Restaurant Training Manager

gfm vivo city pte. ltd.; Singapore; On-site; SGD 47,000 - 71,000; Full time

Job summary

gfm vivo city pte. ltd. in Singapore is seeking an experienced Training Manager to design and deliver onboarding and ongoing staff development for front-of-house and kitchen teams.

You will collaborate with outlet managers, maintain training manuals and SOPs, and ensure compliance with food hygiene and safety standards while rolling out new menus and promotions.

Qualifications

• Experience in restaurant or hospitality management.
• Strong leadership and people-management skills.
• Solid knowledge of restaurant operations, customer service and food hygiene standards.
• Ability to analyze operational results and implement improvements.
• Decisive, good planning and problem-solving abilities.
• Customer-focused and able to work under pressure.
• Willing to work shifts, weekends and public holidays as scheduled.

Responsibilities

• Develop and implement structured onboarding and training programmes for front-of-house and kitchen staff.
• Conduct induction training for new hires.
• Create, review and maintain training manuals, SOPs, service guides and operational documentation.
• Coach and mentor employees through on-the-job training and performance observations.
• Conduct refresher training to reinforce service standards, product knowledge and food safety practices.
• Work closely with outlet managers to identify training needs and improve operational performance.
• Evaluate training effectiveness through assessments, observations and employee feedback.
• Ensure compliance with company SOPs, workplace safety and food hygiene standards.
• Support the rollout of new menus, promotions and operational initiatives through staff training.

Skills

Management experience

Leadership

Communication

People management

Restaurant operations

Customer service

Food hygiene knowledge

Analytical ability

Decision making

Planning

Problem solving

Under pressure

Shift work

Job description

Key Responsibilities

• Develop and implement structured onboarding and training programmes for front-of-house and kitchen employees.
• Conduct induction training for new hires and ensure smooth integration into daily operations.
• Create, review and maintain training manuals, SOPs, service guides and operational documentation.
• Coach and mentor employees through regular on-the-job training and performance observations.
• Conduct refresher training to reinforce service standards, product knowledge and food safety practices.
• Work closely with outlet managers to identify training needs and improve operational performance.
• Evaluate training effectiveness through assessments, observations and employee feedback.
• Ensure compliance with company SOPs, workplace safety and food hygiene standards.
• Support the rollout of new menus, promotions and operational initiatives through staff training.

Requirements

• Relevant management experience in a restaurant or hospitality environment.
• Strong leadership, communication and people-management skills.
• Good knowledge of restaurant operations, customer service and food hygiene standards.
• Able to analyse operational results and implement improvements.
• Strong decision-making, planning and problem-solving abilities.
• Customer-focused, responsible and able to perform well under pressure.
• Willing to work shifts, weekends and public holidays as scheduled.

Working Hours

5-day work week

44 working hours per week