Restaurant Manager

Elitez Pte Ltd; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Elitez Pte Ltd is seeking a Restaurant Manager to lead overall restaurant operations in Singapore. You will ensure exceptional service, high food quality, and strict hygiene standards while driving profitability.

Six-day rosters include 1100–1500 and 1730–2130 shifts, with supervision of front- and back-of-house teams. The role requires 5+ years in restaurant operations, leadership ability, and experience with high-volume venues.

Qualifications

• Diploma or Degree in Hospitality Management/Business Administration or related discipline.
• Minimum 5 years of relevant restaurant operations experience.
• Experience managing high-volume restaurant operations preferred.

Responsibilities

• Oversee day-to-day restaurant operations for smooth service.
• Coordinate front-of-house and back-of-house activities.
• Conduct opening/closing procedures per SOPs.
• Monitor service standards, food quality, cleanliness, and dining experience.
• Ensure compliance with food safety and hygiene regulations.
• Lead, coach, and develop service staff.
• Prepare staff rosters and optimise manpower deployment.
• Drive outlet sales and profitability through revenue opportunities.
• Collaborate with Head Chef to ensure timely food prep and quality.

Skills

Leadership

Customer service

Communication

People management

Education

Diploma or Degree in Hospitality Management/Business Administration or related discipline

Tools

POS systems

Microsoft Office

Job description

About the role

The Restaurant Manager is responsible for leading the overall operations of the restaurant, ensuring operational excellence, exceptional customer service, high food quality, and full compliance with food safety and hygiene standards. This role also drives business performance through effective team leadership, cost control, supplier management, and continuous operational improvements.

Six days weekly based on roster:

1. 1100hrs to 1500hrs;

2. 1730hrs to 2130hrs;

Key responsibilities

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service

• Ensure seamless coordination between front-of-house and back-of-house teams

• Conduct opening and closing procedures in accordance with company SOPs

• Monitor service standards, food quality, presentation, cleanliness, and overall dining experience

• Ensure compliance with food safety, workplace safety, and hygiene regulations at all times

• Lead, supervise, motivate, and coach service crew and supervisory staff

• Conduct on-the-job training and ensure employees are well versed in company SOPs and service standards

• Prepare staff schedules and optimise manpower deployment according to business needs

• Drive outlet sales and profitability by identifying revenue-generating opportunities

• Work closely with the Head Chef and kitchen team to ensure timely food preparation and consistent quality

About you

• Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related discipline

• Minimum 5 years of relevant restaurant operations experience, with at least 2 years in a managerial or supervisory role

• Experience managing high-volume restaurant operations is highly preferred

• Strong leadership and people management skills with the ability to motivate and develop teams

• Excellent customer service, communication, and interpersonal skills

• Good understanding of restaurant financials, including sales, labour costs, food costs, inventory management, and budgeting

• Knowledge of food safety, workplace safety, and hygiene regulations

• Proficient in Microsoft Office applications and POS systems

• Possess a valid Food Safety & Hygiene certification

• Experience in Chinese cuisine

• Candidate must be willing to do OT, work on weekends, PH, weekdays and on roster.