Chinese Restaurant Manager

Key Responsibilities

Business Operations & Sales

• Revenue Growth : Drive sales through strategic upselling, promotions, and special events, collaborating with management to meet and exceed revenue targets.
• Operational Efficiency : Oversee daily floor operations, including staff scheduling, table management, and coordination with the kitchen to ensure seamless service flow and cost-effective operations.
• Inventory & Supplies Management : Monitor and manage front-of-house supplies (e.g., menus, tableware) and coordinate with suppliers to optimize stock levels and minimize costs.
• Performance Reporting : Provide detailed reports on sales performance, guest feedback, and operational challenges to senior management, offering actionable insights to improve business outcomes.
• Promotions & Marketing : Partner with the management team to develop and execute promotional campaigns and events to enhance brand visibility and customer engagement.

Team Leadership & Guest Experience

• Team Leadership : Manage, train, and motivate a team of front-of-house staff, including servers and hosts, to deliver exceptional service aligned with company standards.
• Guest Experience : Ensure a memorable dining experience by addressing guest needs, handling feedback, and resolving issues promptly and professionally.
• Service Standards : Uphold high standards of cleanliness, presentation, and compliance with food safety and hygiene regulations (e.g., SFA guidelines).
• Ad Hoc Duties : Undertake additional tasks as assigned by management to support overall restaurant operations.

Requirements

Business & Sales Acumen

• Experience : Minimum 3 years in a managerial role within the F&B industry, with a proven track record in driving sales and managing operations, preferably in a full-service restaurant or Chinese dining establishment.
• Business Insight : Strong understanding of restaurant operations, including POS systems, cost control, and sales strategies, with the ability to contribute to revenue growth.
• Analytical Skills : Ability to analyze sales reports and operational data to identify opportunities for improvement and implement effective solutions.

Leadership & Customer Focus

• Leadership Skills : Demonstrated ability to lead and inspire a team, with excellent interpersonal and conflict-resolution skills.
• Customer-Centric : Passion for delivering outstanding guest experiences with a proactive approach to addressing customer needs.
• Regulatory Knowledge : Familiarity with Singapore’s food safety regulations and industry standards.

Communication & Availability

• Language Proficiency : Fluent in English and Mandarin to effectively interact and communicate with English-speaking and Mandarin-speaking guests.
• Availability : Willingness to work flexible hours, including weekends, public holidays.

Education

• Education : Diploma or equivalent in Hospitality, Business, or a related field is preferred but not mandatory.