Restaurant Manager - Toa Payoh

You will deliver a high-quality menu and motivate staff to provide excellent customer service.

Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

• Recruit, train and supervise employees.
• Fully responsible and accountable for the outlets operating budget including revenues, labour costs and profitability.
• Constantly find ways to further increase revenues without sacrificing pre-determined standards.
• Preparation of F & B profit, budget and marketing plan.
• Assuring the timely and complete set up in accordance with the pre-determined policies and procedures of all meal periods in the restaurant.
• Ensuring the highest quality product served.
• Assist and make recommendation to management for promotional activities and creative ideas.
• Set standard and procedure for all areas related to F&B..
• Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.
• Conduct staff appraisals and discipline.
• Inspects outlet thoroughly to ensure cleanliness of linen, operating equipment, fixtures and furniture’s and so forth are up to standard, table set-ups, sideboards and mise-en-place are done properly and in good condition.
• Anticipate guests’ complaints and take prompt corrective action.
• Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.