Position Title: Restaurant & General Manager
Department: Operations
Reporting To: Business Owner / Director
Key Responsibilities
Restaurant Operations
- Oversee day-to-day operations of the restaurant, ensuring smooth service and high customer satisfaction.
- Lead, train, and supervise staff to maintain service standards and operational efficiency.
- Monitor inventory levels, place orders, and control food and beverage costs.
- Implement and enforce health, safety, and hygiene standards.
- Handle customer feedback, service recovery, and ensure positive dining experiences.
General Management
- Develop and manage operational budgets, sales targets, and cost control measures.
- Prepare and review reports on sales, expenses, staffing, and performance metrics.
- Coordinate with suppliers, vendors, and external partners for timely procurement.
- Drive marketing, promotions, and customer engagement initiatives.
- Ensure compliance with licensing, regulatory, and company policies.
Catering & Event Management
- Manage catering orders from inquiry to fulfillment, ensuring accurate requirements and timely execution.
- Liaise with kitchen staff to plan and prepare catering menus for events (corporate, private, weddings, etc.).
- Coordinate logistics, delivery, and setup for catering orders.
- Maintain strong client relationships and build repeat business opportunities.
Requirements
- Proven experience (minimum 7-9 years) in restaurant management or F&B operations.
- Strong leadership skills with the ability to manage and motivate a diverse team.
- Experience in handling catering operations and large-scale food orders.
- Excellent organizational, problem-solving, and decision-making skills.
- Strong communication and customer service abilities.
- Knowledge of budgeting, P&L management, and cost control.
- Familiarity with food hygiene, workplace safety, and F&B regulations in Singapore.
- Flexibility to work evenings, weekends, and public holidays as required.
