RESTAURANT MANAGER

Kabe No Ana; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Kabe No Ana is seeking a Restaurant Manager to oversee operations and enhance profitability. This role involves managing staff, ensuring compliance with regulations, and delivering high-quality service, all while leading a team in a fast-paced restaurant environment. The ideal candidate will have a background in hospitality and exhibit strong leadership skills.

Qualifications

• Degree/Diploma in Hospitality or relevant WSQ Certificates preferred.
• Passionate about delivering excellent customer service.
• Capable of leading a team in a fast-paced, demanding environment.

Responsibilities

• Conduct daily team meetings to drive operational effectiveness.
• Manage budgets, stock levels, and handle customer feedback.
• Assist in recruitment processes and conduct training for staff.

Skills

Leadership

Customer Service

Communication

Organizational Skills

Education

Degree/Diploma in Hospitality

WSQ Certificates in F&B Operations

Job description

The Restaurant Manager is responsible for overseeing the efficient operation and profitability of the restaurant, including managing staff and ensuring high-quality service.

He/she must demonstrate leadership skills and the ability to work collaboratively as part of a team.

The role reports to the Vice-president and manages an average monthly sales of S$250k, depending on the restaurant size.

Job Responsibilities:

1. Conduct daily team meetings to drive operational effectiveness, including maintaining cleanliness, accurate food ordering, customer service, and promotions.
2. Communicate KPIs on sales, service, and food quality to staff to foster a team-oriented environment.
3. Maintain comprehensive knowledge of restaurant operations and manage all shifts efficiently.
4. Coordinate with the chef on guest requirements and maintain a professional relationship with the kitchen.
5. Ensure compliance with safety, licensing, hygiene, and health regulations.
6. Manage budgets, stock levels, and handle customer compliments and complaints promptly.
7. Deliver and analyze manpower and sales reports, and suggest improvements for operations.
8. Handle administrative tasks such as daily mails, guest reports, staff rosters, and operational reports accurately.
9. Implement strategies to increase sales, reduce costs, and maximize guest spending.
10. Communicate effectively with other departments, suppliers, and contractors, ensuring clear information flow and coordinated follow-up actions.
11. Assist in recruitment processes and conduct induction and on-the-job training for new and promoted staff.
12. Evaluate employee performance to reward or address issues fairly.
13. Identify training needs and proactively facilitate employee development, including mandatory training such as Basic Food Hygiene and Safety.

Job Requirements:

• Preferably holds a Degree/Diploma in Hospitality or WSQ Certificates in F&B Operations, Supervision, or Management.
• Passionate about delivering excellent customer service.
• Capable of leading a team in a fast-paced, demanding environment.
• Possesses strong business acumen, results orientation, and organizational skills.
• Excellent interpersonal and communication skills.

Interested candidates are invited to send their detailed resumes, including reasons for leaving previous positions, current and past salaries, to [e-mail].