RESTAURANT SUPERVISOR/ MANAGER

Red Velvet Ballroom; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

Red Velvet Ballroom is seeking an experienced Restaurant Manager to lead daily operations, ensure outstanding guest service, and drive revenue growth.

You will coordinate with the kitchen and service teams, recruit and train staff, manage budgets, and implement policies to maintain high standards of sanitation and customer satisfaction. The role requires leadership and a proactive, guest-focused approach.

Responsibilities

• Provide a pleasant dining experience to customers and event guests.
• Respond promptly to guest feedback that requires the restaurant manager’s decision and immediate actions.
• Work with the operations team to achieve the restaurant sales targets.
• Create staff schedules to ensure appropriate staffing.
• Recruit, select, orient, train, coach, counsel, and discipline restaurant employees; set expectations and monitor job contributions.
• Forecast and manage budgets, analyze variances, and take corrective actions to meet financial targets.
• Plan menus with chefs, estimate costs and profits, and adjust offerings.
• Control portions and waste to maintain quality and costs.
• Maintain sanitation standards, comply with regulations, and ensure a safe environment.
• Maintain ambiance through lighting, music, service and presentation quality.
• Lead and explore opportunities to enhance brand value and restaurant performance.
• Assist banquet team when needed and promote the brand in the local community.

Job description

Responsibilities:

1. Provide a pleasant dining experience to customers and event guests.
2. Response promptly for guests 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. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures for the restaurant operation team.
6. Achieves 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. Meets 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. Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
9. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
10. Maintains 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. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.
12. Enhances 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. To assists 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
• Organising paperwork and managing a team effectively
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction
• Patience and customer-oriented approach
• Excellent Customer Service Skill