- Outram Central Region (Singapore) Singapore
Full Time GENERAL MANAGER (RESTAURANT) Jobs, Salary up to SGD 8,500 in Sospiri Central Region (Singapore) - Maukerja
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Job Description
Responsibilities
The General Manager is responsible for the overall operation and performance of Sospiri Restaurant. The role leads the management and service teams, maintains high food and service standards, ensures guest satisfaction, controls costs, and drives revenue and profitability. The General Manager also ensures compliance with food-safety, licensing, employment, and workplace-safety requirements.
Key Responsibilities
Direct all front-of-house and back-of-house operations.
Maintain consistent standards for food quality, service, cleanliness, and atmosphere.
Recruit, train, schedule, coach, and evaluate managers and employees.
Establish performance expectations and promote a positive workplace culture.
Monitor sales, operating expenses, labour costs, food costs, and profit margins.
Prepare budgets, forecasts, management reports, and improvement plans.
Develop strategies to increase revenue, reservations, customer loyalty, and profitability.
Review menus, pricing, promotions, and special events with the Executive Chef and relevant teams.
Monitor inventory, purchasing, supplier performance, waste, and stock variances.
Resolve serious guest complaints and maintain strong customer relationships.
Ensure compliance with food hygiene, health and safety, licensing, and employment regulations.
Oversee cash controls, point-of-sale procedures, deposits, and financial reconciliations.
Coordinate maintenance, security, technology, and vendor services.
Report business results, operational risks, and recommendations to ownership or senior leadership.
Lead emergency response and business-continuity procedures when required.
Key Responsibilities
Direct all front-of-house and back-of-house operations.
Maintain consistent standards for food quality, service, cleanliness, and atmosphere.
Recruit, train, schedule, coach, and evaluate managers and employees.
Establish performance expectations and promote a positive workplace culture.
Monitor sales, operating expenses, labour costs, food costs, and profit margins.
Prepare budgets, forecasts, management reports, and improvement plans.
Develop strategies to increase revenue, reservations, customer loyalty, and profitability.
Review menus, pricing, promotions, and special events with the Executive Chef and relevant teams.
Monitor inventory, purchasing, supplier performance, waste, and stock variances.
Resolve serious guest complaints and maintain strong customer relationships.
Ensure compliance with food hygiene, health and safety, licensing, and employment regulations.
Oversee cash controls, point-of-sale procedures, deposits, and financial reconciliations.
Coordinate maintenance, security, technology, and vendor services.
Report business results, operational risks, and recommendations to ownership or senior leadership.
Lead emergency response and business-continuity procedures when required.
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