Restaurant Manager

JINCHENGSG PTE. LTD.; Singapore; On-site; SGD 40,000 - 66,000; Full time

Job summary

JINCHENGSG PTE. LTD. invites applications for a Restaurant Manager to lead daily operations, ensure service excellence, and drive sales performance in Singapore.

You will manage staff, uphold SOPs, monitor costs, enforce food safety, and coordinate inventory, while maintaining brand standards and a positive dining experience for guests.

Responsibilities

• Oversee the daily operations of the restaurant to ensure excellent service quality and customer satisfaction.
• Develop and implement operational plans to achieve sales targets and profitability goals.
• Supervise opening, operating, and closing procedures to ensure smooth restaurant operations.
• Handle customer complaints and special requests professionally while maintaining the company's reputation.
• Recruit, train, schedule, supervise, and evaluate restaurant employees.
• Ensure all staff comply with company policies, Standard Operating Procedures (SOPs), and service standards.
• Foster a positive work environment and build a high-performing team.
• Conduct regular team meetings to communicate company objectives and operational updates.
• Ensure customers receive outstanding dining experiences and quality service.
• Address customer feedback and complaints promptly and effectively.
• Build strong customer relationships and maintain the restaurant's brand image.
• Promote customer retention and membership programs where applicable.
• Monitor inventory levels of food, beverages, and operational supplies.
• Minimize wastage, spoilage, and inventory losses.
• Coordinate with suppliers to ensure product quality and cost effectiveness.
• Conduct regular stock counts and inventory reconciliation.

Job description

Restaurant Manager Job Description：The night shift position requires working on public holidays.

Position Title

Restaurant Manager

Main Responsibilities

1. Operations Management

• Oversee the daily operations of the restaurant to ensure excellent service quality and customer satisfaction.
• Develop and implement operational plans to achieve sales targets and profitability goals.
• Supervise opening, operating, and closing procedures to ensure smooth restaurant operations.
• Handle customer complaints and special requests professionally while maintaining the company's reputation.

2. Staff Management

• Recruit, train, schedule, supervise, and evaluate restaurant employees.
• Ensure all staff comply with company policies, Standard Operating Procedures (SOPs), and service standards.
• Foster a positive work environment and build a high-performing team.
• Conduct regular team meetings to communicate company objectives and operational updates.

3. Customer Service Management

• Ensure customers receive outstanding dining experiences and quality service.
• Address customer feedback and complaints promptly and effectively.
• Build strong customer relationships and maintain the restaurant's brand image.
• Promote customer retention and membership programs where applicable.

4. Financial Management

• Manage restaurant revenue, cash handling, and daily financial operations.
• Monitor and control labor, food, and operational costs.
• Analyze sales and operational performance data and recommend improvement strategies.
• Assist in budget planning and financial forecasting.

5. Food Safety & Hygiene Management

• Ensure compliance with all food safety, hygiene, and regulatory requirements.
• Supervise food handling, storage, preparation, and service procedures.
• Maintain cleanliness and sanitation standards throughout the restaurant.
• Ensure employees receive required food safety and hygiene training.

6. Inventory & Procurement Management

• Monitor inventory levels of food, beverages, and operational supplies.
• Minimize wastage, spoilage, and inventory losses.
• Coordinate with suppliers to ensure product quality and cost effectiveness.
• Conduct regular stock counts and inventory reconciliation.