Restaurant Operations Leader - Growth & Benefits

GRATIFY MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Health insurance

Dining discounts

Career advancement

Job summary

GRATIFY MANAGEMENT PTE. LTD. is seeking an experienced Restaurant Manager to oversee all aspects of restaurant operations and maximize profitability.

The role focuses on delivering exceptional customer service, supervising staff, and ensuring adherence to health and safety standards. You will lead daily operations, manage scheduling and inventory, and collaborate with the culinary team to refine menus based on customer preferences and seasonal availability.

Qualifications

• Proven experience as a restaurant manager or similar role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Knowledge of restaurant operations, including food and beverage service, inventory, and cost control.

Responsibilities

• Manage daily restaurant operations, including staffing, scheduling, and inventory management.
• Ensure high levels of customer satisfaction by addressing concerns promptly.
• Train, supervise, and motivate staff to deliver excellent service.
• Develop strategies to increase revenue and profitability, including promotions and upselling.
• Monitor food and beverage costs and labor to control expenses.
• Ensure compliance with health, safety, and sanitation regulations.
• Maintain cleanliness and organization throughout the restaurant.
• Collaborate with culinary team to update menus based on customer preferences.

Skills

Leadership

Communication

Team management

Cost control

Job description

GRATIFY MANAGEMENT PTE. LTD. is seeking an experienced Restaurant Manager to oversee all aspects of restaurant operations and maximize profitability.

The role focuses on delivering exceptional customer service, supervising staff, and ensuring adherence to health and safety standards. You will lead daily operations, manage scheduling and inventory, and collaborate with the culinary team to refine menus based on customer preferences and seasonal availability.