RESTAURANT MANAGER

Meat And Green; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Meat And Green in Singapore is seeking a seasoned operations leader to oversee daily front- and back-of-house activities, drive profitability, and uphold safety standards.

You will hire, train, and mentor staff, ensure service quality, manage inventory, and coordinate with vendors while maintaining a welcoming, efficient dining environment for guests. This role requires strong problem-solving abilities and weekend availability.

Qualifications

• Experience with POS systems and rostering/scheduling.
• Knowledge of food hygiene regulations and safety certifications.
• Strong leadership and conflict-resolution abilities.
• Willing to work weekends, evenings and public holidays.
• Ability to work independently when needed.

Responsibilities

• Oversee front- and back-of-house operations; hire, train, schedule, evaluate, and mentor staff.
• Maintain wine and craft beer service standards.
• Greet guests, monitor dining room flow, and handle complaints or special requests.
• Monitor cash flow, track sales, manage payroll, and assist with budgets.
• Track inventory, procure supplies, and manage vendor relationships.
• Enforce local food safety, HACCP/hygiene standards, and workplace safety laws.

Skills

Team leadership

Staffing & scheduling

Customer service

Problem-solving

Tools

POS systems

Job description

Oversee daily front- and back-of-house operations to ensure profitability, service quality, and a safe dining environment.

JobDescription (Key Responsibilities)

• Team Leadership & Staffing: Hire, train, schedule, evaluate, and mentor front-of-house.
• Basic knowledge and service standards of wine and craft beer is essential.
• Customer Service: Greet guests, monitor dining room flow, and handle complaints or special requests.
• Financial Management: Monitor cash flow, track sales, manage payroll, control food and labor costs, and help prepare budgets.
• Inventory & Procurement: Track stock levels, order food and supplies, and manage vendor relationships.
• Health, Safety & Compliance: Enforce local food safety, HACCP/hygiene standards, and workplace safety laws.

Requirements:

• Working knowledge of POS (Point ofSale) systems and rostering/scheduling.
• Understanding of food hygiene regulations and safety certifications.
• Strong leadership, problem-solving, and conflict-resolution abilities.
• Clear verbal and written communication.
• Must be able to work weekends, evenings and public holidays.
• have the ability to be a problem solver and work independently when the need be