Restaurant Manager

Sijiminfu Jumbo; Singapore; On-site; SGD 65,000 - 95,000; Full time

Job summary

Sijiminfu Jumbo in Singapore is seeking a seasoned restaurant operations leader to oversee daily affairs, drive profitability, and ensure outstanding guest service. You will be responsible for managing the restaurant's budget, forecasting, and cost controls while leading a team of supervisors and service staff.

The role requires at least six years of management experience in F&B, strong leadership and communication skills, and the ability to hire, coach, and discipline staff as needed.

Qualifications

• Minimum 6 years of management experience in F&B.
• Strong leadership and ability to manage service staff.
• Excellent communication and interpersonal skills.
• Good organizational and management skills; able to lead and inspire staff.

Responsibilities

• Responsible for the profit & loss of the restaurant and implement cost controls.
• Manage budget and forecasts to meet management expectations.
• Maximize profitability by increasing turnover and controlling costs.
• Oversee daily restaurant operations.
• Maintain and improve overall performance with cost analyses.
• Supervise food and operational safety to ensure a comfortable environment.
• Provide efficient, professional service and handle service failures with tact.
• Drive operational efficiencies and maximize customer satisfaction.
• Control labour through scheduling and monitor staff leave.
• Involved in hiring junior positions and staff counselling.
• Manage and groom a team of supervisors and service staff.
• Handle all restaurant administrative duties.
• Carry out other duties as assigned by the Area Manager.

Skills

Leadership

Communication

Interpersonal skills

Job description

JOB RESPONSIBILITIES:

• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Oversee the daily operations of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties
• Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

• Minimum of 6 years management experience in Food & Beverage industry
• Possess sound leadership qualities and ability to manage service staff
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Possess good organizational and management skills; able to lead and inspire staff