2,478 Restaurant jobs in Singapore

Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design.
Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore.
The Restaurant Manager is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations.
Key Responsibilities
Creates a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.
Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
Requirements
Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.
Prior work experience in Asia, Singapore or South East Asia preferred.
Accustomed to and comfortable with media exposure.
Benefits
5-day Work Week.
Duty Meals are provided.
Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
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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

Role: Restaurant Manager OR Assistant Restaurant Manager

Location: Bukit Panjang, Sembawang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU), Orchard, Simei, Serangoon, Bugis and more

Looking for:Full time

Open to: Singapore with permanent work rights

Working Hours:

• 5.5 / 6 days per week
• 10 hours per day

Job Description:

• Lead the service team when the Restaurant Manager / Assistant Restaurant Manager is not around
• Greet and assist customers with our self-ordering kiosk
• Maintain cleanliness of tables and dining areas
• Assist with food preparation and ingredient refills as needed
• Seek feedback from our customers on our mala

Requirements:

• Ability to speak basic Chinese and English is preferred as you'll be working with a diverse team. Those comfortable in a Chinese-speaking environment are especially welcome
• You're passionate about providing exceptional service and making every guest feel like family
• You're a positive, energetic individual who thrives in a collaborative environment.
• You're a flexible multitasker who's always ready to pitch in where needed.
• Previous Restaurant Experience: Minimum 1 year in the similar position
• Food Hygiene Certificate: A plus, if you do not have no worries. We will send you for course

Benefits:

• Competitive Salary Packages
• Flexible Work Options: choose between 5.5-day, or 6-day work weeks, each offering a different pay range
• Enjoy delicious staff meals during your shift (up to 2 meals a day).
• Annual Increment: Receive a yearly salary increase based on your performance and dedication
• Monthly Bonus: If outlets meet the expectations set in the guidelines and SOP
• Performance Bonus: Receive extra recognition and rewards for exceeding expectations and going above and beyond in your role

Join us

Send your resume and click apply or visit our restaurant to apply in person. Alternatively, you can also drop an email to ; contact Jolyn)

(Job ID: )

Responsibilities:

• Responsible for daily smooth and efficient performance and operation of the restaurant
• Provide leadership in cultivating, guiding and coaching staff in providing excellent service
  
  experience to all customers consistently
• Conducting daily/weekly roll call with employees to drive operations effectiveness and
  
  efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer,
  
  promotions etc.
• Ensuring food preparation and cooking are in accordance to company's standard operating
  
  procedures
• Handle escalated customer's complaints promptly, professionally and report issues to the higher
  
  authority
• Operating and providing training of the existing POS system and ordering system etc.
• Responsible for the restaurant to meet or exceed standards in food quality, safety and cleanliness
• Handle the outlet administrative duties and submit all necessary records and paperwork to the
  
  corporate office on time.
• Provide coaching and responsible for staff training and development and monitoring of staff
  
  performances as well as roster planning
• Enforcing discipline and ensuring proper conduct of all staff whereby create a high level of morale
  
  amongst the staff in outlets.
• Maintaining Standard Operating Procedures for the restaurant operations
• Responsible for conducting monthly stock check and replenishing of all inventories
• Responsible for the maintenance of critical standard: holding times, service speed and quality, raw
  
  and furnished product quality at all times
• Responsible for maintaining proper sanitation, hygiene standards in kitchen and maintain effective
  
  store presentation
• Responsible for the restaurant opening and closing cleaning and washing activities
• Ensuring licensing, safety, hygiene, health, cleanliness, sanitation standards are in strict compliance
  
  with legislation and guidelines
• Ensuring appropriate staffing levels are maintained to an optimum level for customer satisfaction
  
  whilst within budget guidelines.
• Prepare monthly report in relation to the restaurant performance
• Perform any other duties as assigned

Requirements :

(Must)

• Minimum 6 years of working experience in F&B industry with restaurant management experience
• 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
• With hygiene certificate
• Comfortable with working at non-halal restaurant

(Advantage)

• Working experience in Japanese restaurant will be advantageous
• Proficient in Japanese language will be advantageous in order to liaise with Japanese customers

We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities.

Please kindly refer to the Privacy Policy of Good Job Creations for your reference:

EA License no.: 07C5771

EA Personnel Reg. No.: R

EA Personnel Name: Ayumu Matsuki

FOH Job Requirement:

• More than 1 year of management experience in well-known chain food and beverage brands.

• Familiar with local food and beverage laws and regulations.

• Proficient in EXCEL, WORD, PPT, PDF, EMAIL, or other office software.

• 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.

• 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.

• Capable of building a new team, training new employees and nurturing shift managers.

• Able to strictly follow the company's management system for the FOH, and make a fair evaluations and personal improvement plans.

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

Overview
The incumbent is responsible to assist and support the restaurant manager in managing and coordinating all operational activities of the restaurant to achieve or exceed financial goals (revenue targets and profitability for the outlet). Ensure guests' and associates' satisfaction by maintaining high service standards established by the hotel.
Responsibilities
Review logbook daily and prepare reports on special incidents and complaints.
Assist to oversee the administration of weekly duty rosters.
Ensure that restaurant operation equipment is in good condition at all times.
Ensure that the outlet is fully equipped with the necessary supplies at all times.
Maintain good communication with the kitchen operations team.
Oversee the reservation system to maximize the outlet’s seating capacity.
Coordinate with the Chef & F&B department heads on menus and promotions.
Prepare action plans for promotions, and follow-up to ensure the plans are followed.
Prepare capital expenditures for the restaurant operation.
Conduct market surveys and competitor analysis.
Submit monthly forecasts.
Submit training reports.
Compile & record accurate operating equipment inventories.
Check details of purchase requisitions before approving them.
Report deficiencies or breakage of operational equipment.
Monitor slow-moving items and ensure that the Chef is aware of them.
Monitor proper utilization of supplies.
Ensure that staff levels are scheduled accordingly.
Carry out a daily briefing before each operation.
Ensure hygiene and cleanliness in the restaurant at all times.
Appraise staff on their work performance annually.
Delegate specific duties and responsibilities to subordinates.
Encourage and constantly make an effort to keep staff morale high.
Recognize and give incentives to deserving staff.
Arrange staff overtime and compensation.
Maintain and enhance staff grooming and personal hygiene.
Give full and active support to the hotel’s environmental management efforts.
Requirements
Candidate must possess at least a Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent.
At least 3 Year(s) of working experience in the related field is required for this position.
Willing to work on split shifts, rotating shifts, weekends, and public holidays.
Bilingual in English and Mandarin to liaise with Mandarin-speaking guests/associates.
Additional Information
5-day work week
13th month AWS and Performance Bonus
Annual Leave from 10 days
Up to 50% Associate Dining & Accommodation Discounts at Group Properties
Referral Incentive of S$1,000*
Career Development and Training opportunities
*Terms & Conditions Apply.
PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.
We regret that only shortlisted applicants will be notified.
Interested applicants are invited to send your updated resume via
Apply Now .
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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
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Responsibilities
Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
Ensure that all customers receive an exceptional dining experience.
Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
Handle disciplinary issues, conducting annual team review and confirmation of staff.
Ensure the strict compliance by all staff to company’s standard operating procedures.
Qualifications
Degree in Hospitality Management, Business Administration, or related field preferred.
At least 3-5 years of experience restaurant management or a related field.
Strong leadership skills.
Excellent communication skills.
Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
Flexibility to work evenings, weekends, and holidays as needed.
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