Restaurant Manager

THE BEVERAGE HOUSE PRIVATE LIMITED; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

The Beverage House Private Limited in Singapore is seeking a Restaurant Manager to oversee the smooth running and profitability of the restaurant, and to lead and work with a team. Responsibilities include daily briefing, KPI communication, shift operation management, kitchen coordination with Chef, safety, budgets, stock, customer feedback, recruitment and staff development in a fast-paced setting.

The role requires a passion for customer service and strong leadership, interpersonal and

Qualifications

• Passion for excellent customer service.
• Ability to lead a team in a fast-paced environment.
• Strong business acumen, results-driven, highly organised.
• Excellent interpersonal and communication skills.

Responsibilities

• Lead daily briefings with employees to drive operations and promotions.
• Communicate KPIs on sales, service and food quality with the team.
• Oversee all restaurant shifts and coordinate with the Chef.
• Maintain safety, licensing, hygiene and health and safety compliance.
• Manage budgets and stock levels of food and utensils.
• Handle customer compliments and complaints promptly.
• Assist in recruitment and staff induction and training.
• Appraise employees and support development and mandatory training.

Skills

Customer service

Team leadership

Business acumen

Communication skills

Job description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.
He/she needs to be able to lead as well as work as part of a team.

• Daily briefing with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc
• Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more
• Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts
• Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• Maintain safety requirements at the restaurant
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Managing budgets
• Manage stock levels of food and other related utensils and cutleries
• Handle customers’ compliments and complaints promptly
• Suggest and recommend improvements to the running of the restaurant
• Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately
• Assist in recruitment needs
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Appraise employees to reward and punish fairly
• Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

• Passion for excellent customer service
• Able to lead a team in a fast paced and demanding environment
• Possess good business acumen, results driven and highly organised
• Excellent interpersonal and communication skills