Restaurant Manager [Outram]

SUMMARY:

As the Restaurant Manager at Willow & Oak in Outram, you will lead daily operations across our dining, bar, and play areas, manage and inspire the front-of-house team, and drive profitability while maintaining high service standards. This position is ideal for an experienced, hands-on hospitality leader with 3–5 years of F&B management experience, strong business acumen, and a passion for creating memorable dining experiences.

KEY RESPONSIBILITIES:

Service & Operations

• Maintain a safe, clean, and welcoming environment
• Oversee daily operations across dining, bar and play areas
• Ensure high standards of food quality, presentation, and service
• Handle guest feedback and resolve issues promptly with professionalism
• Possesses strong knowledge of bar operations, including beverage preparation, cleanliness, and stock awareness to support smooth service

Team Leadership

• Manage staff scheduling, performance reviews, and on-the-job training
• Lead, train, and motivate front-of-house and service staff to deliver warm, attentive service
• Foster a positive, team-first culture that reflects Willow & Oak’s values of passion, pride and hospitality

Business & Financial Management

• Drive sales growth and manage costs (labor, food, beverage)
• Monitor stock levels, work with suppliers, and minimize wastage
• Track daily/weekly sales reports and identify opportunities to improve profitability

Marketing & Engagement

• Build rapport with regular guests and local businesses to encourage repeat visits
• Support promotions & campaigns (e.g. weekday dinner traffic, family packages, special events)
• Partner with management to develop ideas for seasonal menus, specials, and community events

Compliance &Administration

• Liaise with external vendors and partners when required
• Ensure compliance with MOM, NEA, SFA, and fire safety regulations
• Manage payroll records, attendance, and administrative duties accurately

JOB REQUIREMENTS:

• At least 3–5 years of F&B management experience, preferably in a restaurant setting
• Ability to adapt in a fast-paced environment, balancing service with operational needs
• Solid understanding of restaurant operations, inventory, and cost control
• Passion for hospitality and creating memorable dining experiences
• Strong leadership, communication and people management skills
• Willingness to work evenings, weekends, and public holidays