Restaurant Manager

surrey hills holdings (private limited); Singapore; On-site; SGD 65,000 - 90,000; Full time

Benefits offered by this job

Staff meals

Discounts across outlets

Job summary

Surrey Hills Grocer is seeking a Restaurant Manager in Singapore to oversee daily restaurant operations and ensure high service standards. You will lead a diverse team, maintain food safety and quality, and drive sales and profitability in a unique F&B concept.

You will deploy staff, train and develop the team, manage budgets, and coordinate with other departments to achieve business objectives while upholding company policies and safety regulations.

Responsibilities

• Oversee day-to-day restaurant operations to ensure smooth service delivery.
• Lead, supervise and manage all restaurant employees, including management and service staff.
• Ensure compliance with operational standards, policies, SOPs, food safety and hygiene requirements.
• Monitor service quality and customer satisfaction, and address feedback and complaints.
• Develop strategies to improve productivity, service standards and profitability.
• Manage manpower planning, scheduling and deployment according to needs.
• Participate in recruitment, onboarding and staff development.
• Conduct performance evaluations and make recommendations on promotions or disciplinary actions.
• Monitor costs and budgets to achieve financial targets and maintain inventory controls.

Skills

Food Hygiene Certification

Job description

Company Overview

Surrey Hills Grocer offers authentic Australian grocer experiences with fine, fresh products. Inspired by Australia’s rugged terrains, it delivers quality produce and warm hospitality in a unique grocer and café setting.

Job Summary

Overall management and performance of the restaurant, ensuring smooth daily operations, high standards of service, food quality, customer satisfaction and compliance with company policies and procedures. The role involves leading and supervising the restaurant team, managing operational resources, driving sales and profitability, and maintaining a professional and positive working environment.

The Restaurant Manager is also responsible for making operational and people-management decisions, including staff deployment, performance management, training, discipline, recruitment support and employee development, while working closely with Management and other departments to achieve the Company’s business objectives.

Responsibilities

• Oversee the day-to-day operations of the restaurant to ensure efficient and smooth service delivery.
• Lead, supervise and manage all restaurant employees, including Assistant Managers, Supervisors, Captains and Service Crew.
• Ensure compliance with the Company's operational standards, policies, SOPs, food safety and hygiene requirements.
• Monitor service quality and customer satisfaction, and promptly resolve customer complaints and feedback.
• Develop and implement operational strategies to improve productivity, service standards and profitability.
• Manage manpower planning, staff scheduling and deployment according to operational requirements.
• Participate in recruitment, interviewing, selection and onboarding of employees.
• Conduct performance evaluations and make recommendations on confirmation, promotion, salary adjustments, disciplinary actions and termination of employment.
• Identify training needs and ensure employees receive adequate coaching, training and development.
• Monitor labour costs, operating expenses and departmental budgets to achieve financial targets.
• Analyse sales performance and implement initiatives to increase revenue and improve operational efficiency.
• Ensure proper inventory control, stock management and procurement processes are maintained.
• Oversee cash handling procedures, daily sales reconciliation and compliance with financial controls.
• Ensure the restaurant maintains all required licences, permits and regulatory compliance requirements.
• Enforce workplace safety, health and security standards in accordance with Company policies and statutory requirements.
• Coordinate with corporate departments including Operations, Finance, Human Resources, Marketing and Procurement on business initiatives and operational matters.
• Prepare and submit operational reports, business performance analyses and management updates.
• Lead outlet openings, renovations, operational improvement projects and other business initiatives as assigned by Management.
• Exercise independent judgment and decision-making authority on operational and staffing matters within approved limits.
• Perform any other managerial duties as assigned by Management.

Preferred competencies and qualifications

• Food Hygiene Certification is preferred to support safe food handling practices

Other Information

• Opportunity to work in a unique F&B concept
• Career Progression with ample opportunities to grow
• Staff meals and discounts available across all outlets