Restaurant Manager

ensure manpower consultancy pte. ltd.; Singapore; On-site; SGD 40,000 - 70,000; Full time

Job summary

ensure manpower consultancy pte. ltd. is hiring an Operations Manager to oversee daily restaurant operations, ensuring opening/closing, cash handling, inventory, and food quality, while maintaining NEA/SFA hygiene standards.

You will lead front- and back-of-house teams, recruit and train staff, manage rosters, drive guest satisfaction, monitor budgets, and contribute to promotions and events to grow the business.

Qualifications

• Experience in managing daily restaurant operations.
• Strong leadership and team-building skills.
• Knowledge of NEA/SFA hygiene and safety standards.

Responsibilities

• Supervise daily restaurant operations (opening/closing, cash handling, inventory).
• Coordinate between kitchen, service, and bar teams for smooth order flow.
• Recruit, train, and supervise service crew and kitchen staff.
• Prepare rosters and allocate duties.
• Conduct performance reviews and disciplinary actions.
• Foster teamwork and a positive workplace culture.
• Handle guest inquiries, feedback, and complaints professionally.
• Maintain strong floor presence to ensure customer satisfaction.
• Promote hospitality culture and service recovery practices.
• Monitor sales, expenses, and profit margins.
• Prepare daily/monthly reports for management.
• Manage budgets, cost control, and supplier relationships.
• Ensure compliance with NEA/SFA hygiene and safety regulations.
• Conduct regular inspections on cleanliness and equipment.
• Enforce food safety and workplace safety standards.
• Support promotions and special events.
• Suggest menu improvements and upselling strategies.
• Build customer loyalty and supplier partnerships.

Skills

Operations management

Staff leadership

Customer service

Budget & cost control

Job description

Operations Management

• Supervise daily restaurant operations (opening/closing, cash handling, inventory).

• Ensure food and beverage quality, presentation, and hygiene standards.

• Coordinate between kitchen, service, and bar teams for smooth order flow.

Staff Leadership

• Recruit, train, and supervise service crew and kitchen staff.

• Prepare rosters and allocate duties.

• Conduct performance reviews and disciplinary actions.

• Foster teamwork and a positive workplace culture.

Customer Service

• Handle guest inquiries, feedback, and complaints professionally.

• Maintain strong floor presence to ensure customer satisfaction.

• Promote hospitality culture and service recovery practices.

Financial & Administrative Control

• Monitor sales, expenses, and profit margins.

• Prepare daily/monthly reports for management.

• Manage budgets, cost control, and supplier relationships.

Compliance & Safety

• Ensure compliance with NEA/SFA hygiene and safety regulations.

• Conduct regular inspections on cleanliness and equipment.

• Enforce food safety and workplace safety standards.

Marketing & Business Development

• Support promotions and special events.

• Suggest menu improvements and upselling strategies.

• Build customer loyalty and supplier partnerships.