RESTAURANT MANAGER

haji kadir food chains pte. ltd.; Singapore; On-site; SGD 40,000 - 70,000; Full time

Job summary

Haji Kadir Food Chains Pte. Ltd. in Singapore is seeking a Restaurant Manager to oversee daily front- and back-of-house operations, ensuring smooth service, guest satisfaction, and profitability.

The role requires strong leadership, staff development, and effective cost controls, with a focus on safety and compliance. You will supervise shifts, manage inventory, and liaise with vendors to uphold quality and service standards across the restaurant.

Qualifications

• 2 to 3+ years in restaurant or hospitality, including 1 to 2+ years in a management role.
• Leadership, communication, budgeting, and conflict-resolution abilities.
• Certifications: Food Handler, Food Safety training, or RSA accreditation where applicable.

Responsibilities

• Operations: Manage daily opening and closing procedures, shift supervision, floor presence, and pre-shift briefings.
• Staff Management: Hire, train, schedule, coach, and appraise front- and back-of-house employees.
• Guest Relations: Welcome diners, handle VIP guests, and resolve customer complaints quickly.
• Inventory & Ordering: Track stock levels, order food and supplies, manage vendors, and minimize waste.
• Financial Oversight: Monitor labor and food costs, track sales, and review revenue and expense reports.
• Safety & Compliance: Enforce health, safety, sanitation, and local regulations.

Skills

Leadership

Communication

Problem solving

Budgeting

Conflict resolution

Job description

RESTAURANT MANAGER:

A Restaurant Manager oversees the daily front- and back-of-house operations of a restaurant to ensure smooth service, guest satisfaction, and financial profitability.

Key Responsibilities

• Operations: Manage daily opening and closing procedures, shift supervision, floor presence, and pre-shift briefings.
• Staff Management: Hire, train, schedule, coach, and appraise front- and back-of-house employees.
• Guest Relations: Welcome diners, handle VIP guests, and resolve customer complaints quickly.
• Inventory & Ordering: Track stock levels, order food and supplies, manage vendors, and minimize waste.
• Financial Oversight: Monitor labor and food costs, track sales, and review weekly, monthly, and annual revenue and expense reports.
• Safety & Compliance: Enforce health, safety, sanitation, and local legal or licensing regulations.

Typical Requirements

• Experience: 2 to 3+ years of restaurant or hospitality experience, including 1 to 2+ years in a management role.
• Skills: Strong leadership, communication, problem-solving, budgeting, and conflict-resolution abilities.
• Certifications: Food Handler Certification, Food Safety training, or Responsible Service of Alcohol (RSA) accreditation where applicable.