Are you passionate about delivering exceptional dining experiences and driving restaurant success? Join our team as a Restaurant Manager and play a pivotal role in creating memorable moments for our guests while ensuring our operations run smoothly and profitably.
What to expect:
- Oversee daily restaurant operations
- Implement and uphold Standard Operating Procedures (SOPs) for service recovery, task cycles, and cost control
- Take ownership of sales, food quality, and guest experience
- Maintain safety, hygiene, and cleanliness in compliance with NEA/SFA regulations and company standards
- Oversee manpower planning and scheduling to ensure optimal staffing levels during peak and off-peak hours, while maintaining labor cost efficiency.
- Manage administrative tasks, including payroll processing, employee documentation, and compliance with HR policies
- Take charge of inventory management
- Collaborate with the Executive Chef and Sous Chef to strategize and assist in menu curation and new food offerings
- Partner with the HQ team to develop restaurant partnerships, coordinate advertising and promotions (ANP), and manage other ad-hoc projects as required.
- Coordinate with the Reservation Manager for event sales, ensuring smooth follow-up actions and alignment with the kitchen and HQ teams
Requirement
- At least 5 years of relevant experience in F&B restaurants
- Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent
- Willing to be involved in hands on operations
- Excellent communication and interpersonal skills
- Ability to work effectively under pressure in a fast-paced environment
5 Days work/week rostered, must be able to work weekends.
Time: 10.30am to 3.30pm and 5.30pm to 10.30pm (Split Shift)
