1,244 Restaurant jobs in Singapore

• INDIAN RESTAURANT GENERAL MANAGAR RESTAURANT
• Customer service: Maintaining a welcoming atmosphere and training staff to do the same. They also gather customer feedback and work to improve the customer experience.
• Leadership: Developing a positive team culture and employee morale. They also create schedules that consider both employee preferences and the restaurant's operational needs.
• Inventory management: Keeping track of stock levels and knowing when to order more from suppliers.
• Requirements
Qualifications

/ Diploma in business Hospitality management

Experience

min 1 year in F&B industry

FOH Job Requirement:

1. More than 1 year of management experience in well-known chain food and beverage brands.
2. Familiar with local food and beverage laws and regulations.
3. Proficient in EXCEL, WORD, PPT, PDF, EMAIL, or other office software.
4. Outgoing personality with strong communication skills and understanding. Willing to take responsibility at work and able to handle customer complaints with quick adaptability, meticulous thinking and good judgement.
5. Identify with the company's corporate cultures and values, enjoy sharing and communicating with colleagues at all levels, aim to create a harmonious working atmosphere, and actively propose solutions or improvement suggestions for the team.
6. Capable of building a new team, training new employees and nurturing shift managers.
7. Able to strictly follow the company's management system for the FOH, and make a fair evaluations and personal improvement plans.
8. Understand the importance of branding and prioritize brand building in decision making.

Job Responsibility:

1. Responsible for daily operation of the restaurant.

2. Provide training to employees and new hires, conduct assessment to ensure and sustain service quality.

3. Ensure that all employees comply with the company's dress code requirements.

4. Schedule the work shifts for employees.

5. Organise employee's meetings and activities.

6. Establish and maintain relationship with customers.

7. Ensure that the display and food quality of all products meet the company's standards.

8. Conduct Four-Color Cards assessments to maintain high quality restaurant operations.

9. Manage examples of excellent performance and amazing cases.

10. Drive revenue and profit by developing and implementing marketing strategies that align with the company's mission and values.

11. Manage labour and food cost.

12. Maintain food safety, property safety, personal safety, and hygiene safety throughout the restaurant.

13. Lead FOH staff and ensure they receive necessary assistance during their shifts.

14. Keep learning and periodically enhance management and job skills through internal training and job rotations.

15. Recruit new employees and handle resignations and terminations.

16. Responsible for restaurant emergency respond.

Duties and Responsibilities

• Assists in daily operation tasks (eg: taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages, etc) during your assigned shift to a consistently high standard.
• Manage the restaurant to meet or exceed standards in food quality, safety and cleanliness.
• Assist with outlet administrative duties and submit all necessary records and paperwork to corporate office on time.
• Conduct staff training and monitor staff performance
• Enforce discipline and ensure proper conduct of all staff whereby create a high level of morale amongst the staff in outlets.
• Conduct monthly stock check of all inventories
• Perform any other duties as assigned by Manager

Requirements:

• Relevant working experience in similar roles in the F&B industry
• Strong leadership quality with excellent communication interpersonal skills
• Willing to work shifts, weekends and public holidays
• Can-do attitude, driven, passionate about work and a team player
• Able to multi-tasks and work under pressure ; May require working long hours

• INDIAN RESTAURANT GENERAL MANAGAR RESTAURANT
• Customer service: Maintaining a welcoming atmosphere and training staff to do the same. They also gather customer feedback and work to improve the customer experience.
• Leadership: Developing a positive team culture and employee morale. They also create schedules that consider both employee preferences and the restaurant's operational needs.
• Inventory management: Keeping track of stock levels and knowing when to order more from suppliers.
• Requirements
Qualifications
/ Diploma in business Hospitality management
Experience
min 1 year in F&B industry

Restaurant Leadership Opportunity

About the Role:

• We are seeking a dedicated and organized Restaurant Manager to oversee the day-to-day operations of our restaurant.

Responsibilities:

• Oversee daily floor and service operations, ensuring everything runs seamlessly.
• Coordinate closely with the kitchen to keep pace, focus, and clear communication.
• Step in on the floor when needed to support your team and keep service flowing.
• Mentor and guide junior staff, helping them grow in skills and confidence.
• Maintain high standards for service quality, cleanliness, and guest experience.
• Spot potential challenges early and resolve them before they impact operations.

• Experienced in leading teams within an F&B or hospitality setting.
• Calm, attentive, and able to make quick, thoughtful decisions under pressure.
• Clear communicator who can motivate and engage a diverse team.
• Passionate about coaching and creating a positive workplace culture.
• Organized, energetic, and always looking for ways to improve.

• Location: Multiple outlets across the island
• Work Schedule: 5-day work week
• Rewards & Benefits:
  Annual Wage Supplement (13th-month bonus)
  Performance-based incentives
  Medical coverage
  Ongoing training and leadership development

• Ensure guests' needs and expectations are met by providing efficient and professional service.
• Lead by example by demonstrating exemplary professionalism.
• Attend to guests' needs and complaints promptly and politely.
• Resolve all potential service issues.
• Perform duties in the best interest of the Company, ensuring that SOPs and SOCs are applied on a daily basis.
• Supervise food and beverage service by directing and guiding subordinates.
• Attend meetings and briefings.
• Submit monthly paperwork and requisite forms to the respective departments.
• Execute any duties assigned from time to time by the Operations Manager.

• Minimum 3-4 years of managerial experience in the Food & Beverage industry.
• Proficiency in both spoken and written English and Mandarin, with the ability to communicate effectively and handle guest needs and complaints promptly and professionally.
• Strong communication and interpersonal skills, with the ability to establish and maintain positive guest relationships.
• Intermediate level of IT proficiency; familiarity with Microsoft Excel and PowerPoint will be an added advantage.
• Demonstrated leadership ability with a high level of initiative and problem solving skills.