Relevant certificates/diploma/degree

Education

Diploma/degree in hospitality or related field

Job description

• . At least 20 years experience in F&B industry
• - Willing to work on holidays / work on shifts / change of shift
• - Able to stand/work for long hours
• - Can work between different locations
• - Have relavant certificates/diploma/degree
• - Keen and hardworking

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees' hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance
• Hiring, training, supervising, and evaluating employees.
• Preparing employee work schedules.
• Addressing employee disputes, questions, and concerns.
• Ensuring all staff adhere to safety standards, company policies, and procedures.
• Managing and accounting for all money-handling procedures.
• Ordering, recording, and managing inventory.
• Ensuring the shop is adequately stocked, clean, and visually appealing.
• Motivating employees to reach sales goals and provide excellent customer service.
• Handling customer complaints.