Bartender à Singapour

Work Location: Boat Quay, Singapore

Employment Type: Full-time
Working Hours: [e.g. 5.5 days / week, shift-based, weekends & public holidays required]
Reports To: Director / F&B Operations Manager

The Restaurant Manager oversees daily operations of the restaurant to ensure smooth service, excellent customer experience, compliance with hygiene and safety standards, and achievement of sales and profitability goals. The role requires leadership, people management, and familiarity with Singapore F&B regulations.

Key Responsibilities

1. Daily Operations Management
   Supervise all front-of-house and back-of-house operations to ensure efficient workflow.
   Manage opening and closing procedures, cash handling, and daily reporting.
2. Staff Supervision & Training
   Recruit, train, schedule, and lead service and kitchen staff.
   Conduct performance reviews and ensure compliance with employment laws and company policies.
3. Customer Service & Quality Control
   Handle guest feedback and complaints professionally.
   Maintain food, service, and hygiene standards according to NEA and SFA regulations.
4. Sales & Inventory Management
   Monitor daily sales performance and cost control (labour, food, and beverage costs).
   Manage inventory levels, supplier relationships, and purchasing activities.
5. Compliance & Safety
   Ensure compliance with MOM employment regulations, Workplace Safety and Health (WSH) guidelines, and liquor licensing laws.
   Maintain up-to-date staff work passes and records.
6. Marketing & Promotions
   Assist management with promotional planning, menu updates, and social media initiatives to boost sales.

✅ Education & Experience

• Diploma or higher in Hospitality Management, Business, or related field.
• Minimum 3 years’ experience in restaurant or F&B management.
• Proven leadership and team supervision skills.

✅ Skills

• Strong communication and interpersonal skills (English proficiency required).
• Knowledge of POS systems, inventory management, and basic accounting.
• Familiar with NEA, SFA, and MOM regulations for F&B operations.

✅ Legal / Regulatory Requirements

• Must be legally allowed to work in Singapore (Citizen / PR / valid Employment Pass or S Pass).
• Understands obligations under the Employment Act, WSH Act, and Fair Consideration Framework (FCF).
• A valid Basic Food Hygiene Certificate (from SFA) is required.
• Possession of a WSQ “Apply Safety and Security Measures in F&B” certificate is an advantage.
• If handling alcohol, must comply with Liquor Control (Supply and Consumption) Act.

✅ Other

• Willing to work evenings, weekends, and public holidays.
• Customer-oriented and able to work under pressure.
• Willing to work night shift and long working hours.

• Salary Range: [e.g. SGD 6,000 – SGD 7,500, depending on experience]
• Performance bonus and staff meal included.
• Annual leave, medical benefits, and CPF contribution (as per MOM guidelines).