MANAGER

JOB VACANCY – RESTAURANT MANAGER

Position: Restaurant Manager
Monthly Salary: S$7,300 – S$10,800
Minimum Experience: 5 Years
Work Location: Singapore
Industry: Restaurant / Food & Beverage

Job Responsibilities

1. Restaurant Operations Management

1. Manage and oversee the overall daily operations of the restaurant to ensure smooth and efficient business activities.

2. Develop and implement operational procedures, service standards and management policies.

3. Supervise front-of-house and back-of-house operations to maintain consistent service and food quality.

4. Monitor daily restaurant activities, customer flow, table reservations and dining operations.

5. Coordinate with the Head Chef, Sous Chef and service supervisors to ensure effective communication between kitchen and service teams.

6. Ensure proper opening, closing and shift management procedures are followed.

7. Monitor restaurant performance and identify areas for operational improvement.

2. Staff Management & Leadership

1. Recruit, train, supervise and manage restaurant employees across different departments.

2. Prepare staff duty rosters, work schedules and manpower allocation according to operational requirements.

3. Conduct staff meetings, performance reviews and operational briefings.

4. Establish employee performance standards and monitor productivity.

5. Train employees in customer service, hospitality standards and restaurant operating procedures.

6. Handle staff grievances, disciplinary matters and workplace performance issues.

7. Promote teamwork, professional conduct and a positive working environment.

3. Financial & Business Management

1. Develop and manage restaurant budgets, operating expenses and financial performance.

2. Monitor daily sales, revenue targets, operating costs and profitability.

3. Analyse sales reports and identify opportunities to increase restaurant revenue.

4. Implement cost-control measures covering food, beverages, utilities and manpower.

5. Monitor food and beverage inventory, purchasing and stock wastage.

6. Coordinate with suppliers and negotiate purchasing arrangements where appropriate.

7. Prepare monthly operational reports, sales forecasts and management performance updates.

8. Develop promotional strategies and business initiatives to attract new customers and retain existing customers.

4. Customer Service & Guest Relations

1. Maintain high standards of customer service and overall dining experience.

2. Handle customer enquiries, feedback and complaints professionally.

3. Manage VIP customers, corporate bookings, private events and large group reservations.

4. Monitor customer satisfaction and implement improvements based on feedback.

5. Ensure appropriate service standards are maintained throughout all restaurant operating hours.

6. Build positive relationships with regular customers and business partners.

5. Food & Beverage Operations

1. Oversee food and beverage service standards and ensure consistency in service delivery.

2. Coordinate with kitchen management to ensure food quality, presentation and timely order fulfilment.

3. Monitor menu pricing, food quality, portion control and customer preferences in coordination with the culinary team.

4. Ensure appropriate handling, storage and management of food and beverage inventory.

5. Monitor restaurant equipment, furniture and facilities and arrange maintenance when necessary.

6. Compliance, Hygiene & Safety

1. Ensure restaurant operations comply with applicable Singapore regulatory requirements.

2. Monitor food hygiene, workplace safety and sanitation standards.

3. Ensure employees follow established food safety and operational procedures.

4. Coordinate with relevant authorities during inspections and licensing matters.

5. Maintain proper operational records, staff documentation and compliance reports.

6. Identify operational risks and implement corrective measures to maintain business standards.

Job Requirements

• Minimum 5 years of relevant restaurant or hospitality management experience.

• Proven experience managing restaurant operations and supervising employees.

• Strong knowledge of food and beverage operations.

• Experience in financial planning, budgeting and cost control.

• Knowledge of sales management, inventory control and procurement.

• Excellent leadership, communication and decision-making skills.

• Ability to manage customer relations and resolve operational issues.

• Good understanding of Singapore food safety and workplace requirements.

• Ability to manage high-volume restaurant operations.

• Strong organisational and business management capabilities.

Salary Package

S$7,300 – S$10,800 per month

Salary will be determined based on qualifications, professional experience, management expertise and operational responsibilities.