Restaurant Manager

LA BRACERIA PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A restaurant in Singapore is seeking an experienced Operations Manager to oversee daily operations, drive efficiency, and enhance guest experiences. The ideal candidate has at least 2 years in restaurant operations, strong leadership capabilities, and exceptional organizational skills. Responsibilities include managing budgets, designing promotions, recruiting and training staff, and ensuring quality standards are met. This is a key role to ensure exceptional service and operational excellence.

Qualifications

• Minimum 2 years of relevant experience in restaurant operations.
• Knowledge of food production methods to ensure quality and safety standards.
• Demonstrated customer service and communication skills to enhance guest satisfaction.
• Proven leadership skills to manage teams effectively.
• Ability to remain calm under pressure.

Responsibilities

• Lead daily restaurant operations to ensure smooth service delivery.
• Develop and manage the restaurant budget to achieve financial targets.
• Design and implement marketing promotions and events.
• Recruit, train, and supervise staff for high performance.
• Manage inventory control to maintain optimal stock levels.

Skills

Leadership

Customer service

Communication

Organizational skills

Team motivation

Job description

Job Summary

Oversee daily restaurant operations to drive efficiency, meet budget targets, and deliver exceptional guest experiences through strategic planning, team leadership, and effective resource management.

Responsibilities

• Lead daily restaurant operations to ensure smooth, efficient service delivery and operational excellence
• Develop and manage the restaurant budget to achieve financial targets and optimize cost control
• Design and implement sales, marketing promotions, and events to increase customer engagement and revenue
• Recruit, train, and supervise staff to build a motivated, high-performing team aligned with business goals
• Collaborate with chefs and kitchen personnel to plan menus that meet quality and customer satisfaction standards
• Manage purchasing and inventory control to maintain optimal stock levels and reduce waste
• Prepare accurate financial records and reports for management review and decision-making
• Handle administrative tasks and paperwork to ensure compliance and operational organization
• Liaise effectively with guests, employees, suppliers, sales representatives, and authorized departments to foster strong relationships and resolve issues

Required competencies and certifications

• Minimum 2 years of relevant experience in restaurant operations
• Knowledge of food production methods to ensure quality and safety standards
• Demonstrated customer service, communication, and interpretation skills to enhance guest satisfaction
• Proven leadership and organizational skills to manage teams and operational workflows
• Ability to motivate and manage staff to maintain productivity and morale
• Capacity to accept constructive criticism and perform effectively under pressure
• Patience and the ability to remain calm in stressful situations to maintain service quality