Restaurant Manager

Duties and Responsibilities

You shall report directly to the Operations Manager and shall perform all duties assigned by the Company. Your responsibilities include, but are not limited to, the following:

1. Restaurant Operations Management

• Oversee the daily operations of both the Front-of-House (FOH) and Back-of-House (BOH) to ensure smooth, efficient, and profitable restaurant operations.
• Ensure all operational activities are carried out in accordance with the Company's Standard Operating Procedures (SOPs), policies, and service standards.
• Coordinate closely with the kitchen and service teams to ensure efficient food preparation, timely order fulfillment, and seamless customer service, particularly during peak operating hours.
• Monitor service flow, table turnover, food quality, presentation standards, cleanliness, and operational efficiency to maintain an exceptional dining experience.
• Conduct daily pre-opening, operational, and closing inspections to ensure outlet readiness and compliance with Company standards.
• Ensure all equipment, furniture, fixtures, and operating facilities are properly maintained and promptly report any repair or maintenance requirements.

2. Leadership, Staff Supervision & Team Development

• Lead, supervise, motivate, and manage all outlet employees to achieve operational excellence and Company objectives.
• Participate in recruitment, interviewing, onboarding, orientation, and training of new employees.
• Provide continuous coaching, mentoring, and on-the-job training to improve employees' knowledge, productivity, service quality, and professional development.
• Conduct regular performance evaluations and provide constructive feedback to improve individual and team performance.
• Enforce Company policies, workplace discipline, grooming standards, attendance requirements, and code of conduct.
• Manage work schedules, manpower deployment, shift planning, leave arrangements, and staff attendance to ensure adequate operational coverage.
• Foster teamwork, professionalism, accountability, and a positive working environment.

3. Customer Service Excellence

• Deliver and maintain exceptional customer service standards at all times.
• Ensure all customers receive prompt, courteous, and professional service that reflects the Company's service philosophy.
• Handle customer feedback, complaints, and service recovery professionally and effectively to achieve customer satisfaction.
• Monitor customer experience and implement service improvements where necessary.
• Build positive customer relationships to encourage repeat business and enhance customer loyalty.

4. Sales Performance & Business Development

• Support the Operations Manager in achieving monthly sales, profitability, and operational targets.
• Monitor daily sales performance, customer traffic, average spending, and key operational indicators.
• Recommend and implement initiatives to improve sales, productivity, customer satisfaction, and overall business performance.
• Work closely with the Marketing Department to execute promotional campaigns, seasonal programs, loyalty initiatives, and marketing activities.
• Identify opportunities to increase revenue through upselling, cross-selling, and service enhancement initiatives.

5. Financial & Cost Control

• Monitor and control labour costs, food costs, operating expenses, and wastage to achieve budgeted financial objectives.
• Ensure efficient utilization of manpower and operational resources.
• Monitor inventory levels, stock movement, ordering, receiving, storage, and stock rotation to minimize losses and maintain adequate inventory.
• Investigate inventory variances and implement corrective actions where necessary.
• Safeguard Company assets and ensure proper handling of cash, inventory, equipment, and operational resources.

6. Inventory & Procurement Management

• Ensure timely ordering of food, beverages, packaging materials, cleaning supplies, and operational necessities.
• Verify deliveries and ensure goods received meet the Company's quality and quantity requirements.
• Maintain proper inventory records and conduct regular stock counts and stock reconciliations.
• Implement effective inventory control measures to reduce wastage, spoilage, and stock discrepancies.

7. Health, Food Safety & Regulatory Compliance

• Ensure full compliance with all applicable food safety, hygiene, sanitation, workplace safety, and government regulations.
• Maintain compliance with Company food safety programs, cleaning schedules, and operational hygiene standards.
• Conduct routine inspections and audits to ensure cleanliness, food quality, equipment safety, and workplace compliance.
• Ensure all employees consistently adhere to food handling procedures, personal hygiene requirements, and workplace safety practices.
• Immediately report and address any food safety, safety, security, or operational concerns.

8. Labour Productivity & Workforce Management

• Plan and optimize manpower deployment to achieve operational efficiency while maintaining service quality.
• Monitor labour productivity and implement measures to improve efficiency and reduce unnecessary overtime.
• Ensure labour costs remain within approved budgets while meeting operational requirements.
• Manage employee attendance, punctuality, overtime, and shift assignments effectively.

9. Administrative & Reporting Responsibilities

• Complete all administrative duties accurately and within established timelines.
• Prepare and submit operational reports, attendance records, payroll-related documents, inventory reports, sales reports, incident reports, and other required documentation.
• Maintain accurate outlet records and operational documentation in accordance with Company requirements.
• Ensure compliance with internal audit requirements and support periodic operational reviews.
• Coordinate with Human Resources, Finance, Procurement, Marketing, Central Kitchen, and other supporting departments to ensure smooth business operations.
• Assist in implementing Company initiatives, operational projects, and continuous improvement programs.

10. Continuous Improvement & Other Duties

• Proactively identify operational issues and recommend practical solutions to improve efficiency, service quality, and profitability.
• Participate in Company meetings, training programs, briefings, and operational projects as assigned.
• Maintain confidentiality of all Company information, business operations, financial records, recipes, customer information, and other proprietary information.
• Perform any other duties, responsibilities, or projects that may be assigned by Management from time to time, whether or not such duties are specifically stated in this Job Description.

General Provision

The Company reserves the right, at its sole discretion, to amend, expand, reduce, modify, or reassign your duties and responsibilities, and to transfer you to any outlet, department, subsidiary, or affiliated company within the Group, whether on a temporary or permanent basis, to meet operational and business requirements. You are expected to carry out such duties diligently and to familiarize yourself with any revised responsibilities upon notification.

This version is more comprehensive, legally appropriate for Singapore employment contracts, and reflects the responsibilities typically expected of a Restaurant Manager while retaining flexibility for the Company to adjust duties according to operational needs.

Requirement

To be successful in this role, you should possess the following qualifications and attributes:

1. Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, or equivalent qualification in Hospitality, Food & Beverage Management, Business Management, or a related field is preferred.
2. Minimum 3–5 years of relevant experience in the Food & Beverage (F&B) industry, with at least 1–2 years in a supervisory or management position .
3. Strong leadership, people management, and team-building skills with the ability to motivate and develop employees.
4. Excellent customer service, communication, interpersonal, and conflict resolution skills.
5. Good operational knowledge of restaurant management, including Front-of-House (FOH) and Back-of-House (BOH) operations.
6. Ability to manage manpower planning, staff scheduling, labour costs, food costs, inventory control, and overall operational expenses.
7. Strong analytical, problem-solving, and decision-making abilities with the capability to work effectively under pressure in a fast-paced environment.
8. Good understanding of food safety, hygiene, workplace safety, and relevant Singapore regulations, including SFA and WSH requirements.
9. Proficient in Microsoft Office applications (Word, Excel, Outlook) and restaurant Point-of-Sale (POS) systems.
10. Willing to work on rotating shifts, weekends, public holidays, and extended hours when required by operational needs.
11. Self-motivated, responsible, organized, and able to work independently with minimal supervision.
12. Positive attitude, professional appearance, and strong commitment to delivering excellent customer service and operational excellence.
13. Possess strong organizational, time management, and multitasking skills with attention to detail.
14. Ability to communicate effectively in English. Proficiency in Mandarin or other languages will be an added advantage to facilitate communication with Chinese-speaking customers and staff.
15. Candidates with relevant professional certifications in Food Safety, Workforce Skills Qualifications (WSQ), or hospitality-related training will have an added advantage.