Restaurant Manager

HR SOLUTIONS CONSULTANTS LLP; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

HR SOLUTIONS CONSULTANTS LLP in Singapore seeks a Restaurant Manager to oversee daily restaurant operations, ensure excellent customer service, and uphold safety and quality standards.

You will lead and train service staff, coordinate with kitchen, manage inventory, handle cash and POS, and prepare staff rosters to optimize efficiency.

This role requires strong leadership, hands-on approach, and the ability to drive promotions and cost control while maintaining high service standards.

Responsibilities

• Manage and supervise daily restaurant operations.
• Lead, schedule, train, and monitor service staff.
• Ensure customers receive prompt and professional service.
• Handle customer feedback, complaints, and special requests.
• Coordinate with kitchen staff to ensure smooth food service.
• Monitor food quality, presentation, cleanliness, and hygiene standards.
• Manage inventory and arrange ordering of food, beverages, and operating supplies.
• Monitor sales, operating costs, wastage, and manpower expenses.
• Handle cash collection, POS transactions, and daily sales reconciliation.
• Prepare staff rosters and arrange manpower deployment.
• Ensure compliance with food safety, workplace safety, and company procedures.
• Assist with promotions and initiatives to improve restaurant sales.
• Conduct staff briefings and maintain service standards.
• Prepare operational reports for management.
• Perform opening and closing duties when required.

Job description

A Restaurant Manager is responsible for overseeing the daily operations of a restaurant, ensuring good customer service, efficient staff performance, food quality, and compliance with safety standards.

Typical job responsibilities:

• Manage and supervise daily restaurant operations.


• Lead, schedule, train, and monitor service staff.


• Ensure customers receive prompt and professional service.


• Handle customer feedback, complaints, and special requests.


• Coordinate with kitchen staff to ensure smooth food service.


• Monitor food quality, presentation, cleanliness, and hygiene standards.


• Manage inventory and arrange ordering of food, beverages, and operating supplies.


• Monitor sales, operating costs, wastage, and manpower expenses.


• Handle cash collection, POS transactions, and daily sales reconciliation.


• Prepare staff rosters and arrange manpower deployment.


• Ensure compliance with food safety, workplace safety, and company procedures.


• Assist with promotions and initiatives to improve restaurant sales.


• Conduct staff briefings and maintain service standards.


• Prepare operational reports for management.


• Perform opening and closing duties when required.