Chef jobs in Singapore

The Restaurant Manager oversees and supports the operations at dining establishment to ensure profitability and an enjoyable dining experience.

Role & Responsibilities

Business Operations

• Oversee daily operations, ensuring high-quality food, seamless service, and a welcoming ambiance.

• Ensure adherence to SOPs, including service recovery, task cycles, and cost control, and review procedures to align with best practices.

• Drive sales, food quality, and guest experience, implementing strategies to improve revenue and manage feedback.

• Maintain safety, hygiene, and cleanliness per NEA/SFA regulations, conducting routine inspections and corrective actions.

• Manage staffing, ensuring optimal schedules and labor cost efficiency.

• Handle administrative tasks, including payroll, employee documentation, and HR policy compliance, addressing ad-hoc operational needs.

• Oversee inventory management, ordering, supplier coordination, and audits to minimize wastage and optimize procurement.

Strategic Planning & Collaboration:

• Collaborate with the Executive Chef and Sous Chef on menu development and seasonal offerings.

• Partner with HQ for restaurant partnerships, promotions, and ad-hoc projects.

• Coordinate with the Reservation Manager on event sales and ensure smooth execution.

People Management

• Monitor staff performance, set goals, provide feedback, and implement development plans to meet expectations.

• Supervise restaurant operations, delegate tasks, and maintain service standards.

• Foster a culture of innovation, encouraging staff contributions and guiding them through new practices and changes.

Customer Service

• Lead and coach service staff, ensuring they uphold high service standards and deliver an exceptional guest experience.

• Regularly assess service processes and implement improvements based on guest feedback.

• Address customer feedback promptly to enhance satisfaction and foster loyalty.

Adhering to Quality and Standards

• Oversee food and beverage preparation, ensuring adherence to recipes, portion sizes, and presentation standards.

• Conduct regular quality control checks to maintain food safety, taste, and presentation standards.

Requirement:

• At least 5 years of relevant experience in F&B restaurants

• Willing to be involved in hands on operations

• Excellent communication and interpersonal skills

• Ability to work effectively under pressure in a fast-paced environment

• Ability to work cohesively with fellow team members as part of a team

5 Days work/week rostered, must be able to work weekends.
Time: Between 10.30am to 3pm and 5.30pm to 10.30pm(Split Shift)-44 Hours/Week