Join Our Growing Team!
As our group continues to expand, we are looking for passionate and service-oriented individuals to join our F&B team.
The Restaurant Manager is responsible for leading the overall operations of the restaurant, ensuring operational excellence, exceptional customer service, high food quality, and full compliance with food safety and hygiene standards. This role also drives business performance through effective team leadership, cost control, supplier management, and continuous operational improvements.
Key Responsibilities
1. Restaurant Operations Management
- Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
- Ensure seamless coordination between front-of-house and back-of-house teams.
- Conduct opening and closing procedures in accordance with company SOPs.
- Monitor service standards, food quality, presentation, cleanliness, and overall dining experience.
- Ensure compliance with food safety, workplace safety, and hygiene regulations at all times.
- Review and improve operational workflows, SOPs, and service processes to enhance productivity and customer satisfaction.
- Resolve operational issues and customer complaints promptly and professionally.
2. Service Excellence & Customer Experience
- Deliver exceptional customer service and create a welcoming dining environment.
- Attend to customers enquiries, feedback, and special requests in a professional manner.
- Monitor customer satisfaction and implement service improvement initiatives.
- Manage reservations, walk-in guests, table allocation, and seating arrangements to optimise restaurant capacity and table turnover.
- Oversee VIP reservations, private dining arrangements, and large group bookings to ensure a seamless guest experience.
- Support frontline operations during peak service periods whenever necessary.
3. Team Leadership & People Management
- Lead, supervise, motivate, and coach service crew and supervisory staff.
- Conduct on-the-job training and ensure employees are well versed in company SOPs and service standards.
- Prepare staff schedules and optimise manpower deployment according to business needs.
- Monitor employee attendance, punctuality, grooming, discipline, and overall performance.
- Participate in recruitment, interviewing, onboarding, and retention of restaurant employees.
- Foster a positive, collaborative, and high-performance working culture.
4. Sales & Business Development
- Drive outlet sales and profitability by identifying revenue-generating opportunities.
- Plan and execute promotional campaigns, marketing initiatives, and customer engagement activities.
- Encourage menu upselling and cross-selling to maximise average spending per customer.
- Monitor sales performance, promotional effectiveness, and customer trends, recommending improvement strategies where necessary.
5. Kitchen & Food Quality Support
- Work closely with the Head Chef and kitchen team to ensure timely food preparation and consistent quality.
- Support dessert and beverage preparation when operationally required.
- Ensure food preparation areas comply with food safety and hygiene standards.
- Coordinate between kitchen and service teams to ensure efficient order fulfilment and customer satisfaction.
6. Inventory, Procurement & Supplier Management
- Build and maintain strong relationships with local and overseas suppliers.
- Conduct regular supplier performance reviews and negotiate competitive pricing, favourable credit terms, and volume rebates.
- Develop contingency supplier networks for critical ingredients to minimise operational disruptions.
- Analyse inventory consumption patterns and establish optimal stock levels to reduce food wastage and holding costs.
- Collaborate with the Head Chef to oversee inventory management and purchasing activities.
- Verify incoming deliveries against purchase orders and participate in stock audits to ensure inventory accuracy and minimise losses.
7. Financial & Administrative Management
- Prepare and analyse daily, weekly, and monthly operational reports, including: Sales performance, Labour cost, Inventory and food cost, Promotional ROI, Customer feedback
- Monitor operating expenses and identify opportunities for cost optimisation.
- Ensure accurate cashiering procedures and POS reconciliation.
- Maintain proper operational documentation and compliance records.
- Coordinate with internal departments, vendors, and external stakeholders as required.
- Support management with operational improvement projects and business initiatives.
8. Compliance & Workplace Safety
- Ensure full compliance with company policies, SOPs, food safety regulations, and workplace safety requirements.
- Maintain a clean, safe, and welcoming restaurant environment.
- Lead by example in upholding hygiene and sanitation standards.
- Ensure compliance with all relevant regulatory and licensing requirements.
9. Other Duties
- Support daily restaurant operations whenever required.
- Undertake any other duties and responsibilities assigned by Management that are commensurate with the role.
Job Requirements
- Diploma or Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related discipline.
- Minimum 5 years of relevant restaurant operations experience, with at least 2 years in a managerial or supervisory role.
- Experience managing high-volume restaurant operations is highly preferred.
- Strong leadership and people management skills with the ability to motivate and develop teams.
- Excellent customer service, communication, and interpersonal skills.
- Strong problem-solving, decision-making, and conflict resolution abilities.
- Good understanding of restaurant financials, including sales, labour costs, food costs, inventory management, and budgeting.
- Knowledge of food safety, workplace safety, and hygiene regulations.
- Experience in supplier management, procurement, inventory control, and cost optimisation will be an advantage.
- Proficient in Microsoft Office applications and POS systems.
- Able to work on rotating shifts, weekends, and public holidays.
- Possess a valid Food Safety & Hygiene certification.
- A proactive, hands-on leader with a strong sense of ownership, adaptability, and commitment to operational excellence.
