Restaurant Manager

ANGLESEY EMPLOYMENT AGENCY PTE. LTD.; Singapore; On-site; SGD 67,000 - 89,000; Full time

Job summary

ANGLESEY EMPLOYMENT AGENCY PTE. LTD. is seeking an experienced hospitality manager to oversee daily floor operations and ensure a seamless guest journey across front-of-house activities.

The role emphasizes maintaining high service standards, handling VIP interactions, and addressing customer feedback promptly, while overseeing budgeting, costs, and labor allocation to optimize performance. A focus on hygiene, safety, and regulatory compliance is essential.

Responsibilities

• Daily Floor Operations: Supervise Front-of-House (FOH) service flow, oversee table turnover, ensure seamless customer journey, and step in to handle peak-hour service bottlenecks.
• Guest Relations & Service Standards: Maintain high dining service standards, interact with VIP guests, collect customer feedback, and resolve customer complaints promptly and diplomatically.
• P&L & Financial Accountability: Monitor monthly outlet sales revenue against set targets, manage operational costs, labor hours, and beverage/supplies waste control.
• Staff Management & Rostering: Plan and coordinate weekly duty rosters for full-time and part-time staff; conduct regular briefings, training, onboarding, and performance evaluations.
• Hygiene, Safety & Regulatory Compliance: Ensure full adherence to Singapore Food Agency (SFA) hygiene standards, workplace safety guidelines, and relevant licensing regulations (e.g., Liquor license, Halal compliance where applicable).
• Stock & Procurement: Coordinate with Back-of-House (BOH) head chef and central warehouse/suppliers for inventory ordering, stock counts, and discrepancy checks.

Job description

Key Job Duties & Responsibilities

1. Daily Floor Operations: Supervise Front-of-House (FOH) service flow, oversee table turnover, ensure seamless customer journey, and step in to handle peak-hour service bottlenecks.

2. Guest Relations & Service Standards: Maintain high dining service standards, interact with VIP guests, collect customer feedback, and resolve customer complaints promptly and diplomatically.

3. P&L & Financial Accountability: Monitor monthly outlet sales revenue against set targets, manage operational costs, labor hours, and beverage/supplies waste control.

4. Staff Management & Rostering: Plan and coordinate weekly duty rosters for full-time and part-time staff; conduct regular briefings, training, onboarding, and performance evaluations.

5. Hygiene, Safety & Regulatory Compliance: Ensure full adherence to Singapore Food Agency (SFA) hygiene standards, workplace safety guidelines, and relevant licensing regulations (e.g., Liquor license, Halal compliance where applicable).

6. Stock & Procurement: Coordinate with Back-of-House (BOH) head chef and central warehouse/suppliers for inventory ordering, stock counts, and discrepancy checks.