Manager

Job Summary

The manager is responsible for overseeing the restaurant's daily operations, ensuring excellent customer service, efficient processes, and strong financial performance, while maintaining high standards of food quality and hygiene.

Responsibilities

Oversee daily restaurant operations to ensure smooth, efficient service and operational excellence

Lead, supervise, and motivate the restaurant team to achieve performance targets and maintain high morale

Manage staffing levels, develop schedules, and evaluate employee performance to optimise workforce productivity

Analyse sales data and control operational costs to implement strategies that improve profitability

Deliver excellent customer service by promptly addressing and resolving customer concerns

Maintain consistent food quality, cleanliness, and service standards in compliance with company policies

Oversee inventory management and purchasing processes to maintain strong supplier relationships

Ensure compliance with Singapore Food Agency (SFA), National Environment Agency (NEA), workplace safety regulations, and company policies

Coordinate workflow between kitchen and service teams to enhance operational efficiency

Implement promotional activities and operational improvements to drive business growth

Preferred competencies and qualifications

Diploma or Degree in Hospitality, Business, or a related field is preferred

Minimum 3 years of experience in restaurant management or a similar role

Demonstrated strong leadership and team management skills through effective team performance

Good knowledge of restaurant operations and customer service practices

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

Good communication and problem-solving skills applied in operational contexts

Willingness to work shifts, weekends, and public holidays

Other Information

Benefits

Competitive salary

Staff meals provided

Performance incentives

Annual leave and medical benefits