1,011 Restaurant Manager jobs in Singapore

Job Description & Requirements

Responsibilities

1. Provide a pleasant dining experience to customers and event guests.

2. Response promptly for guest's feedback that requires the restaurant manager's decision and immediate actions.

3. Work together with the operation team to achieve the restaurant sales target.

4. Create staff schedule to ensure appropriate staffing.

5. Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions, planning, enforcing policies and procedures for the restaurant operation team.

6. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality, and customer service standards, resolving problems, identifying trends, determining system improvements, and implementing changes to the restaurant set ups and policies if deemed necessary.

7. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions. To ensure operational costs are within the given the company's budget and financial requirements.

8. Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.

9. Controls costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation.

10. Maintain a safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations, securing revenues, developing and implementing action plans.

11. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, and monitoring food presentation and service.

12. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests and exploring innovative opportunities to add value to job and restaurant accomplishments

13. To assists banquet team as and when is necessary and instructed by the management.

14. Promote the brand in the local community through word-of-mouth and restaurant events.

Competencies

• Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance.
• Provide inspired leadership for the organization.
• Monitor every process and procedure.
• Ensure streamlined production of goods and services.
• Organising paperwork and managing a team effectively.
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction.
• Patience and customer-oriented approach.
• Excellent Customer Service Skill.

Job Description & Requirements

Responsibilities

1. Provide a pleasant dining experience to customers and event guests.

2. Response promptly for guest's feedback that requires the restaurant manager's decision and immediate actions.

3. Work together with the operation team to achieve the restaurant sales target.

4. Create staff schedule to ensure appropriate staffing.

5. Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions, planning, enforcing policies and procedures for the restaurant operation team.

6. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality, and customer service standards, resolving problems, identifying trends, determining system improvements, and implementing changes to the restaurant set ups and policies if deemed necessary.

7. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions. To ensure operational costs are within the given the company's budget and financial requirements.

8. Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.

9. Controls costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation.

10. Maintain a safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations, securing revenues, developing and implementing action plans.

11. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, and monitoring food presentation and service.

12. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests and exploring innovative opportunities to add value to job and restaurant accomplishments

13. To assists banquet team as and when is necessary and instructed by the management.

14. Promote the brand in the local community through word-of-mouth and restaurant events.

Competencies

• Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance.
• Provide inspired leadership for the organization.
• Monitor every process and procedure.
• Ensure streamlined production of goods and services.
• Organising paperwork and managing a team effectively.
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction.
• Patience and customer-oriented approach.
• Excellent Customer Service Skill.

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
• 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 staffs in outlet
• Responsible for the restaurant to meet or exceed standards in food quality, safety and cleanliness
• Responsible for conducting monthly stock check and replenishing of all inventories
• 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
• Provide coaching and responsible for staff training and development and monitoring of staff performances as well as roster planning
• 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

Responsibilities
Manage daily restaurant operations to ensure smooth running of operations
Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
Monitor food and beverage quality, ensuring they meet our high standards
Maintain inventory, order supplies, and manage budgetary and financial operations
Resolve customer complaints and feedback with professionalism and efficiency
Lead, train, coach and motivate a team of the staff
Handle customer complaints, inquiries, and feedback professionally
Ensure high standards of customer service are consistently met
Any other ad-hoc duties as assigned by the Company
Requirements
Proven experience in a similar role within a high-volume or upscale restaurant environment
Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills
Excellent customer service and communication skills
Problem-solving and conflict-resolution abilities
Able to work on weekends and public holidays
Ability to work in a fast-paced environment
Physical stamina to stand and walk for extended periods
PC literate, well-organized, and self-motivated
Whatsapp for more information
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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.
#J-18808-Ljbffr

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
• 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 staffs in outlet
• Responsible for the restaurant to meet or exceed standards in food quality, safety and cleanliness
• Responsible for conducting monthly stock check and replenishing of all inventories
• 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
• Provide coaching and responsible for staff training and development and monitoring of staff performances as well as roster planning
• 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

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, coach and motivate a team of the staff
• Handle customer complaints, inquiries, and feedback professionally
• Ensure high standards of customer service are consistently met
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills
• Excellent customer service and communication skills
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp for more information

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, coach and motivate a team of the staff
• Handle customer complaints, inquiries, and feedback professionally
• Ensure high standards of customer service are consistently met
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills
• Excellent customer service and communication skills
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand and walk for extended periods
• PC literate, well-organized, and self-motivated

Whatsapp for more information

Job Description & Requirements

Responsibilities

1. Provide a pleasant dining experience to customers and event guests.

2. Response promptly for guest’s feedback that requires the restaurant manager’s decision and immediate actions.

3. Work together with the operation team to achieve the restaurant sales target.

4. Create staff schedule to ensure appropriate staffing.

5. Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees, communicating job expectations, planning, monitoring, appraising, and reviewing job contributions, planning, enforcing policies and procedures for the restaurant operation team.

6. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality, and customer service standards, resolving problems, identifying trends, determining system improvements, and implementing changes to the restaurant set ups and policies if deemed necessary.

7. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions. To ensure operational costs are within the given the company’s budget and financial requirements.

8. Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.

9. Controls costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation.

10. Maintain a safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations, securing revenues, developing and implementing action plans.

11. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, and monitoring food presentation and service.

12. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests and exploring innovative opportunities to add value to job and restaurant accomplishments

13. To assists banquet team as and when is necessary and instructed by the management.

14. Promote the brand in the local community through word-of-mouth and restaurant events.

Competencies

• Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance.
• Provide inspired leadership for the organization.
• Monitor every process and procedure.
• Ensure streamlined production of goods and services.
• Organising paperwork and managing a team effectively.
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction.
• Patience and customer-oriented approach.
• Excellent Customer Service Skill.