Roles & Responsibilities The Restaurant Manager is responsible for the overall operation and success of the restaurant, ensuring smooth daily operations, high-quality service, and customer satisfaction.
This role involves managing staff, coordinating front-of-house and kitchen operations, maintaining hygiene and safety standards, controlling costs, and achieving profitability goals while ensuring compliance with local regulations.
KEY RESPONSIBILITIES:
- Oversee and manage all restaurant operations including dining, kitchen, and bar areas.
- Ensure smooth daily service and excellent customer experience.
- Manage staff schedules, performance, and training to maintain service standards.
- Monitor food quality, presentation, and service consistency according to company standards.
- Ensure compliance with SFA, NEA, and Liquor Licence requirements.
- Handle customer feedback, resolve complaints, and maintain a positive dining atmosphere.
- Supervise stock control, inventory, and ordering of food, beverages, and supplies.
- Prepare daily sales, cost, and performance reports for management review.
- Implement marketing strategies and promotional activities to increase customer traffic.
- Maintain cleanliness, hygiene, and safety within the restaurant according to Singapore regulations.
- Coordinate with vendors, suppliers, and contractors for maintenance and procurement needs.
- Support the company's business objectives through staff motivation and operational excellence.
JOB REQUIREMENTS:
- Diploma or Degree in Hospitality Management, Food & Beverage, or Business Administration.
- Minimum 3–5 years of managerial experience in F&B or hospitality operations.
- Strong leadership, communication, and problem-solving skills.
- In-depth knowledge of restaurant management, customer service, and food safety standards.
- Proficient in POS systems, Microsoft Office, and basic accounting.
- WSQ Food Hygiene Certificate is mandatory.
- Familiar with SFA and Liquor Licensing regulations in Singapore.
- Highly organized, results-driven, and able to work under pressure.
- Class 3 Driving Licence (advantage).
WORKING CONDITIONS:
- Full-time position (shift-based).
- Working hours: As per restaurant operation schedule (including weekends and public holidays).
- Work location: Restaurant premises across Singapore.
Tell employers what skills you have Licensing
Leadership
Microsoft Office
Operational Excellence
Food Safety
Customer Experience
Food Quality
Inventory
Administration
Hospitality Management
Procurement
Restaurant Management
Customer Satisfaction
Customer Service
Hospitality