Total 5,018 restaurant manager job vacancies in Singapore

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Responsible for organizing the department and supervising the team within the company's guidelines, ensuring excellent customer service, adherence to company procedures, quality, general order, and hygiene and health standards.

• Background from luxury hotel or high end restaurants
• Good China experience;
• Good English skills;
• Good communication skills

DUTIES AND RESPONSIBILITIES:

· Achievement of budgeted food sales, beverage sales and labour costs.

· Achieve maximum profitability and over-all success by controlling costs and quality of service.

· Participation and input towards F & B Marketing activities.

. Famaliar to China F & B Markets for purchases of COGS.

· Completion of function delivery sheets in an accurate and timely fashion.

· Preparation of forecast and actual budget function sheets.

· Completion of weekly staffing and manpower scheduling.

· Supervise and co-ordinate daily operation of meeting/banquet set-ups and service.

· Maintaining the Bar control policies and completion of necessary forms.

· Follow proper purchasing and requisitioning procedures.

· Maintain records for inventory, labour cost, food cost etc.

· To assist in menu planning and pricing.

· Development and maintenance of all department manual & control procedures.

· Provides labour costing information where necessary.

· Staff training and development.

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• 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.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

• 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
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• 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
• Hiring & training restaurant staff following company policies
• Speaking with diners to address concerns or solve problems
• Creating work schedules for restaurant staff
• Managing inventory of food, supplies, and equipment
• Training and supervising staff, ensuring quality service and excellent overall performance

Major Duties & Responsibilities

• Ensure the quality standards are maintained during operations.
• The Restaurant Manager is responsible to lead the team in attaining and exceeding the pre-determined budgeted revenue for the restaurant through the provision of efficient service and aggressive up-selling.
• Making sure that the team does a correct revenue charging and appropriation for the restaurant via the P.O.S. machine. This encompasses control of guest checks, voids, new item input and closing reports.
• To develop and train employees in the restaurant through daily service briefings where technical service matters will be discussed and explained. At these briefings, the Restaurant Manager will discuss all promotions and a full explanation of content of the dish, along with tasting prior to the promotion starting.
• Responsible to completely inspect the table set-up and mis-en-place of the restaurant in accordance to the standards of the company with emphasis is made upon the standards of cleanliness.
• Maintain daily communication with the Chef to ensure smooth operation during service time and changes to the menu.
• In Charge of the company's recruitment needs.
• Responsible for the maintaining the grooming, appearance, discipline and safety and administration. Should always be on time and get ready to start working at your work station at scheduled duty time. Ensure no personal calls are allowed during working hours except emergency ones.
• To ensure standards of health, safety, cleanliness and hygiene are maintained in all areas of the restaurant through regular inspection and coaching especially mandatory training like Basic Food Hygiene and Safety.

Requirements :

• Preferably with Diploma in Hospitality related studies, or with WSQ Certificate in F&B Operations/ F&B Supervision/ F&B Management.
• Minimum 5 years of management experience in running a restaurant independently.
• Passion for excellent customer service and highly organized.
• Able to lead a team in a fast paced and demanding environment.
• Possess good business acumen and result driven.
• Excellent interpersonal and communication skills
• Preferably Managers specializing in Food/Beverage/Restaurant Service, Hotel Management/Tourism Services or equivalent.

Please include the following information in your resume:

• Education Background
• Work experiences in point forms
• Reason(s) for leaving
• Current and expected salary
• Date of availability / Notice Period

We wish you all the best in your career search.

Key Responsibilities of the Restaurant Manager:

·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

·Liaise and engage with Marketing to find the right promotions and activities for the restaurant

·Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained

·Builds and maintains effective working relationships with all key stakeholders

·Delivers effective training programs that advance service standards, profitability, and cost control

·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

·Personal integrity, with the ability to work in an environment that demands excellence, time and energy

·Experienced in using IT systems on various platforms

·Familiarity with Open Table

·Strong communication skills

·Singapore experience with standalone restaurants/will be an added advantage.

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• 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.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

ob Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high standard of customer service, quality, and efficiency. This role involves managing staff, coordinating daily operations, maintaining inventory, ensuring compliance with health and safety regulations, and working towards achieving financial goals.

Key Responsibilities:

1. Operational Management:Oversee day-to-day restaurant operations to ensure smooth and efficient service.
   Develop and implement operational policies and procedures.
   Ensure compliance with food safety, health, and safety regulations.
   
2. Staff Management:Recruit, train, and supervise restaurant staff, including servers, chefs, and other team members.
   Schedule shifts and manage staff rotas to ensure adequate coverage.
   Conduct regular performance reviews and provide coaching and feedback to staff.
   Foster a positive work environment and promote teamwork.
   
3. Customer Service:Ensure high levels of customer satisfaction through excellent service.
   Address customer complaints and resolve issues promptly and professionally.
   Monitor and respond to customer feedback.
   
4. Financial Management:Monitor and manage restaurant budgets, including labor costs, food costs, and operational expenses.
   Prepare financial reports, including sales, profit and loss statements, and inventory reports.
   Develop and implement strategies to achieve financial targets and increase profitability.
   
5. Inventory and Supply Chain Management:Manage inventory levels to ensure adequate stock without over-purchasing.
   Order supplies, negotiate contracts with suppliers, and manage relationships.
   Conduct regular inventory checks and reconcile any discrepancies.
   
6. Marketing and Promotions:Collaborate with marketing teams to develop and implement promotional campaigns.
   Oversee social media and online presence to attract customers.
   Develop community relationships and participate in local events to promote the restaurant.
   
7. Quality Control:Ensure that all food and beverages are prepared and served according to restaurant standards.
   Conduct regular checks to maintain high standards of cleanliness and hygiene.
   
8. Administration:Maintain accurate records of daily operations, staff attendance, and financial transactions.
   Handle administrative duties such as payroll, scheduling, and compliance documentation.
   

Qualifications:

• Proven experience as a Restaurant Manager or in a similar role within the hospitality industry.
• Strong leadership and team management skills.
• Excellent customer service and communication skills.
• Proficiency in restaurant management software and Microsoft Office Suite.
• Strong organizational and multitasking abilities.
• Knowledge of food safety and health regulations.
• Financial acumen and ability to manage budgets and financial statements.
• High school diploma or equivalent; degree in Hospitality Management or a related field is a plus.

Work Environment:

• Fast-paced, customer-focused environment.
• May require working evenings, weekends, and holidays based on business needs.

Benefits:

• Competitive salary and performance-based bonuses.
• Health insurance and other benefits.
• Opportunities for career growth and professional development.

Job descriptions:

Manage and oversee the traditional coffee cafe operation

• A must to work on public holidays and both weekends
• When required, to be able to make traditional coffee and able to cook
• Ensuring guest satisfaction
• Plan and develop the overall restaurant marketing strategy
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints
• Deliver superior guest services

Job Highlights:

• Staff Meal provided
• Career Growth & Development
• Progressive & Family - Friendly Culture
• AWS
• Performance Bonus
• Staff Discount

Job Description

• Ensure excellent customer service
• Ensure that the restaurant is clean and tidy always
• Ensure all workstations are fully stocked up and operationally ready
• Ensure all soiled dishes are cleared from the stations
• Prepare and turnover tables
• Assist customers with their needs and requests
• Take orders and process payment for customers with the POS
• Contribute to customer service over various platforms.
• Follow food and beverage safety and hygiene policies and procedures.
• Maintain quality control procedures
• Prepare for service (mise en place)
• Implement operations for service excellence
• Assist the team leader/outlet manager in running the daily operations
• Any other duties assigned by supervisor from time to time

Job Requirements

• Prior experience as a Service Staff for at least a year
• Possess willingness to learn and a positive attitude
• Ability to work under pressure and manage multiple tasks simultaneously
• A team player with strong communication and interpersonal skills
• Responsible and meticulous in completing tasks
• Project a positive and professional image
• Familiarity with POS systems and restaurant software
• Experience working in hotel and ability to speak in both English and Mandarin will be advantageous

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

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• 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.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

Responsibilities include:

1. Maintain a team-oriented personality with strong people management skills;
2. Be actively involved in drinks menu development and maintaining updated and accurate costing of all drinks prepared and sold;
3. Oversee the organization of bar stock & ingredients; verifying all products are properly dated and organized for quality assurance;
4. Work closely with the company’s management on supply ordering, maintaining costs, floor efficiency & staffing;
5. Ensure all drinks preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
6. Actively respond to and handle guest problems and complaints;
7. Trains new employees on bar standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
8. Ensure proper purchasing, receiving and storage standards in the bar. Maintain high-quality levels of receiving, storage, production and presentation of food and drinks;
9. Ensure proper grooming and hygiene standards for all service staff;
10. Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
11. Assist the company in expansion plans.

Perks:

1. Monthly free dishes and/or drinks
2. After work rewards - beverages
3. 30% discount for all full timers
4. Meal vouchers for all new outlet opening
5. Cash incentive for successful referrals of full timers
6. Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
7. Staff meal provided
8. Invitation to outlet’s tasting and training sessions
9. Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
10. Attend trade events during working hours
11. Annual increment of salary guaranteed for employees who complete one year of service
12. AWS for all employees who have completed one year of service
13. Long service award for employees who work 3, 5, 7 and 10 years respectively
14. Annual company retreats, regular team bonding sessions and meals
15. Transport claims after midnight

Requirements:

• Excellent attitude and willingness to learn
• Display integrity and initiative
• Team player
• Good communication skills
• Proven experience required

• Lead and Manage Team: Supervise and guide restaurant staff to ensure excellent service and team performance.
• Operational Oversight: Manage daily restaurant operations, including staff performance, guest experience, and service quality.
• Financial Management: Oversee budgeting, cost control, and financial performance to ensure profitability.
• Customer Satisfaction: Ensure guests have an outstanding dining experience; resolve any complaints promptly.
• Staffing & Training: Hire, train, and schedule employees, and provide ongoing development and support.
• Maintain Standards: Ensure the restaurant adheres to quality standards in food, service, cleanliness, and safety.
• Inventory & Supplies: Oversee inventory management and ensure timely ordering of supplies, food, and beverages.
• Marketing & Promotions: Plan and execute marketing activities to increase business and drive customer traffic.
• Health & Safety Compliance: Ensure compliance with local health, safety, and legal regulations, including fire and food safety.
• Collaboration: Work with other departments to achieve overall business goals.
• Reporting: Provide regular reports on restaurant performance, including financials, staffing, and guest satisfaction.

Job Description :

• Assist the Restaurant Manager to manage the operations of the outlet as well as maximize revenue and minimize costs in accordance with the budget guidelines.
• Ensure that the highest standard of quality relating to service, presentation, supervision and control of food and beverage is maintained (in accordance with the goals/targets of the outlet).
• Undertake responsibility for all key area of management in the absence of the Restaurant Manager.
• Assist in the reinforcement of a flexible workforce and maintain an effective payroll control by practising multi-tasking and multi-skilling thus minimize utilisation of casual labour.
• Adhere strictly to the operating budget and ensure that all costs are controlled.
• Be proactive to further increase revenue and participate in the formulation of annual operating budgets which will form part of the Hotel’s annual business plan.
• Acquire and account for the correct settlement of all sales and be responsible for cash floats and the management of micros operating system.’
• Identify and rectify any errors an manage outlet effectively to maximise the use of any resource in accomplishing targets.
• Assist the Restaurant Manager to ensure that the outlet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.
• Have full working knowledge and capability to supervise and implement a flexible scheduling based on business patterns by having the right mix of full time and part time staff.
• Delegate responsibilities to subordinates and to check their performance periodically and maintaining a strong and efficient team.
• Conduct daily pre-shift briefings to employees on VIP bookings, reservations status, service-related matters, hotel news and information and food and beverage knowledge.
• Established and strictly adhere to the par stocks for all operating equipment, supplies, inventory items and to ensure that the outlet is adequately equipped.
• Establish good rapport with guests, maintaining good guests’ relationship, build guests profiles/database and handle all guest complaints, requests and enquiries of food, beverage and service in a prompt, courteous and sincere manner.
• Assist in the planning of the outlet weekly roster and work schedule to ensure that the outlet is adequately staffed to handle the level of business.
• Coordinate all Repair and Maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.
• Monitor and analyse the activities and trends of other hotel’s competitive restaurants and bar.
• Understand and strictly adhere to the Rules & Regulations and Hotel’s policy on Fire, Hygiene, Health and Safety.
• Assist in the recruitment and selection of employees and their training needs.
• Ensure that all employees go through the orientation induction process.
• Conduct regular, meaningful communication such as feedback on performance, involvement in planning and setting objectives with staff. This is done through the yearly performance appraisal process.
• Undertake any other ad-hoc duties relevant to your role, as assigned by the Floor Manager.

Job Requirement :

• Experience working in an Indian restaurant
• Strong knowledge of Indian cuisine
• Hotel experience is preferred
• Excellent communications skills
• Customer service oriented and able to handle challenging situations professionally
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

Main Duties and Responsibilities:

• Ensure that the highest standard of quality relating to service, presentation, supervision and control of food and beverage is maintained (in accordance with the goals/targets of the outlet).
• Undertake responsibility for all key areas of management in the absence of the Cluster Restaurant General Manager.
• Assist in the reinforcement of a flexible workforce and maintain an effective payroll control by practising multi-tasking and multi-skilling thus minimize utilisation of casual labour.
• Adhere strictly to the operating budget and ensure that all costs are controlled.
• Be proactive to further increase revenue and participate in the formulation of annual operating budgets which will form part of the Hotel's annual business plan.
• Acquire and account for the correct settlement of all sales and be responsible for cash floats and the management of micros operating system.
• Identify and rectify any errors and manage outlet effectively to maximise the use of any resource in accomplishing targets.
• Assist Management to ensure that the outlet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures.
• Have full working knowledge and capability to supervise and implement a flexible scheduling based on business patterns by having the right mix of full time and part time staff.
• Delegate responsibilities to subordinates and to check their performance periodically and maintaining a strong and efficient team.
• Conduct daily pre-shift briefings to employees on VIP bookings, reservations status, service-related matters, hotel news and information and food and beverage knowledge.
• Establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items and to ensure that the outlet is adequately equipped.
• Establish good rapport with guests, maintaining good guests’ relationship, build guests profiles/database and handle all guest complaints, requests and enquiries of food, beverage and service in a prompt, courteous and sincere manner.
• Assist in the planning of the outlet weekly roster and work schedule to ensure that the outlet is adequately staffed to handle the level of business.
• Coordinate all Repair and Maintenance and issues repair and maintenance job orders to ensure the proper maintenance of the outlet.
• Monitor and analyse the activities and trends of other hotel's competitive restaurants and bar.
• Understand and strictly adhere to the Rules & Regulations and Hotel's policy on Fire, Hygiene, Health and Safety.
• Assist in the recruitment and selection of employees and their training needs.
• Ensure that all employees go through the orientation induction process.
• Conduct regular, meaningful communication such as feedback on performance, involvement in planning and setting objectives with staff. This is done through the yearly performance appraisal process.
• Undertake any other a-hoc duties relevant to your role, as assigned by the Cluster Restaurant General Manager.

Job Requirement :

• Experience working in an Indian restaurant
• Well versed with managing an Indian restaurant
• Familiar with Profit and Loss reports and meetings
• Strong knowledge of Indian cuisine
• Excellent communications skills
• Customer service oriented and able to handle challenging situations professionally
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

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

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])

Sushi Kyuu By Shunsui is a concept under the Shunsui Group, and a sister restaurant of 6-time Michelin Plate Singapore awardee, Shunsui.

We are looking for a service crew and manager to be on board.

Job Description

- Manage reservations and inquiries

- Take orders and serve customers

- Manage floor supplies and equipment

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience in F&B outlet

-Basic knowledge of Japanese cuisine

Job Details

Salary: from $4,200 to $5,000

Working Days: 6 days per week

The person is responsible for carrying out various duties to ensure that customers receive excellent service. He is responsible for maintaining profits from food and drink sales, having excellent communication and customer service skills, maintaining a clean environment, and making effective decisions when needed. He oversees the entire operations of a restaurant. This includes knowing the different functions associated with food and beverages, supervising staff, rostering, and planning various functions inside the restaurant.Possess at least 5 years’ of managerial experience in a Chinese Restaurant operation.Good command of English and Mandarin (in order to communicate with Mandarin speaking customers).Possess excellent communication and people management skills

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• 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.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295