restaurant manager

Responsibilities

Lead front-of-house and back-of-house teams to deliver high-quality service and maintain food standards aligned with company expectations

Develop and implement staff scheduling, training programs, and performance management processes to maximize team productivity and engagement

Resolve customer feedback and complaints promptly to sustain high customer satisfaction and loyalty

Manage inventory levels, control operational costs, and coordinate supplier orders to optimize resource utilization

Ensure full compliance with Singapore's food safety, hygiene, and regulatory requirements to maintain operational integrity

Collaborate with senior management to design and execute operational and sales improvement initiatives that drive measurable business outcomes

Prepare detailed operational reports, analyze key performance indicators, and recommend actionable improvements to enhance restaurant performance

Enforce adherence to company policies and uphold the restaurant's brand image through consistent operational excellence

Required competencies and certifications

Availability to work on weekends and public holidays as required by operational needs

Preferred competencies and qualifications

Minimum experience in restaurant management or other managerial roles within the F&B industry

Proven ability to independently manage restaurant operations under pressure

Strong leadership skills demonstrated through effective team management and communication

Proficiency in cost control, inventory management, and staff scheduling systems

High sense of responsibility and professional integrity