Restaurant Manager

Pond Treasure5; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

Pond Treasure5 in Singapore is seeking a capable Restaurant Manager to oversee daily operations, ensuring food quality, service standards, and efficient facilities management.

You will lead and train a diverse team, manage opening/closing, monitor costs, and implement promotional activities to grow the business while complying with local regulations and safety requirements.

Strong communication, leadership, and financial acumen are essential, with 3–5 years in F&B management preferred.

Qualifications

• Diploma or Degree in Hospitality, Business, or related field.
• 3–5 years of experience in F&B or restaurant management.
• Strong leadership and team management skills.
• Good communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle pressure.
• Knowledge of food safety and hygiene standards.
• Basic financial and reporting skills.

Responsibilities

• Oversee daily restaurant operations, including opening and closing procedures.
• Supervise, train, and schedule staff for smooth operations.
• Ensure high standards of customer service and handle feedback professionally.
• Monitor food quality, hygiene, and safety per local regulations.
• Control costs across food, labor, and inventory.
• Work with kitchen team to maintain menu quality and consistency.
• Prepare reports on sales, expenses, and overall business performance.
• Ensure facilities and equipment are properly maintained.
• Implement marketing and promotional activities to drive growth.

Skills

Staff management

Leadership

Customer service

Operations

Food safety

Budgeting

Communication

Education

Diploma/Degree in Hospitality

Job description

JobDescription&Requirements

TheRestaurantManagerisresponsibleforoverseeingthedailyoperationsoftherestaurant,ensuringhighstandardsoffoodquality,customerservice,andoperationalefficiency.Thisroleinvolvesmanagingstaff,controllingcosts,andmaintainingcompliancewithlocalregulations.

Key Responsibilities

• Manageandoverseedailyrestaurantoperations,includingopeningandclosingprocedures
• Supervise,train,andschedulestafftoensuresmoothoperations
• Ensurehighstandardsofcustomerserviceandhandlecustomerfeedbackorcomplaintsprofessionally
• Monitorfoodquality,hygiene,andsafetystandardsincompliancewithlocalregulations
• Controloperationalcosts,includingfood,labor,andinventorymanagement
• Workcloselywiththekitchenteamtomaintainmenuqualityandconsistency
• Preparereportsonsales,expenses,andoverallbusinessperformance
• Ensurepropermaintenanceofrestaurantfacilitiesandequipment
• Implementmarketingandpromotionalactivitiestodrivebusinessgrowth

Requirements

• DiplomaorDegreeinHospitality,Business,orrelatedfield(preferred)
• Minimum3–5yearsofrelevantexperienceinF&Borrestaurantmanagement
• Strongleadershipandteammanagementskills
• Goodcommunicationandinterpersonalskills
• Abilitytoworkinafast-pacedenvironmentandhandlepressure
• Knowledgeoffoodsafetyandhygienestandards
• Basicfinancialandreportingskills

Working Hours

• 5–6daysworkweek,includingweekendsandpublicholidays
• Shift-basedscheduleasrequiredbyoperations

Additional Notes

• Therolerequireshands-oninvolvementindailyoperations
• Mayberequiredtosupportmultipleoutletsifneeded