RESTAURANT MANAGER

super deluxe kitchen pte. ltd.; Singapore; On-site; SGD 50,000 - 90,000; Full time

Job summary

Super Deluxe Kitchen Pte. Ltd. in Singapore seeks an experienced restaurant operations leader to manage a daily kitchen and service team. You will plan schedules, oversee procurement, control costs, and ensure high standards of quality and service.

You will supervise food preparation, guest service, and cleaning, conduct audits, and report to management weekly. Flexibility for night shifts and rotating holidays is required.

Qualifications

• Experience managing a restaurant team and daily operations.
• Procurement, inventory control and waste minimization.
• Customer service excellence and complaint resolution.
• Payroll, sales records and banking methods administration.

Responsibilities

• Manage overall team of staff and plan work schedules.
• Purchase of all food supplies and oversee use of ingredients; minimize waste.
• Understand suppliers and customer patterns and negotiate prices.
• Responsible for collecting payments from customers.
• Supervise staffing in food prep, customer service, cleaning and daily operations.
• Check food quality and perform sample checks.
• Promote teamwork, good morale and high performance among staff.
• Deliver excellent customer service and resolve complaints.
• Perform daily inspections and periodic audits for safety and hygiene.
• Participate in training on policies and conferring weekly with management.
• Administer payroll and maintain records of sales, cash receipts and banking methods.
• Provide periodical reports of operations to management.
• Ready to work split shifts, including night shifts and rotating holidays.
• Monitor workforce and ensure presence during production.
• Handling staffing responsibilities, including hiring, training and scheduling.

Skills

Team management

Negotiation

Customer service

Staff scheduling

Payroll administration

Quality control

Inventory management

Training

Safety compliance

Job description

Job Description & Requirements

• Manage overall team of staffs and plan according to work schedule.
• To Purchase of all food supplies and overseeing use of food and ingredients are used as required date, quantity and to minimize the waste.
• Understand the suppliers and customer patterns and negotiate the price.
• Responsilbe for collecting the payment from customers.
• Supervising staffing in terms of food preparation, customer service, cleaning, and daily operations.
• Responsible to check the quality of food and sample check.
• Promoting cooperative effort, a team spirit, and good morale among employees.
• Delivering excellent customer service.
• Resolving complaints from customers and to rectify the root cause.
• Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked, cleaned properly, addressing problems involving the cost, quality, and maintenance of restaurant.
• Participating in training about standardized policies and conferring weekly with management about restaurant operations.
• Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods.
• Providing periodical reports of operations to management.
• Ready to work in split shift, especially monitor in night shifts and rotational holidays.
• Monitor the work force and should available presense during production.
• Handling all staffing responsibilities, including hiring, training and scheduling.