Restaurant Manager

QIANG SHENG 10 PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A restaurant management firm in Singapore is seeking a Restaurant Manager to oversee daily operations, manage staff, and ensure financial health. Responsibilities include enhancing customer service quality, developing marketing strategies, and enforcing safety measures. The ideal candidate will have strong leadership skills and a passion for maintaining a high-standard dining environment. This position offers opportunities for growth within a dynamic restaurant atmosphere.

Responsibilities

• Fully oversee daily restaurant operations.
• Responsible for recruiting, training, scheduling, and evaluating employees.
• Approve financial reports and control costs and staffing budgets.
• Supervise service quality and handle customer complaints.
• Develop and implement marketing strategies to enhance the restaurant’s brand.
• Inspect equipment usage and enforce food safety and hygiene.
• Maintain effective communication with various departments.
• Monitor restaurant cleanliness and hygiene.

Job description

Main Responsibilities of a Restaurant Manager

• Operations Management: Fully oversee daily restaurant operations, develop annual, quarterly, and monthly work plans, and ensure their execution.

• Staff Management: Responsible for recruiting, training, scheduling, and evaluating employees to improve team service quality.

• Financial and Cost Control: Approve financial reports, control costs and staffing budgets, and ensure profitability.

• Customer Service and Complaint Handling: Supervise service quality, personally engage in service, and handle customer complaints or unexpected incidents effectively.

• Marketing and Brand Development: Develop and implement marketing strategies, organize community events, and enhance the restaurant’s brand image.

• Equipment and Safety Management: Inspect equipment usage, enforce food safety, fire prevention, and theft-prevention measures.

• Cross-Department Coordination: Maintain effective communication with kitchen, finance, and logistics departments to ensure smooth operations.

• Environment and Hygiene Supervision: Monitor restaurant cleanliness and hygiene to maintain a comfortable dining environment.