RESTAURANT MANAGER/ ASSISTANT RESTAURANT MANAGER

ROYAL PALM PTE. LTD.; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A reputable dining establishment in Singapore is seeking a Restaurant Manager to provide exceptional dining experiences and lead the operational team. The ideal candidate will have a minimum of 3 years of experience in hotel banquet operations, strong leadership, and excellent customer service skills. Responsibilities include managing staff, achieving sales targets, and ensuring customer satisfaction through effective management of restaurant policies and procedures. This role offers opportunities for growth and a dynamic work environment.

Qualifications

• Minimum 3 years progressive experience in a proactive hotels/banquet with event ballrooms/meeting spaces.
• Strong oral and written communication skills.
• Results-oriented and ability to foster a competitive yet collaborative team environment.

Responsibilities

• Provide a pleasant dining experience to customers and event guests.
• Work together with the operation team to achieve the restaurant sales target.
• Create staff schedule to ensure appropriate staffing.

Skills

Customer Service Skills

Leadership

Team Management

Communication

Education

Diploma/ Nitec/ Higher Nitec, GCE ‘O’ Level

Tools

Microsoft Office

Job description

Job Description & Requirements

Responsibilities

1. Provide a pleasant dining experience to customers and event guests.
2. Respond promptly for guest’s feedback that requires the restaurant manager’s decision and immediate actions.
3. Work together with the operation team to achieve the restaurant sales target.
4. Create staff schedule to ensure appropriate staffing.
5. Accomplish restaurant human resource objectives by orienting, training, assigning, scheduling, coaching and disciplining employees, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions, planning and enforcing policies and procedures for the restaurant operation team.
6. Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality, and customer service standards, resolving problems, identifying trends, determining system improvements, and implementing changes to the restaurant set ups, feel, and policies if deemed necessary.
7. Meet restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions. To ensure operational costs are within the given the company’s budget and financial requirements.
8. Plan menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
9. Control costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
10. Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations, securing revenues, developing and implementing action plans.
11. Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, and monitoring food presentation and service.
12. Enhance department and organization reputation by accepting ownership for accomplishing new and different requests, and exploring innovative opportunities to add value to job and restaurant accomplishments.
13. Assist banquet team as and when is necessary and instructed by the management.
14. Promote the brand in the local community through word-of-mouth and restaurant events.

Competencies

• Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance.
• Provide inspired leadership for the organization.
• Monitor every process and procedure.
• Ensure streamlined production of goods and services.
• Organise paperwork and manage a team effectively.
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction.
• Patience and customer-oriented approach.
• Excellent Customer Service Skill.

Qualifications

• Diploma/ Nitec/ Higher Nitec, GCE ‘O’ Level.
• Minimum 3 years progressive experience in a proactive hotels/banquet with event ballrooms/meeting spaces.
• Experience in hotel banquet operations is greatly desired.
• Strong oral and written communication skills.
• Results-oriented.
• Ability to foster a competitive yet collaborative team environment.
• Proficient in Microsoft Office.