Restaurant Manager
Roles & Responsibilities We are looking for an experienced Restaurant Manager to oversee the daily operations of our food and beverage business, including coffee shop, food court and canteen operations. The successful candidate will be responsible for ensuring smooth operations, maintaining service standards, supervising staff and improving overall business performance. Key Responsibilities
- Daily Operations Management
Oversee daily operations of the food and beverage establishment.
Ensure smooth opening and closing procedures.
Monitor food quality, service standards and operational efficiency.
Coordinate with food stall operators, suppliers and service providers.
Ensure proper maintenance and cleanliness of the premises.
- Staff Management
Supervise, train and manage daily operational staff.
Prepare staff duty rosters and arrange manpower deployment.
Monitor staff performance and ensure compliance with company policies.
Handle operational issues and resolve staff-related matters.
- Customer Service
Maintain high standards of customer service and satisfaction.
Handle customer feedback, complaints and service-related issues.
Implement improvements to enhance customer experience.
- Inventory and Cost Control
Monitor inventory, stock levels and purchasing requirements.
Coordinate with suppliers to ensure timely delivery of goods.
Control operating costs and minimise wastage.
Monitor daily sales, expenses and operational performance.
- Hygiene and Safety Compliance
Ensure compliance with Singapore Food Agency (SFA) regulations and food hygiene requirements.
Maintain cleanliness and sanitation standards throughout the premises.
Conduct regular inspections and ensure proper housekeeping.
Ensure compliance with workplace safety and health requirements.
- Business Development
Assist management in developing strategies to improve sales and profitability.
Plan and implement promotional activities to attract customers.
Identify opportunities to improve operational efficiency and service quality.
Prepare operational reports and provide regular updates to management.
Job Requirements Minimum 5 years of relevant experience in restaurant, coffee shop, food court or F&B operations management.
Good knowledge of Singapore food hygiene and safety regulations.
Strong leadership, communication and problem-solving skills.
Able to supervise staff and manage daily operations independently.
Experience in manpower planning, inventory management and cost control.
Able to work in a fast-paced environment.
Willing to work on weekends and public holidays when required.
Good organisational skills and a responsible working attitude.