Restaurant Manager (Fine Dining)

Job Title: Restaurant Manager

Position Overview

The Restaurant Manager is responsible for the full operational, financial, and administrative management of the restaurant. This role carries direct accountability for profitability, regulatory compliance, service standards, and workforce performance. The Manager is expected to lead with discipline, enforce operational controls, and maintain consistent service excellence.

Key Responsibilities

1. Operational Leadership

. Oversee and manage daily front-of-house and back-of-house operations.

. Ensure smooth coordination between kitchen and service teams.

. Enforce Standard Operating Procedures (SOPs) consistently.

. Supervise opening and closing procedures.

. Maintain high standards of cleanliness, food quality, and service delivery.

2. Financial Management & Cost Control

. Monitor daily sales performance and revenue targets.

. Control food cost, beverage cost, and labour cost within approved budget.

. Manage inventory levels and minimise wastage.

. Review supplier invoices and oversee purchasing.

. Ensure accurate POS reporting and cash handling procedures.

3. Compliance & Regulatory Oversight

. Ensure compliance with Singapore regulations including:

. Ministry of Manpower (MOM)

. National Environment Agency (NEA)

. Inland Revenue Authority of Singapore (IRAS)

. Ensure all staff hold valid work passes and documentation.

. Maintain proper employment records and hygiene compliance.

4. Workforce Management

. Recruit, train, supervise, and evaluate staff performance.

. Prepare and manage staff rosters efficiently.

. Enforce discipline, punctuality, and professional standards.

. Conduct regular team briefings and performance reviews.

5. Guest Experience & Brand Protection

. Maintain high levels of guest satisfaction.

. Resolve guest complaints promptly and professionally.

. Monitor feedback and implement improvements.

. Ensure consistent brand standards and presentation.

Qualifications & Requirements

. Minimum 7 years of proven experience in F&B management (mandatory).

. Strong leadership and decision-making skills.

. Financial literacy with solid cost-control experience.

. Ability to manage high-pressure service environments.

. Thorough understanding of Singapore F&B regulatory requirements.

. Excellent communication and organisational skills.

Reporting Structure

Reports To: Owner / Director

Supervises: Supervisors, Service Staff, Kitchen Staff