RESTAURANT MANAGER

Al-Bismi Kitchen; Singapore; On-site; SGD 40,000 - 65,000; Full time

Job summary

Al-Bismi Kitchen is seeking a Restaurant Manager to oversee daily front- and back-of-house operations in Singapore, ensuring smooth service, guest satisfaction, and profitability.

You will lead shifts, hire and train staff, manage inventory and vendors, monitor costs, and ensure compliance with health and safety standards.

This full-time role requires 2–3+ years in hospitality with management experience; RSA or food safety certifications are preferred.

Qualifications

• 2–3+ years in restaurant or hospitality, with 1–2+ years in a management role.
• Skills: strong leadership, communication, problem-solving, budgeting, and conflict-resolution.
• Certifications: Food Handler Certification, Food Safety training, or RSA accreditation where applicable.

Responsibilities

• Oversee daily opening/closing, supervise shifts, and lead pre-shift briefings.
• Hire, train, schedule, coach, and appraise front- and back-of-house staff.
• Welcome guests, manage VIPs, and resolve complaints promptly.
• Monitor stock, order supplies, manage vendors, and minimize waste.
• Track labor and food costs; review revenue and expense reports.
• Enforce health, safety, sanitation and local regulations.

Skills

Leadership

Communication

Problem-solving

Budgeting

Conflict-resolution

Job description

RESTAURANT MANAGER:

A Restaurant Manager oversees the daily front- and back-of-house operations of a restaurant to ensure smooth service, guest satisfaction, and financial profitability.

Key Responsibilities

• Operations: Manage daily opening and closing procedures, shift supervision, floor presence, and pre-shift briefings.
• Staff Management: Hire, train, schedule, coach, and appraise front- and back-of-house employees.
• Guest Relations: Welcome diners, handle VIP guests, and resolve customer complaints quickly.
• Inventory & Ordering: Track stock levels, order food and supplies, manage vendors, and minimize waste.
• Financial Oversight: Monitor labor and food costs, track sales, and review weekly, monthly, and annual revenue and expense reports.
• Safety & Compliance: Enforce health, safety, sanitation, and local legal or licensing regulations.

Typical Requirements

• Experience: 2 to 3+ years of restaurant or hospitality experience, including 1 to 2+ years in a management role.
• Skills: Strong leadership, communication, problem-solving, budgeting, and conflict-resolution abilities.
• Certifications: Food Handler Certification, Food Safety training, or Responsible Service of Alcohol (RSA) accreditation where applicable.