Restaurant Manager

joyous circle entertainment pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Joyous Circle Entertainment Pte. Ltd. is seeking a Restaurant Manager to drive commercial and operational performance of our standalone restaurant in Singapore. You will lead P&L, cost controls, SOPs, and staff development to meet profit targets and customer satisfaction.

You will analyze data, manage vendors, and design promotions to boost footfall and revenue while ensuring service standards and operational excellence. Prior experience in standalone restaurant management is required.

Qualifications

• Minimum 5 years of standalone restaurant management with P&L accountability.
• Strong track record in manpower planning, vendor negotiation and cost optimisation.
• Ability to analyse operational data and propose practical improvements.

Responsibilities

• Monitor outlet P&L, sales, gross margin and operating expenses; implement cost controls.
• Develop, audit SOPs for service, procurement, inventory, and manpower scheduling.
• Lead and coach supervisors and frontline staff; plan manpower and training.
• Source and negotiate with suppliers; conduct regular inventory audits; reduce wastage.
• Resolve escalated customer complaints and raise service standards.
• Design and roll out in-store promotions to boost footfall and revenue.
• Identify gaps and drive process improvement initiatives.
• Maintain vendor relationships and ensure smooth operations.

Skills

P&L accountability

Manpower planning

Vendor negotiation

Cost optimisation

Operational data analysis

Job description

The restaurant manager holds full accountability for the commercial and operational performance of our restaurant. The role is responsible for achieving sales and profitability targets, establishing outlet operational SOPs, managing team performance, controlling food and operational costs, conducting inventory audits, managing vendor relationships, resolving escalated customer concerns and executing revenue and operational improvement initiatives.

1. Monitor outlet P&L, sales, gross margin and operating expenses, devise and execute cost control initiatives to meet profit targets.
2. Develop, implement and audit operational SOPs for service,
3. procurement, inventory and manpower scheduling.
4. Lead, coach and conduct performance reviews for outlet supervisors and frontline staff; formulate manpower planning and training frameworks.
5. Source, evaluate and negotiate with suppliers, conduct regular inventory audits and minimise food and operational wastage.
6. Resolve escalated customer complaints, elevate service standards and sustain customer satisfaction.
7. Design and roll out in-store promotions to boost footfall and revenue.
8. Identify operational gaps and implement process improvement plans.

Requirements

1. Minimum 5 years of restaurant management experience with direct P&L accountability for a standalone restaurant.
2. Solid track record in manpower planning, vendor negotiation and cost optimisation.
3. Able to analyse operational data and propose practical improvement measures.

No mandatory professional certification is required.