Restaurant Manager

JINCHENGSG PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is seeking a Restaurant Manager to oversee operations, manage staff, and ensure customer satisfaction. The role includes financial control, workforce planning, and promoting the restaurant's visibility in a competitive market. Candidates should have strong skills in operational management and the ability to foster a positive work environment. Interested candidates are encouraged to apply for this exciting opportunity where you can shape dining experiences.

Responsibilities

• Oversee daily restaurant operations to ensure consistent service and food quality.
• Develop and implement workflows to improve efficiency.
• Supervise restaurant hygiene and safety, ensuring compliance with regulations.
• Recruit, train, and evaluate employees to enhance team performance.
• Prepare budgets, control costs, and improve profit margins.
• Handle customer complaints and improve customer satisfaction.
• Plan promotional activities to increase visibility and attract customers.
• Set development goals and long-term plans for the restaurant.

Job description

Responsibilities of a Restaurant Manager

1. Operations Management

• Oversee daily restaurant operations to ensure consistent service and food quality.
• Develop and implement workflows to improve efficiency.
• Supervise restaurant hygiene and safety, ensuring compliance with regulations.

2. Staff Management

• Recruit, train, and evaluate employees to enhance team performance.
• Arrange staff schedules to ensure adequate manpower.
• Motivate the team, manage employee relations, and foster a positive work environment.

3. Financial and Cost Control

• Prepare budgets, control costs, and improve profit margins.
• Monitor inventory management to avoid waste and shortages.
• Review daily revenue and financial reports to ensure accurate accounting.

4. Customer Service

• Handle customer complaints and improve customer satisfaction.
• Collect customer feedback to optimize menu and service.
• Build strong customer relationships to encourage repeat business and word-of-mouth promotion.

5. Marketing and Brand Promotion

• Plan promotional activities to increase visibility and attract customers.
• Analyze market trends and adjust menu and service strategies accordingly.
• Maintain good relationships with suppliers and partners.

6. Strategic Planning

• Set development goals and long-term plans for the restaurant.
• Continuously improve services and dishes to stay competitive.
• Keep track of industry trends and adjust business direction in time.