RESTAURANT MANAGER

tea bench pte. ltd.; Singapore; On-site; SGD 45,000 - 70,000; Full time

Benefits offered by this job

Uniforms provided

Meals included during shifts

Staff on duty

Job summary

tea bench pte. ltd. is seeking an experienced Restaurant Manager to take full responsibility for the operational success of our outlet in Singapore.

The role requires strong leadership, constant on-ground presence, and a deep understanding of customer service, hygiene and food operations. You will lead a team in a busy dine-in environment, run shifts from opening to closing, and ensure high service standards while maintaining costs and compliance.

Qualifications

• Minimum 5 years in the F&B industry with at least 3 years in a leadership or supervisory role.
• Hands-on experience managing kitchen and front-of-house teams in a dine-in setting.
• Familiar with shift planning, manpower deployment and real-time staff supervision.
• Skilled in inventory handling, supplier coordination and stock-level monitoring.
• Well-versed in food hygiene standards, licensing matters and daily cleanliness inspections.
• Comfortable handling customer feedback and responding professionally to complaints or issues.
• Proficient in using POS systems and maintaining outlet-level sales or petty cash records.

Responsibilities

• Take full responsibility for the operational success of the outlet and lead the team on a daily basis.
• Oversee shifts from opening to closing, ensuring smooth service and compliance with standards.
• Maintain hygiene, food safety and licensing requirements across the outlet.
• Monitor inventory, coordinate with suppliers and manage petty cash/ sales records.

Skills

Leadership

Customer Service

Hygiene standards

Stock management

Shift planning

POS proficiency

Staff supervision

Floor presence

Job description

We are looking for a capable and experienced Restaurant Managerto take full responsibility for the operational success of our outlet. This role requires strong leadership, daily presence on the ground, and a deep understanding of customer service, hygiene, and food operations.

If you’ve previously led a team in a busy restaurant environment and know how to run a shift from opening to closing, we want to hear from you.

Minimum Requirements

• At least 5 years of experience in the F&B industry, with a minimum 3 years in a managerial or supervisory position
• Hands-on experience managing kitchen and front-of-house teams in a dine-in setup
• Familiar with shift planning, manpower deployment, and real-time staff supervision
• Skilled in inventory handling, supplier coordination, and stock-level monitoring
• Well-versed in food hygiene standards, licensing matters, and day-to-day cleanliness inspections
• Comfortable handling customer feedback and responding professionally to complaints or issues
• Proficient in using POS systems and maintaining outlet-level sales or petty cash records
• Available to work weekends, evenings, and public holidays as part of regular roster
• Physically fit and willing to be actively involved on the restaurant floor

Experience That Will Give You an Edge

• Previous experience with new outlet setups, launching menus, or opening branches
• Able to conduct staff training and implement SOPs independently
• Familiarity with central kitchen operations or delivery order integration systems
• Track record of improving outlet performance or reducing wastage/costs
• Knowledge of simple reporting tools (Google Sheets, Excel) for daily tracking

Perks of Joining Our Team

• You’ll take ownership of the restaurant like it’s your own
• Management will support you with systems, supplies, and hiring when needed
• Gain exposure to outlet-level budgeting, purchasing, and promotions
• Career pathway available to Multi-Outlet Manageror F&B Operations Lead
• Uniforms provided, meals included during shifts, and support staff on duty