Restaurant Operations Leader: Service, Sales & Team Growth

RED VELVET BALLROOM PTE. LTD.; Singapore; On-site; SGD 50,000 - 90,000; Full time

Job summary

RED VELVET BALLROOM PTE. LTD. is seeking an experienced Restaurant Manager to lead daily operations, ensure guest satisfaction, and drive sales growth at our Singapore venue.

You will oversee staffing, budgeting, menu planning collaboration with chefs, and adherence to sanitation and service standards. The role requires strong leadership, communication, and problem-solving skills to maintain a high-end dining experience.

Responsibilities

• Provide a pleasant dining experience to customers and event guests.
• Respond promptly to guest feedback requiring management decision and immediate actions.
• Collaborate with the operation team to achieve restaurant sales targets.
• Create staff schedules to ensure appropriate staffing levels.
• Recruit, train, coach, and evaluate restaurant staff to meet performance standards.
• Contribute to strategic planning and implement changes to improve operations.
• Forecast budgets, monitor expenditures, and align with financial goals.
• Assist in menu planning by estimating food costs and margins.
• Control costs through portion control and waste reduction while maintaining quality.
• Maintain sanitation, safety, and regulatory compliance across the operation.
• Manage ambiance through lighting, music, linen, glassware, and service presentation.
• Support banquet team and promote the brand through events and community activities.
• Foster responsiveness to customer complaints with tact and professionalism
• Strive for excellence in customer satisfaction and organizational reputation

Skills

Leadership

Customer service

Operations management

Team coordination

Scheduling

Budgeting

Quality control

Staff development

Problem solving

Customer satisfaction

Job description

RED VELVET BALLROOM PTE. LTD. is seeking an experienced Restaurant Manager to lead daily operations, ensure guest satisfaction, and drive sales growth at our Singapore venue.

You will oversee staffing, budgeting, menu planning collaboration with chefs, and adherence to sanitation and service standards. The role requires strong leadership, communication, and problem-solving skills to maintain a high-end dining experience.