Restaurant Manager - Toa Payoh

The Restaurant Manager will be responsible for overseeing the daily operations of the Food and Beverage (“F&B”) department, ensuring exceptional customer service, and maintaining high standards of quality and hygiene.

Job Responsibilities:

• Oversee daily restaurant operations, ensuring a seamless dining experience for our guests.
• Lead and motivate the restaurant team, fostering a positive and collaborative work environment.
• Manage staff schedules, training, and performance evaluations.
• Implement and maintain high standards of food quality, service, and hygiene.
• Monitor inventory levels and place orders for food, beverages, and supplies.
• Ensure compliance with health and safety regulations and maintain cleanliness standards.
• Develop and implement strategies to increase sales and profitability.
• Handle customer inquiries, complaints, and feedback in a professional and timely manner.
• Collaborate with the kitchen team to ensure timely and accurate preparation of food orders.
• Conduct regular inspections of dining areas and service stations to ensure they are clean and well-maintained.
• Handle customer inquiries, feedback, and complaints with professionalism and efficiency.
• Develop and execute marketing and promotional strategies to attract and retain customers.
• Assist in planning and organizing special events and promotions.
• Prepare reports on sales, expenses and other key performance indicators.

Requirements:

• At least 5 years of proven experience in the field of F&B supervisory or similar role in a restaurant setting.
• Broad working experience in various sectors of the F&B industry (including luxury hotels, fine dining, high-volume

• Skilled in enhancing guest satisfaction and personalizing service experiences.
• Excellent communication and leadership skills.
• Strong leadership skill in managing the team effectively.
• Strong knowledge of F&B operations, including inventory management and cost control.
• Ability to work under pressure and handle challenging situations with a positive attitude.
• Proactive problem-solving skills with the ability to make decisions in a fast-paced environment.
• Able to collaborate and work effectively with the kitchen staff to be a good team player.
• Flexibility to adapt to changing priorities and responsibilities.
• Meticulous with an eye to details and focus on delivering exceptional customers experiences.

Education/Qualifications:

• Tertiary education in hotel and restaurant management is not a pre-requisite.

Additional information:

• For foreign candidates, the salary range includes a housing allowance as part of the overall package.
• We regret that we will not be able to respond to all applications. Only shortlisted candidates will be notified.

Salary range: S$8,000 – S$9,000