Restaurant Manager

ap company international singapore pte. ltd.; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

TORISEI, a Japanese Yakitori-kappo dining restaurant in Fraser's Tower, Tanjong Pagar, Singapore, seeks a capable leader to oversee restaurant operations. The role involves hiring, training, staff scheduling, cost control, and ensuring top-notch service with strict health and safety compliance.

Responsibilities include supervising staff, managing schedules, forecasting stock, budgeting, handling guest feedback, payroll, and reporting on financial and inventory metrics to support management

Qualifications

• Demonstrate a team-oriented, hospitality-focused mindset and personality.
• Emphasize a positive attitude and mindset over prior experience.

Responsibilities

• Hire, train, and supervise restaurant employees to build a skilled and motivated team
• Create and manage staff schedules to maintain optimal staffing levels for smooth operations
• Track and forecast stock levels of food, supplies, and equipment to ensure timely ordering and availability
• Manage budgets and implement cost control methods to minimize expenses and maximize profitability
• Address customer needs, feedback, and complaints promptly to enhance guest satisfaction
• Enforce employee compliance with health, safety, and sanitation standards to maintain a safe environment
• Process payroll accurately and maintain all relevant employee records
• Monitor employee adherence to operating standards to ensure consistent service quality
• Prepare and report on financial performance, inventory status, and personnel metrics to support management decisions

Skills

Teamwork

Customer service

Positive attitude

Job description

Company Overview

TORISEI is a Japanese Yakitori-kappo dining restaurant located at Fraser's Tower, Tanjong Pagar. We seek passionate, industrious, and team-oriented individuals to create a new style of Yakitori dining, delivering unforgettable quality and hospitality.

Job Summary

Lead and manage restaurant operations by hiring, training, scheduling staff, controlling costs, and ensuring excellent customer service and compliance with health and safety standards.

Responsibilities

• Hire, train, and supervise restaurant employees to build a skilled and motivated team
• Create and manage staff schedules to maintain optimal staffing levels for smooth operations
• Track and forecast stock levels of food, supplies, and equipment to ensure timely ordering and availability
• Manage budgets and implement cost control methods to minimize expenses and maximize profitability
• Address customer needs, feedback, and complaints promptly to enhance guest satisfaction
• Enforce employee compliance with health, safety, and sanitation standards to maintain a safe environment
• Process payroll accurately and maintain all relevant employee records
• Monitor employee adherence to operating standards to ensure consistent service quality
• Prepare and report on financial performance, inventory status, and personnel metrics to support management decisions

Preferred competencies and qualifications

• Demonstrate a team-oriented, hospitality-focused mindset and personality
• Emphasize positive attitude and mindset over prior experience