Senior Restaurant Manager

Creative-Eateries-Pte-Ltd; Singapore; On-site; SGD 42,000 - 56,000; Full time

Job summary

Creative-Eateries-Pte-Ltd in Singapore seeks an experienced Restaurant Manager to oversee daily operations, plan menus with the head chef, and drive profitable service across multiple outlets. You will lead shifts, manage staff scheduling and training, monitor costs, and ensure high service standards.

The role requires strong leadership, excellent communication, and the ability to work independently and with a team.

Qualifications

• Menu planning and cost-conscious menu design.
• Strong leadership in shift operations and team management.
• Experience driving profitability and cost controls in F&B.
• Excellent communication and interpersonal skills.

Responsibilities

• Assist Operations Manager to plan menus with chefs for popular customer appeal.
• Plan provisioning, purchasing, and cost estimates; supervise portions to minimize waste.
• Hit financial targets and lead restaurant shifts while upholding service standards.
• Direct hiring, training, and scheduling of food service staff.
• Investigate complaints about food quality and service; resolve issues.
• Ensure outlet equipment is well-maintained and prepare defect lists.
• Prepare meal cost checks using the POS system; monitor stock levels.
• Oversee operations of at least two restaurants and coordinate across outlets.
• Perform other duties as assigned by management.

Skills

Menu planning

Staff leadership

Budget control

Communication

Job description

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.
• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.
• To hit all financial targets
• To lead the team on each shift and ensure the company service standards are upheld
• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel
• Investigate and resolve complaints concerning food quality and service
• Ensure proper working condition of all outlet equipment and prepare equipment defect list
• Prepare checks that itemize and total meal costs using the Point of Sales system
• Ensure sufficient stocks supply in the restaurant for smooth operation
• Supervise the operations of at least two restaurants and above
• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent to at least 4 years of relevant experience
• Strong communication, interpersonal, and management skills
• Passionate about providing excellent management and interpersonal skills
• Able to work independently and in a team