• Meet and greet customers and organise table reservations
• Handle customer feedback and enquiries
• Schedule duty-roster for all staff
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Attend any Food & Beverage meetings and briefings as and when required
• Ensure effective lines of communication are in place at all levels.
• Provide training and coaching for staff and ensure procedures are being followed
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred
• Good interpersonal, communication and organizational skills
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601

Job Responsibilities

- Responsible for the daily operations and management of the outlet

- Provide leadership to team and ensure targets are met

- Analyze, develop, implement and improve on SOPs

- Handle and respond to all customer enquiries, including menu planning

- Coordinate restaurant operations including planning staff schedules, and relevant reports/paperwork

- Enforce hygiene regulations and upkeep of restaurant cleanliness and hygiene standard

- Lead and motivate staffs in achieving sales and customer satisfaction

- Ensure positive customer service in all areas

- Handle and respond to customer feedbacks and complaints

- Conduct daily staff briefing

Job Requirement

- Minimum 5 years in F&B managerial role

- Knowledge and experience in managing a Halal Outlet will be advantageous

- Service oriented and sales driven

- Excellent customer service skills and leadership skills

- Excellent interpersonal and communication skills

- Strong leader and team player

- Able to work under pressure

- Able to work shifts and on weekends and PHs

RESPONSIBILITIES AND MEANS

• Manage and store vendors’ contracts and invoices

• Coordinate communication between front of the house and back of the house staff

• Prepare shift schedules

• Process payroll for all restaurant staff

• Supervise kitchen and wait staff and provide assistance, as needed

• Keep detailed records of daily, weekly and monthly costs and revenues

• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

• Monitor compliance with safety and hygiene regulations

• Gather guests’ feedback and recommend improvements to our menus

BENEFITS

• Outlet monthly sales incentive

• 5 Days work per week

• 44 hours weekly (OT & Off in lieu compensation)

• Staff Meals provided

• Transport from Vivo MRT to FOC Sentosa directly in and out daily

• Referral Fee (Up to $3000/-) *

• Uniform provided

• Career Growth Opportunities

• Employee discount of 25%

• Birthday treat for 2pax (Worth up to $150)

• Leave Benefits

• Medical Benefits

Candidates are responsible for the following duties:

• Overall responsible for the smooth operations of the restaurant and efficiently to achieve sales target and enforce on HDC standards
• Solicit customer feedback to understand the needs and wants of customers
• Consistently monitor product and labor costs to remain within budget
• Achieving sales targets and ensuring profitability of the outlet
• Conduct stock count and receiving for food & beverage, packaging and all other stocks
• Provide training and coaching to staff assess performance
• Involved in the various station works and the maintenance of the restaurant

Benefits

• 5-day work week
• Sign-up bonus up to $1,500*
• Annual Wage Supplement (AWS)
• Sales incentive
• Progressive annual leave
• Birthday leave
• Medical benefits
• Fast track career progression
• Training opportunities for career development
• Training provided

*Terms and conditions apply.

Requirements

• Minimum GCE N/O Level/ITE/Shatec/Diploma holders
• Preferably 2 years experience in F&B; Entry level/No experience are welcome to apply
• Able to perform shift work and work on weekends
• Only Singaporeans may apply

We regret to inform that only shortlisted candidates will be notified.

Thank you for applying.

Overview:
Are you a confident speaker with a passion for music and entertaining audiences? As a Restaurant DJ Host at The Coastal Settlement, you’ll set the tone for an unforgettable dining experience by curating playlists, hosting live sessions, and engaging guests. This role is perfect for individuals with a flair for entertainment and a love for connecting with people.

Key Responsibilities:

• Music Curation: Create and play playlists that match the restaurant's vibe and enhance the dining atmosphere throughout the day.
• Live Hosting: Interact with guests on the microphone by making announcements, engaging in light banter, and introducing special promotions or events.
• Brand Alignment: Ensure the music and hosting style align with the restaurant’s brand identity and target audience.
• Sound Management: Operate and maintain sound equipment to deliver high-quality audio experiences.
• Guest Engagement: Add a personal touch by taking song requests or creating special shout-outs for guests celebrating occasions.

Qualifications:

• Experience in hosting, DJing, or public speaking is a plus, but enthusiasm and confidence are key.
• Comfortable engaging with a live audience and speaking on a microphone.
• A strong sense of music and an ability to curate playlists for diverse audiences.
• Outgoing personality with excellent communication and interpersonal skills.
• Willingness to work evenings, weekends, public holidays as required.
• (Optional) Basic knowledge of DJ equipment or sound systems – training can be provided.

What We Offer:

• A fun and energetic work environment where you can showcase your personality and skills.
• Opportunities to build your hosting, DJing, and event-planning experience.
• A chance to connect with a wide audience and create memorable guest experiences.

If you’re passionate about music, love being in the spotlight, and enjoy creating a lively atmosphere, this role is your stage to shine!

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.

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 Title

Restaurant Assistant Manager

Occupation

RESTAURANT MANAGER

Job Description & Requirements

• Meet and greet customers and organise table reservations
• Handle customer feedback and enquiries
• Schedule duty-roster for all staff
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Attend any Food & Beverage meetings and briefings as and when required
• Ensure effective lines of communication are in place at all levels.
• Provide training and coaching for staff and ensure procedures are being followed
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred
• Good interpersonal, communication and organizational skills
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

• Meet and greet customers and organise table reservations
• Handle customer feedback and enquiries
• Schedule duty-roster for all staff
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Attend any Food & Beverage meetings and briefings as and when required
• Ensure effective lines of communication are in place at all levels.
• Provide training and coaching for staff and ensure procedures are being followed
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred
• Good interpersonal, communication and organizational skills
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

• Maintain friendly and welcoming service to customers.
• Present menu and provide detailed information when asked.
• In charge of table preparation.
• Offer menu recommendations.
• Take accurate food and beverage orders.
• Communicate order details to the Kitchen.
• Serve food and beverage orders.
• Check cutlery and dishes for cleanliness and presentation.
• Arrange table settings and maintain a tidy dining area.
• Clear tables after customers finish dining.
• 6 Days' work week.

Looking for Restaurant managers to support our overseas outlets. The position requires good communication skills, able to work independently given specific tasks set out by the management. Applicant must also have Chinese restaurant management experience and is able to communicate well in English for our overseas attachments. Applicants whom can start immediately will be given first priority.

Grill By Cut is a popular grill restaurant. Join us as we plan for expansion.

Job Responsibilities

• Perform opening and closing duties.
• Taking orders and attending to customer requests.
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols.
• Set up tables’ settings and side stations.
• Ensure customer satisfaction and maintain excellent customer relations.
• Friendly and energetic with good interpersonal skills.
• Proactively keeping the place neat and tidy at all times.
• Perform ad hoc duties assigned by Supervisor / Manager.

Job Requirements:

• With at least 1 years of F & B working experience in a restaurant
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and takes initiative
• Positive and motivated to work in a fast-pace work environment
• Clean and hygienic in food and beverage handling
• Able to work as a team with fellow colleagues
• Able to work weekends and public holidays

Part-Time positions are available at $15/hour.

Full time Contract positions:

5 or 6 days week available

4pm - 10pm

or

10am - 4pm

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.

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 Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Job Responsibilities

- Responsible for the daily operations and management of the outlet

- Provide leadership to team and ensure targets are met

- Analyze, develop, implement and improve on SOPs

- Handle and respond to all customer enquiries, including menu planning

- Coordinate restaurant operations including planning staff schedules, and relevant reports/paperwork

- Enforce hygiene regulations and upkeep of restaurant cleanliness and hygiene standard

- Lead and motivate staffs in achieving sales and customer satisfaction

- Ensure positive customer service in all areas

- Handle and respond to customer feedbacks and complaints

- Conduct daily staff briefing

Job Requirement

- Minimum 5 years in F&B managerial role

- Knowledge and experience in managing a Halal Outlet will be advantageous

- Service oriented and sales driven

- Excellent customer service skills and leadership skills

- Excellent interpersonal and communication skills

- Strong leader and team player

- Able to work under pressure

- Able to work shifts and on weekends and PHs

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Supervisor/ Operations Manager

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist the team to perform preparation, table set up and ensure the proper handling of all operating equipment
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Escort guests to their table and provide recommendation and information proactively
• Ensure orders are keyed into Point-of-Sale system accurately and efficiently
• Manage and resolve any concerns and questions from guests
• Handle reservations, inquiries and channel all telephone messages received to the relevant party
• Adhere to the compliance of sanitation and safety regulations
• Provide guidance, and train new staff on restaurant operations

Job Requirements:

• 1 - 2 years of relevant experience, preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public 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

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Supervisor/ Operations Manager

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist the team to perform preparation, table set up and ensure the proper handling of all operating equipment
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Escort guests to their table and provide recommendation and information proactively
• Ensure orders are keyed into Point-of-Sale system accurately and efficiently
• Manage and resolve any concerns and questions from guests
• Handle reservations, inquiries and channel all telephone messages received to the relevant party
• Adhere to the compliance of sanitation and safety regulations
• Provide guidance, and train new staff on restaurant operations

Job Requirements:

• 1 - 2 years of relevant experience, preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Responsibilities:

• Prepare delicious meals for our customers.
• Weigh, measure, mix and prepare ingredients according to the recipes.
• Steam, grill, boil, cut vegetables and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes to make them look appealing to the customers.
• Ensure that the kitchen area, equipment and utensils are cleaned.
• Practice proper hygiene and sanitation.
• Handle additional tasks as assigned by the head cook

Requirements:

• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with preparing Indian vegetarian dishes.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, etc.,
• Able to handle work in a fast-paced environment.
• Able to work on week ends and public holidays.

Job Summary:The Assistant Manager will assist the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional customer service, and maintaining high standards of quality, cleanliness, and efficiency. This position requires strong leadership skills, attention to detail, and the ability to effectively communicate and collaborate with team members.

Key Responsibilities:

1. Team Leadership: Support the Restaurant Manager in leading and motivating the restaurant team to achieve performance goals and deliver outstanding service.
2. Operations Management: Assist in managing day-to-day operations, including opening and closing procedures, inventory control, scheduling, and ensuring compliance with company policies and procedures.
3. Customer Service: Interact with customers to ensure satisfaction, address concerns, and resolve any issues in a timely and professional manner.
4. Training and Development: Support training initiatives for new and existing staff members, ensuring they have the knowledge and skills necessary to perform their roles effectively.
5. Financial Management: Assist in managing expenses, labor costs, and inventory levels to achieve financial targets and maximize profitability.
6. Quality Control: Monitor food quality, presentation, and adherence to safety and sanitation standards, taking corrective action as needed.
7. Problem-Solving: Address operational challenges and resolve conflicts or issues that arise during shifts, maintaining a positive and solutions-oriented approach.
8. Sales and Marketing Support: Assist in implementing marketing strategies, promotions, and initiatives to drive sales and attract new customers.
9. Communication: Maintain clear and open communication with staff, management, and other departments to ensure a cohesive and collaborative work environment.
10. Compliance: Ensure compliance with all relevant health, safety, and licensing regulations, as well as company policies and procedures

Ensure smooth operation of front of house.

Oversee and manage all areas of the restaurant and assist restaurant manager in making decisions on matters of importance to customer service.

Implement operations for service excellence.

Investigate and resolve complaints concerning food quality and service.

Assisting Restaurant Manager in maintaining restaurant staffing needs, preparing schedules and ensure that the restaurant is staffed for all shifts.

Ability to motivate employees to work as a team

Comply and follow with company’s food and beverage procedures and hygiene guidelines.

Performs other duties and responsibilities as required or requested.

• Work with Restaurant Manager on sales projection and lead the restaurant team in the attainment of sales targets
• Manage and monitor the outlets ‘sales and expenditures, compare budget against actual and take appropriate actions to meet budgets
• Implement strategies and action plans to meet the sales and operations objectives
• Develop cost control system and procedures for implementation to achieve profit margin
• Analyze and interpret monthly profit and loss statements and take action to drive sales
• Prepare and submit monthly sales and P&L analysis report on a timely basis
• Ensure that the restaurant operates in compliance with Operating Level Programs Standards, local authorities’ and NEA’s regulations
• Conduct Bi-annually Operating Level Programs Standard Checklist in the restaurant and discuss areas for improvement
• Constantly review operation procedures, methods and workflow and introduce improvement to achieve level of efficiency and service
• Assist in the set-up of new restaurant, working with various parties in restaurant layout, selection of equipment, ordering of inventory and other aspects pertaining to the set-up
• Lead and direct the team to attain sales and operational objectives
• Review staff roster to ensure adequate manpower for daily operations
• Plan and anticipate manpower requirements to ensure sufficient manpower for operations
• Verify all voids, refunds, and discounts, and ensure all cash takings of outlets are deposited promptly
• Conduct cash audit, monitor any cash and sales transaction irregularity, and take appropriate actions and institute necessary cash control measures over internal theft
• Ensure that the standard of service is maintained
• To undertake any other duties and responsibilities assigned by the management

Join Our Team at Premier Dining Destinations Across Singapore!

About Us
We are an up-and-coming Chinese hotpot restaurant, offering a premium dining experience with authentic flavors and exceptional service. With a focus on innovation, team synergy, and customer satisfaction, we are expanding and seeking passionate individuals to join our management team.

Key Responsibilities:

• Oversee daily operations, ensuring smooth workflow and adherence to company standards.
• Manage and train front-of-house (FOH) and back-of-house (BOH) teams, fostering teamwork and efficiency.
• Monitor and optimize operational performance, focusing on customer satisfaction and profitability.
• Develop and implement SOPs to maintain high service and food quality standards.
• Handle staff scheduling, recruitment, and onboarding processes.
• Ensure compliance with all health, safety, and hygiene regulations.
• Liaise with suppliers to maintain inventory and control costs effectively.
• Address customer feedback professionally and implement improvements.
• Plan and execute promotional activities to boost sales and brand visibility.

Requirements:

• Proven experience as an Operations Manager or in a similar role within the F&B industry, preferably in hotpot or Chinese cuisine.
• Strong leadership, communication, and problem-solving skills.
• Ability to multitask and work under pressure in a fast-paced environment.
• Familiarity with local health and safety regulations and licensing requirements.
• Bilingual in english and mandarin to liaise with mandarin speaking counterparts
• Passion for delivering exceptional dining experiences and achieving sales targets.