Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Barrio is one of many exciting restaurants under CA Concepts: Barrio by Kulto, Cenzo, Kulto, Chicco. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Overseeing of the service of the restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in food products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefits:

• 5 day work week

Join our dynamic team as a Restaurant Manager, where you will play a critical role in ensuring our restaurant operates smoothly and efficiently every day. We are looking for a dedicated leader who can maintain high standards and foster a positive environment for both staff and guests.

Key Responsibilities:

• Ensure daily operations run smoothly, maintaining the highest quality of service.
• Actively respond to and resolve guest problems and complaints to ensure customer satisfaction.
• Train new employees on bar standards and provide ongoing coaching and mentoring to support their personal development.
• Monitor and ensure proper grooming and hygiene standards for all service staff are upheld.
• Ensure all kitchen equipment is well-maintained and operational, adhering to SFA standards; promptly inform the management team of any issues.
• Collaborate with management on supply ordering, cost management, floor efficiency, and staffing needs.
• Assist in the company’s expansion plans and initiatives.

Requirements:

• A positive attitude and a strong willingness to learn.
• Display integrity, initiative, and a proactive approach to challenges.
• A true team player who values collaboration.
• Strong communication skills to engage effectively with staff and guests.
• Minimum of 3 years of related experience.

Preferred Experience:

• Supervisory experience: 3 years
• Restaurant management: 3 years
• Customer service: 3 years
• General management: 3 years

If you are passionate about the hospitality industry and have the drive to elevate our restaurant experience, we want to hear from you! Apply today to join our team and help us create memorable dining experiences.

Join our dynamic team as a Restaurant Manager, where you will play a critical role in ensuring our restaurant operates smoothly and efficiently every day. We are looking for a dedicated leader who can maintain high standards and foster a positive environment for both staff and guests.

Key Responsibilities:

• Ensure daily operations run smoothly, maintaining the highest quality of service.
• Actively respond to and resolve guest problems and complaints to ensure customer satisfaction.
• Train new employees on bar standards and provide ongoing coaching and mentoring to support their personal development.
• Monitor and ensure proper grooming and hygiene standards for all service staff are upheld.
• Ensure all kitchen equipment is well-maintained and operational, adhering to SFA standards; promptly inform the management team of any issues.
• Collaborate with management on supply ordering, cost management, floor efficiency, and staffing needs.
• Assist in the company’s expansion plans and initiatives.

Requirements:

• A positive attitude and a strong willingness to learn.
• Display integrity, initiative, and a proactive approach to challenges.
• A true team player who values collaboration.
• Strong communication skills to engage effectively with staff and guests.
• Minimum of 3 years of related experience.

Preferred Experience:

• Supervisory experience: 3 years
• Restaurant management: 3 years
• Customer service: 3 years
• General management: 3 years

If you are passionate about the hospitality industry and have the drive to elevate our restaurant experience, we want to hear from you! Apply today to join our team and help us create memorable dining experiences.

Overseeing of the service of the restaurant.
Responsible for the smooth running (opening shift & closing shift) of the restaurant.
Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in food products and services.
Provide coaching and feedback to staffs.
Monitor and maintain the operating systems of the outlet.
Ensure food quality and hygiene standard is maintained.
Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
Ensure guests’ requests are not delayed.
Record and report all food-related complaints to the Chef immediately.
Ensure team briefings are carried out before each service period.
Monitor and maintain the operating systems of the outlet.
Ensure that no standing bills stays on the system, and account for all voided.
Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
Handle emergency and difficult situations.
Adjust any modifications to checks or bills.
Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
Develop and implement service-related training programs.
Perform miscellaneous job-related duties as assigned.

R&T RECRUITMENT MANAGEMENT 12C5922 67026282

Decker Barbecue is an authentic Texas barbecue, featuring a variety of slow smoked meats and casual, friendly dining atmosphere. Our tight knit team prides itself for offering not only the highest quality barbecue and beverage program, but also for its warm hospitality and friendly atmosphere.

We are seeking a Restaurant Manager with incredible guest hospitality skills. The ideal candidate will be a warm and friendly personality, with an track record of guest relationship development and strong team and beverage cost management. A responsible and reliable personality with an awesome sense of humor is required!

An example of responsibilities include:

• Leading by examples in restaurant service, serving as a role model and ambassador of Texas BBQ and warm hospitality and guest interaction
• Team scheduling and efficient labour allocation/payroll cost control
• Management of manpower needs, including independent sourcing and attraction of high quality front of house talent, with excellent training to ensure quality and consistency of the Decker style of service.
• Regular in-house trainings to improve hospitality and knowledge skills of our team
• Ensuring quality and inventory of our beverage selection with regular updates to menu reflecting sales and popularity through menu engineering reports - a good knowledge of beer and craft beer is necessary.
• Responsibility for beverage cost management, with accurate inventory management.
• Team culture management: tracking team milestones, birthdays and organizing team bonding outings in line with budgets
• Daily revenue reporting tracking sales and performance of business
• Client review management: tracking feedback and areas for improvement pro-actively, responding to all reviews through email, Google, Facebook, etc.

A competitive package and incentives are offered for this role! If you feel you have the right social personality and a strong track record of reliability with good references, please apply! A cover letter is required for this application to demonstrate your writing capabilities.

Other positions are available for front of house, please reach out if you're interested.

Responsible for overseeing the efficient running and profitability of restaurants and managing their staff

Restaurant Management

· Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

· Liaise with customers, employees, suppliers, licensing authorise etc

· Make improvements to the running of the business

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

Sales

· Push for sales and promotion

Cost Management

· Oversee stock level and order supplies

People Management

· Interview, recruit and supervise staff

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

· Motivate and train staff

Administration and Reporting

· Prepare and present staff/ sales reports

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

Join our dynamic team as a Restaurant Manager, where you will play a critical role in ensuring our restaurant operates smoothly and efficiently every day. We are looking for a dedicated leader who can maintain high standards and foster a positive environment for both staff and guests.

Key Responsibilities:

• Ensure daily operations run smoothly, maintaining the highest quality of service.
• Actively respond to and resolve guest problems and complaints to ensure customer satisfaction.
• Train new employees on bar standards and provide ongoing coaching and mentoring to support their personal development.
• Monitor and ensure proper grooming and hygiene standards for all service staff are upheld.
• Ensure all kitchen equipment is well-maintained and operational, adhering to SFA standards; promptly inform the management team of any issues.
• Collaborate with management on supply ordering, cost management, floor efficiency, and staffing needs.
• Assist in the company’s expansion plans and initiatives.

Requirements:

• A positive attitude and a strong willingness to learn.
• Display integrity, initiative, and a proactive approach to challenges.
• A true team player who values collaboration.
• Strong communication skills to engage effectively with staff and guests.
• Minimum of 3 years of related experience.

Preferred Experience:

• Supervisory experience: 3 years
• Restaurant management: 3 years
• Customer service: 3 years
• General management: 3 years

If you are passionate about the hospitality industry and have the drive to elevate our restaurant experience, we want to hear from you! Apply today to join our team and help us create memorable dining experiences.

• Oversees in the day-to-day leadership and management of an outlet on all aspects of operations in kitchen and services.
• Oversees the quality of food and service and be main point of contact for all guest’s satisfaction matters.
• Be responsible for recruiting and training team on-going basis.
• Be responsible for key financial aspects (Budget vs Actual Sales, Sales Projections & Growth, Inventory management, P & L) and KPI’s (guest experience feedback, team member turnover, mystery shop score, team member engagement survey).
• Proven ability to effectively run both front and back of the house and lead every shift to the Brand standards of quality and service.
• Proactively taking on additional responsibilities where required.
• Be an amazing example of service, providing exceptional and professional interactions with guests and staff alike.
• Ability to promote and drive a culture of the core values and quality & service excellence-cultivates and drives a work atmosphere that is relaxed, welcoming and fun.
• Provides leadership to our service team, nurturing them to even greater heights of happiness, knowledge, and service.
• Ensures maximizing profits and minimising costs including efficient scheduling of staff and inventory control, in partnership with the culinary team.
• Mentors and develops team members to help them reach their full potential.
• Ability to operate with flexibility and creativity.
• Ability to achieve goals through others.
• Provide sufficient trainings
• Ability to manage and restaurant with a high level of attention to detail and genuine care.
• Possesses passion for hospitality. Ensures that you have a contagious enthusiasm and infectious energy and ability to influence people in a positive manner.
• Other duties as assigned.

We’re currently looking for an experienced & self-driven restaurant manager to lead our team.

Responsibilities includes:

1. Maintaining the restaurant's revenue, profitability and quality goals.

2. Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

3. Overseeing stock and ordering supplies

Requirements:

1. Minimum 3 years’ experience

2. Proven customer service experience, strong leadership, motivational and people skill

3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.

Our client, an established Japanese Izakaya chain company, seeks a suitable candidate for the outlet manager position.

Due to their rapid pace of expansion, the candidate ideally needs to start working in the first week of Jan. 2025.

This Izakaya has been established since 2015 and marks its 10th anniversary in the next year. If you are looking for a well-managed and long-lasting post in the F&B industry in Singapore, this will be a great opportunity.

The Manager will oversee the entire operation of the restaurant and may need to look after multiple outlets if we find the candidate capable.

Roles & Responsibilities

• Oversees and manages daily operations of the outlet to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance
• Review staff roster to ensure adequate manpower for each outlet
• Analyse inventory levels to propose purchases for the outlet
• Monitor and report sales, quality and service performance of the outlet
• Develop strategies to achieve sales targets according to customers' profiles
• Plan operational budgets for the outlet
• Coordinate crisis response and recovery activities in accordance with business continuity policies
• Interview and train new staff
• Communicate with Chef on guests’ requirements, and always maintain a close and professional working relationship with the kitchen
• Assist in weekly scheduling of employees according to the labour guidelines and fluctuation in sales
• Develop and review new and existing work processes and procedures in accordance with process improvement reviews
• Propose to management on the initiatives for continuous improvement within the outlet
• Analyse workplace performance and processes to identify opportunities for innovation, improved work practices and utilisation of emerging technology
• Perform audit on staff adherence with the organisation's personal, food and beverage hygiene standards
• Formulate SOP and implement the system and policies for efficient operations
• Perform audit on staff adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
• Perform audit on staff adherence to legislative requirements pertaining to handling and consumption of alcoholic beverages
• Analyse current customers' profiles and preferences to provide targeted recommendations
• Maintain a close and professional relationship with regular clientele
• Deploy customer service standards within the outlet to drive organisation's customer experience goal
• Recommend initiatives to minimise customer service performance gaps
• Monitor quality and consistency to ensure customer satisfaction and respond proactively to prevent and resolve customer service situation
• Implement customer loyalty strategies
• Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs) & Workplace Safety and Health (WSH) policies and procedures
• Monitor outlet's compliance with legislative requirements pertaining to handling and consumption of alcoholic beverages

Roles & Responsibilities

Roles & Responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients
• Overseeing all kitchen operations
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Enforcing safety and sanitation standards in the kitchen
• Creating new recipes to keep the menu fresh
• Keeping up to date with industry trends
• Receiving feedback and making improvements where necessary

• Basic Salary + Fixed Allowances (UP$3600) + Incentive
• Variable Bonus + Meal Provided
• Working days & hours: 5.5 Days per week: 11am – 10pm / 12pm – 10pm (follow roster)
• Working Location: Jurong East
• Excellent Welfare & Benefits

Job Scope

• Assisting the Restaurant Manager in overseeing of the service of the Restaurant.
• In-charging the restaurant when Restaurant Manager is not around.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and reporting all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stocktake of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in implementing and developing training programs.
• Monitoring inventory levels.
• Preparing daily report when Restaurant Manager is not around.
• Reporting restaurant’s situation daily to Restaurant Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Responsibilities:

Operations:

• Collaborate with the Food and Beverage Manager to oversee restaurant operations, including opening and closing procedures.
• Perform daily operational tasks such as order taking, cashiering, consolidating sales, handling reservation calls, and serving food and beverages.
• Understand the flow of operations for both front and back of house operations.
• Execute Standard Operating Procedures (SOPs) in restaurant and ensure their proper implementation.
• Assist in ensuring compliance with Company SOPs and maintain cleanliness and sanitation in all work areas.
• Aid in maintaining and servicing restaurant equipment and records.

Customer Service:

• Provide excellent customer service consistently, handling feedback effectively.
• Offer detailed explanations and recommendations regarding food, wine, and sake selections according to guest preferences.
• Schedule and manage outlet manpower to optimize operational efficiency.
• Uphold a service-oriented approach, prioritizing quality and fostering sincere and intimate customer relations.

Team Management:

• Lead and train team members to enhance guest satisfaction, operational efficiency, and productivity.
• Motivate, develop, and manage staff to achieve individual, team, and business objectives.
• Provide coaching and feedback to staff on service and food quality.

Quality and Hygiene:

• Ensure strict adherence to hygiene and cleanliness standards in the restaurant, maintaining personal grooming standards.

Financials:

• Collaborate closely with the Food & Beverage Manager to achieve revenue goals.

Others:

• Fulfil any additional duties assigned by management.

Requirements

• At least 5 years of F&B work experience in similar capacity
• Experience in fine dining restaurant would be an advantage
• Expereince with Indian cuisine would be an advantage
• Possess great service attitude
• Passion for people & food
• Energetic team player
• Able and willing to coach and develop team members
• Able to work on weekends and public holidays

Papa Ayam is a thriving and dynamic restaurant committed to delivering exceptional dining experiences. We are seeking a highly experienced and motivated General Manager to oversee our day-to-day operations and lead our team to achieve operational excellence. If you thrive in a fast-paced, demanding environment and have a proven track record in restaurant management, we want to hear from you!

1. Operational Leadership:Oversee the daily operations of the restaurant, ensuring smooth service during peak hours.
   Manage and monitor food preparation, presentation, and service to maintain the highest standards.
   Implement efficient systems for inventory control, ordering, and cost management.
   
2. Financial Management:Develop and manage budgets, control expenses, and meet financial targets (sales, labor costs, food costs, etc.).
   Analyze monthly P&L statements and take corrective actions to improve profitability.
   Forecast revenue and develop strategies to drive growth and achieve set KPIs.
   
3. Team Management and Training:Hire, train, and retain top-performing staff across all departments.
   Lead, motivate, and evaluate team performance, ensuring a culture of accountability and professionalism.
   Conduct regular training sessions to enhance skills and ensure compliance with restaurant standards.
   
4. Customer Service Excellence:Ensure exceptional guest satisfaction by handling complaints, addressing feedback, and implementing improvements.
   Monitor customer reviews and online platforms to maintain a positive reputation.
   Set clear service standards and uphold them at all times.
   
5. Health, Safety, and Compliance:Ensure strict compliance with food safety, hygiene, and sanitation regulations.
   Conduct regular audits and maintain all health and safety documentation.
   Manage risk by ensuring workplace safety for staff and customers.
   
6. Strategic Growth:Collaborate with marketing teams to drive promotions, events, and campaigns to attract and retain customers.
   Develop and implement strategies to increase revenue, such as menu updates, pricing strategies, and upselling techniques.
   Monitor competitor activity and identify new trends to keep the restaurant ahead of the curve.
   
7. Administrative Duties:Prepare detailed operational reports for senior management.
   Oversee scheduling, payroll, and staff performance reviews.
   Maintain relationships with suppliers, negotiate contracts, and manage deliveries.
   

Qualifications & Requirements:

• Bachelor’s degree.
• Long working hours and COMPULSORY on WEEKENDS AND PH.
• Strong leadership, decision-making, and problem-solving abilities.
• Proficiency in financial reporting, inventory systems, and POS software.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including weekends, holidays, and evenings.
• A hands-on leader who thrives in high-pressure, fast-paced environments.

Duties and Responsibilities

• Manage day-to-day operations independently within budgeted guidelines
• Delivering high quality food and beverage products at all times
• Responding efficiently and accurately to feedback and complaints
• Prepare employee schedules and ensure sufficient staffing for all shifts.
• Generating sales and meet target through proper execution of marketing strategies
• Hire, train and retain team members
• Maintain Standards and Standard Operating Procedures for store operations
• Responsible for inventories and stock taking activities
• Regularly inspect equipment to ensure they are maintained well and in good working order
• Comply with F&B safety and hygiene policies and procedures

Skills and Qualification

• Min NITEC with 2 years of supervisory working experience in F&B/Retail or hospitality industry.
• Diligent team player passionate in F&B operation
• Good communication and leadership skills
• Able to multi task in fast pace environment
• Those with no experience will be considered for trainee manager position

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.
• Ordering food, linens, gloves and other supplies while staying within budget limitations

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Responsibilities:
• In charge of daily management & operation of the restaurant outlets
• Responsible for outlet sales target and KPIs include overall costing including food cost and labour cost

• Enhance the leadership and performance excellence of the team members by training and motivating
• Respond to the customer or team members comments and feedback professionally

• Assist in the day to day operation and able to handle customer's feedback and complaints
• Responsible and ensure outlet safety, cleanliness, hygiene and keeping in high standards
• Responsible for outlet workforce arrangement, scheduling and reporting shortage or excess of the workforce to Area Manager regularly

Job Responsibilities

- Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met

- Achieving the highest service standards and exceeding a high guest expectation daily

- Establish good rapport with customers and handle customers' request professionally and promptly

- Lead and motivate staff in achieving sales target and customer satisfaction

- Plan staff rosters and provide training and coaching to staff on customer service and product knowledge

- Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines

- Manage operational costs and requisite stocks/items required by the restaurant

- Assess and improve restaurant profitability and to prepare and present staffing/sales reports to the Management in a timely manner

Requirements

- Min 3 years of relevant experience in managing restaurant.

- Present a positive and professional attitude at all times.

- Can work independently and as a team player with good interpersonal skills

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented