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