Restaurant Manager

KABE NO ANA PTE. LTD.; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

KABE NO ANA PTE. LTD. in Singapore seeks a Restaurant Manager to oversee daily operations and drive profitability. You will lead a team, coordinate with the kitchen and suppliers, and ensure service excellence across all shifts.

The role requires strong leadership, hospitality knowledge, and a track record of managing budgets, training staff, and achieving KPIs in a fast-paced environment.

Qualifications

• Degree/Diploma in Hospitality or WSQ F&B qualifications.
• Passion for excellent customer service.
• Ability to lead a team in a fast-paced environment.
• Strong business sense, results-driven, highly organized.
• Excellent interpersonal and communication skills.

Responsibilities

• Lead daily operations to ensure efficiency and profitability.
• Communicate KPIs on sales, service and food quality.
• Manage shifts and coordinate with kitchen and suppliers.
• Ensure compliance with safety, hygiene and licensing.
• Oversee budgets, stock, inventories and reports.
• Contribute to recruitment, training and performance appraisals.

Skills

Team leadership

Customer service excellence

Communication skills

Budgeting and cost control

Education

Degree or Diploma in Hospitality

WSQ Certificate in F&B Operations/ Supervision/ Management

Job description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant.

Job Responsibilities:

• Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc
• Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)
• Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts
• Communicate with Chef on guests' requirements, and maintain a close and professional working relationship with the kitchen at all times
• Maintain safety requirements at the restaurant
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Managing budgets
• Manage stock levels of food and other related utensils and cutleries
• Handle customers' compliments and complaints promptly
• Deliver and present manpower and sales reports
• Suggest and recommend improvements to the running of the restaurant
• Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately
• Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible
• Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well
• Assist in recruitment needs
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Appraise employees to reward and punish fairly
• Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

• Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management
• Passion for excellent customer service
• Able to lead a team in a fast paced and demanding environment
• Possess good business acumen, results driven and highly organised
• Excellent interpersonal and communication skills