RESTAURANT SUPERVISOR/ MANAGER

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

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