Responsibilities:

• Lead daily operations (including opening and closing) efficiently through guiding team members
• Induct, mentor and train junior staff to achieve guest satisfaction
• Recommend and up-sell menu items as well as advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality by ensuring action plans are carried out
• Implement plans to ensure efficient use of resources and minimize wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive, collaborative and high-performing culture to heighten staff morale
• Strategize manpower planning to support operational needs within budget
• Handle guest complaints with care and provide service recovery options
• Ensure smooth implementation of new F&B products
• Ensure cleanliness of restaurant at all times
• Manpower planning

Requirements:

• Diploma in any field
• At least 3 years of relevant experience and experience in managing a team
• Excellent communication, interpersonal, leadership and organisational skills
• Able to perform in a fast paced environment
• Willing to work 5 days rotating shift, on weekends and public holidays
• Business and financial acumen to achieve profitability targets will be advantageous

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Your main duties are as follows:

• Adhere to hygiene and safety standards

• Take reservations and enquire purpose of visit.

• Present menu and share promotions, specials, and items to customers.

• Take food and beverage orders, repeat orders to guests, and inform guests of the estimated time to serve.

• Oversee a team of servers who are assigned to his/her shift.

• Key orders in the Point-of-Sale system efficiently.

• Process payment and check bills promptly.

• Assist the restaurant manager by getting involved in planning and organizing special events.

• Check food and beverage inventories and stocks in a consistent and accurate manner.

• Complete opening, operating, and closing procedures.

• Handle problems with cashier payments.

• Escalate guests' complaints to the duty manager if unable to conduct service recovery.

• Adhere to the company’s standard operating procedures

• Any other appropriate duties and responsibilities as assigned

Working Hours: 6 days work week, including weekends & PH.

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

· 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

· Plan duty roster

· Check on staff punctuality and discipline

· Handle customer enquiries and complaints

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

The Singapore Island Country Club is the grandest and most established golf and country club in Singapore. With premium facilities, a rich history and strong camaraderie among its members, we offer a meaningful and enriching environment for those who aspire to excel in the country club industry.

Job Functions & Summary:

Responsible for planning and coordination of restaurant operations and guest relations.

Job Roles & Responsibilities:

(1) Ensure that operations are adequately mannered, taking into account peaks and troughs in demand.

(2) Conduct performance appraisal of all immediate subordinates.

(3) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.

(4) Draw up duty roster of service personnel.

(5) Attend to enquiries and feedback from Members.

(6) Assist Kitchen Operations with input regarding menu items.

(7) Oversee implementation of F&B initiatives affecting outlet seating area and staff.

(8) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.

(9) Oversee the grooming of staff and ensure that the code of conduct is adhered to at all times.

(10) Responsible for keeping records of staff attendance, leave, etc.

(11) Improve processes and workflows to ensure that breakages and wastage of food are minimized.

(12) Oversee restaurant operations to ensure that the outlet is properly set for service.

(13) Produce reports on sales, items and covers sold, and number of guests served.

(14) Ensure that all checks presented are accurately drawn up.

(15) Lead the team and motivate them to contribute to the best of their abilities.

(16) Manage and control linen supplies to the restaurant.

(17) Coordinate with various departments on maintenance of furniture, fixtures and fittings when necessary.

(18) Any other duties that might be assigned from time to time.

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.

- Co-ordinating daily restaurant management operations, take charge of Phone Reservation. (Included during break hours).

- Responsible for opening and closing procedure of the restaurant

- Maximize sales opportunity and control cost within the budget to meet business result.

- Delivering superior food and beverage service and maximizing customer satisfaction

- Responding efficiently and accurately to restaurant customer

enquiries and complaints, problem solving

- Meet and greet customers, organize table reservation and offer advice

about menu and liquor choices

- Overseeing stock levels

- Liaising with customers, employees, suppliers, sales representatives

etc

- Organize and supervise shifts, plan smooth operation of the

restaurant as well as manager the cash drawers and petty cash

- Handling administration and paperwork

- Making improvements to the managing and running of the business

and developing the restaurant

- Ensures that appropriate sanitation and safety standards are met

Singapore SFA requirement

- Formulating strategies, assessing and improving profitability of the

restaurant

- Recruitment, training and supervisory of staffs, diligent and be a team

player

- Any decision making must seek for company director approval

- Other ad-hoc duties as assigned

Working Hours: 44hrs/week (5 days per week inclusive weekends n PH)

Location: Suntec City

Salary: $4000 - $7000

Job Descriptions

• Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
• Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
• Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
• Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.

Requirement

• At least 3-5 years of experience in managing a restaurant, preferably familiar with fine dining restaurant operations
• Strong knowledge in wine and sake
• Excellent interpersonal and communication skills
• Able to thrive in a fast-paced environment and work efficiently under pressure

The Assistant Restaurant Manager is someone who is passionate about food and customer service. They are a problem solver with strong work ethic and leadership skills. The Assistant Restaurant Manager understands that customer satisfaction always takes priority but efficient restaurant operations make it possible. They are an experienced leader with a goal to move up in the management field.

Responsibilities

· Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.

· Effectively manage the restaurant in the absence of the Restaurant Manager.

· Manage operations with passion, integrity, and knowledge while promoting the culture and values of the company.

· Implement new company policies and procedures by developing plans and instructing staff.

· Provide direction to shift leaders, and staff to achieve restaurant goals.

· Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement.

· Provide coaching and feedback to managers and staff and assess performance on and ongoing basis.

· Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations

· Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.

· Consistently monitor product and labor costs to remain within goals.

· Solicit guest feedback to understand the needs and wants of customers.

· Train and coach staff on guest services principles and practices.

· Follow the restaurant policies and procedures, including those for cash handing and safety/security.

· Monitor and maintain the Micros POS System.

· Assist in new menu implementation.

· Develop and implement creative solutions to areas of improvement.

· Assist in conducting staff and daily pre-shift meetings.

· Assist in any areas of the restaurant when staffing constraints require.

· Identify employee weaknesses and retrain as necessary.

· Complete the season to the specifications outlined in your Employment Contract.

Minimum Qualifications

· Previous Experience: Prior Restaurant and Management Experience.

· Able to use touch-sensitive POS System.

· Able to lift minimum of 10 lbs.

· Able to work in a high-temperature kitchen for an extended period of time.

· Completed training in all areas of restaurant.

· Must be able to take direction and delegate responsibilities.

· Able to work in a fast paced environment.

· Able to work nights, weekends, and holidays.

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

• Assist the restaurant manager in managing 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
• Developing new and innovative processes for more efficient restaurant operations

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

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As an Assistant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

We are looking for Assistant Restaurant Manager. You will play a pivotal role in assisting the Restaurant Manager in the development of associates, ensuring processes are adhered to, providing operational oversight and delivering memorable dining experiences to the guests which will drive financial excellence. If you possess a passion for F&B, delivering excellent customer service, we want you to be part of our growing team.

Job Description

• Assist in managing the operations through but not limited to scheduling, assigning of duties, table management in view of business levels and up keeping of hygiene and sanitation.
• Ensure proper shift handling and hand-over such as but not limited to: monetary matters, preparation of mise en place and key operational matters updates.
• In the absence of the Restaurant Manager, attends key meetings relating to the business unit as required.
• Assist in conducting daily briefing to ensure the team is duly informed of key operational matters.
• Assist in driving high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership and hands-on interaction with guests and associates.
• Participate in discussions with the Restaurants, Bars and Events Management team (including the Culinary team) to ensure the timely development and completion of the annual budgets and to regularly monitor performance and assume responsibility for its achievement.
• Assist in proper expenses and cost control and monitor the financial performance of the unit.
• Lead and train a team to deliver the service and product standards.
• Identify and implement training plans to further develop the team.
• Display and maintains a professional and pleasant image at all times.
• Demonstrate a good working relationship with other departments with a high level of communication and cooperation.
• Ensure implementation and adherence to restaurants, bars and events brand standards.

Job Requirements:

• 2 – 3 years of working experience in managing an all day dining restaurant in hotel
• Sound knowledge of food & beverage.
• Diploma in Food & Beverage Management and/or Hospitality from a recognized hospitality / tertiary institution preferably.
• Excellent communication and organizational skills
• Strong interpersonal and problem-solving abilities
• Ability to work well under pressure in a fast-paced hotel environment
• Ability to lead/coach a team and work cohesively

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

Job Responsibilities:

Restaurant Management:

--Includes menu planning, quality control, ensuring hygiene, and coordinating between departments (e.g., kitchen and dining area).
Staff Management:

--Includes hiring staff, task allocation, providing training, and handling HR issues.
Customer Service:

--Includes providing restaurant information, arranging reservations, handling customer complaints, and ensuring customer satisfaction.
Administrative Management:

--Includes administrative planning, financial reporting, performance reports, market research, and presenting new proposals.

Worker Requirements:

--experience required

Benefits:

--7 days annual leave, 14 days medical leave.

--Bonus for achieving sales targets, evaluated quarterly.

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

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

Liberte HR is partnered with a top Singapore-based hospitality group to source for a Restaurant Manager for a new venue (fine-casual). As the Restaurant Manager for a fine casual restaurant in a multi-faceted hospitality venue, you'll be responsible for the day to day operations of the restaurant and drive the profitably of the restaurant.

Responsibilities:

• Oversee the restaurant's day-to-day operations to ensure excellent performance.
• Partner with the General Manager to establish clear business goals and objectives, tracking progress through defined OKRs (Objectives and Key Results).
• Lead your team to achieve both commercial and non-commercial targets.
• Set and uphold operational standards, ensuring consistency across the restaurant.
• Align your team with the restaurant's mission and values while maintaining quality, hygiene, and operational excellence.
• Ensure compliance with food safety regulations, licensing laws, and safety standards for both guests and employees.
• Develop tailored staff growth plans that align with the needs of the business.
• Implement effective training programs for venue staff.

Requirements:

• Diploma/Degree in Food and Beverage/Hospitality Management
• Minimum of 4 years of relevant experience in a formal, or fine casual restaurant in a management capacity.
• Proven experience in managing/driving the profitability of the restaurant.
• Strong communications and leadership skills
• Penchant for people development and invested to build a team for the long term.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.
• Detailed knowledge of culinary trends.

Job Description & Requirements

Roles & Responsibilities

Roles & 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

· Strong leadership, motivational and people skills

· Acute financial management skills

Qualifications & Requirements

· Diploma in Hospitality, Retail Management or related field

· Proven work experience as Restaurant Manager / Hospitality Manager

· Strong leadership skills

· Excellent communication skills

· Financial Management skills

· Customer service oriented

· Mandarin and English speaking is a must. (Because we serve Chinese cuisine)

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and staff.

· Control operational costs and identify measures to cut waste

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Job Description & Requirements

Responsibilities :-

• Hire, train, and supervise restaurant employees
• Create staff schedule to ensure appropriate staffing
• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
• Take ownership of budgets and cost control methods to minimize expenses
• Address customer needs, comments, and complaints
• Adhere to and enforce employee compliance with health, safety, and sanitation standards
• Ensure all employees are working within outlined operating standards
• Report on financial performance, inventory, and personnel

Requirements :-

• Minimum Diploma in Hospitality.
• Minimum 3 years of F&B or Retail service industry experience required.
• Knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security.
• Strong interpersonal and communication skills.
• Excellent leadership skills.
• Demonstrated ability to manage operating costs in accordance with budgets.
• Comfortable setting priorities and delegating tasks as needed.
• Extremely organized and detail-oriented.
• Salary will commensurate based on position. Junior applicants will be considered as Shift Supervisor.

We're looking for Restaurant Manager Restaurant Manager

The Paulaner Brauhaus Singapore family is growing and looking for new members with all backgrounds and experience to join our diverse family.

We are the Asian flagship store of the Paulaner brewery and offer a wide range of premium quality beers and typical dishes from Bavaria in an authentic environment.

What can we offer you?

Exciting international environment

Opportunities for individual development

Competitive salary with AWS (13th month salary), bonus

Training & great career opportunities

Meals, Uniform, Transport provided

44hours/5days/week, Annual leave

25% staff discount

You are:

Experienced with highest level of professionalism
Able to work under pressure
Passionate of your work to offer the best possible service
English speaking with minimum Secondary School Education

Candidates who require work pass need not apply, unfortunately, there's no quota available

Your responsibilities:

Take orders and advise on menu items as well as the latest promotions

Serving of food and beverages

Perform all duties in accordance to SOP/Management

Maintain cleanliness of work area and tables

Check guest satisfaction and attend to requests and inquiries
Train and develop staff, conducts daily pre-shift briefings to employees

Come over to our booth to pass us your CV or you could forward to [email protected]. We will contact shortlisted candidates only, thank you for your understanding.

Prost,

Paulaner Bräuhaus Singapore

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.

Hiring for Westgate!

Physically fit and proactive, standing working environment.

Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensure customer satisfactionand great dining experience.

Hiring and training junior level according to meet company expectation.

Provide excellent service to both external and internal customers.

Good people management skills to handle staff.

Possess positive behaviour and good learning attitude.

Proactive and a good team player.

Good listening and thinking skills.

Hands on and skilled on basic operation works.

5-5.5 working days, minimum 6 off days per month.

Are you a dynamic and hands-on leader with a passion for managing all aspects of restaurant operations? If you're ready to take on a high-pressure, high-reward role, we want to hear from you!

About the Role

We are seeking a dedicated Restaurant Manager to oversee both the Front of House (FOH) and Back of House (BOH) operations, ensuring seamless day-to-day functionality of our restaurant. This position requires a proactive, strategic thinker who thrives in a fast-paced environment. You will be the backbone of our establishment, driving success through leadership, strategy, and execution.

Key Responsibilities

Daily Operations: Take charge of the entire restaurant, ensuring smooth operations from opening to closing.

Strategic Planning: Collaborate with the Marketing Team to devise and execute marketing strategies and operational plans.

Inventory Management: Manage purchasing, ordering, and inventory to maintain optimal stock levels while controlling costs.

Stakeholder Relations: Act as the main point of contact for negotiations with internal and external stakeholders.

Team Leadership: Oversee recruitment, hiring, training, and team development to build a high-performing workforce.

Financial Planning: Work with the Group General Manager to develop annual budgets and achieve financial targets.

Sales Fulfillment: Drive sales initiatives, ensure target achievement, and implement incentive plans to motivate the team.

What We Offer

Competitive Compensation: $5000 to $6500 per month with sales-based incentives.

Comprehensive Benefits: Yearly dental, mental health, and medical coverage.

Growth Opportunities: Be at the forefront of shaping the restaurant’s success.

What We’re Looking For

Proven experience in restaurant management, with expertise in both FOH and BOH operations.

Strong leadership, decision-making, and organizational skills.

Excellent communication skills, with the ability to build relationships and negotiate effectively.

Ability to work irregular hours to meet the demands of the role.

A results-driven mindset with a focus on achieving sales and operational targets.

Join us and be the brain behind our restaurant’s success!

Position Overview

As Assistant Manager, you would be responsible for assisting in the daily management of activities and services of The Autobus continuing effort to deliver outstanding guest service and financial profitability.

Responsibilities

A. Leadership of the Outlet

1. Attend departmental meetings, line-ups, and other training as scheduled
2. Lead a small team and manage people with sensitivity and openness.
3. Be aware of clientele mix, seasonal periods, and festivities and make recommendations to management for competitive analysis and budgeting purposes

B. Maintain Guest Experience

1. Provide guests with an enjoyable and expertly served dining experience
2. Maintain complete knowledge of restaurant layout, SOP, proper table set-up etc.
3. Be familiar with all restaurant offerings to respond to guest inquiries accurately
4. Handle guest complaints following the instant pacification procedure and ensure guest satisfaction

C. Maintain Hygiene, Safety and Standards

1. Review findings from the audits conducted by the F&B Supervisor in relation to the hygiene, waste management, Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc
2. Identify operational challenges and deficiencies and work with relevant parties to formulate necessary action plans to improve operational efficiencies

Talent Profile

1. Minimum 2 years of supervisory experience in formal restaurant service

-5.5/6 day work week

-Fast Career Progression

Prerequisite:

Open-mindedness

Team player

Willingness to learn

$2600-$3200 - Service Captains

$3600 and up - Assistant Restaurant Manager

$4500 and up - Restaurant Manager

About Us
A chef from a Michelin 3-star restaurant in San Francisco is opening an authentic Korean cuisine restaurant in Singapore, located within an automotive manufacturing facility in Jurong. We are currently seeking a talented and experienced individual to lead our team. If you have a passion for traditional Korean cuisine and the drive to deliver an exceptional dining experience, we welcome your application.

Position Overview
The General Manager will be responsible for overseeing all front-of-house and back-of-house operations, ensuring top-tier service, operational efficiency, and overall guest satisfaction. This role requires a strong leader who can manage a team, handle administrative duties, and uphold the restaurant’s high standards.

Key Benefits
• Work-life Balance: Enjoy a 5-day workweek, allowing for a healthy work-life balance.
• Competitive Salary: A highly competitive salary package, based on your experience and skills.
• Transportation: Transportation provided to and from the nearest MRT station.

Responsibilities
• Oversee daily restaurant operations, ensuring a smooth and efficient service flow.
• Lead and manage the service crew, including recruitment, training, scheduling, and performance management.
• Ensure exceptional service quality and promptly address guest concerns to enhance the overall dining experience.
• Collaborate with the chef and kitchen staff to ensure seamless communication and coordination.
• Monitor and maintain compliance with safety, hygiene, and sanitation regulations.
• Manage inventory, control costs, and ensure proper stock levels are maintained.
• Oversee financial tasks such as payroll, budgeting, and reporting.
• Maintain a detailed knowledge of the menu, including seasonal changes and special offerings.
• Identify opportunities for process improvement and implement best practices to increase efficiency.

Qualifications
• Singaporean National.
• Proven experience as a General Manager or in a similar leadership role within the restaurant industry.
• Strong leadership skills with the ability to inspire and motivate a team.
• Excellent communication skills, both verbal and written.
• Ability to handle multiple tasks in a high-pressure environment.
• Strong organizational and problem-solving skills.
• A deep passion for hospitality and delivering outstanding guest experiences.
• Knowledge of traditional Korean cuisine is a plus.

We look forward to welcoming a dynamic and experienced leader to our team!