- Geylang Southeast (Singapore) Singapore
Full Time F-B Manager Jobs, Salary up to SGD 4,800 in UDON SEKAI PTE. LTD. Southeast (Singapore) - Maukerja
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Working Location
Job Description
Responsibilities
Employment Terms
Working Hours:
54 hours per week
Rest Day:
1.5 days per week
Annual Leave:
Starting at 10 days per year, with an additional 1 day for each completed year of service, up to a maximum entitlement of 14 days per year.
Key Responsibilities
Oversee the overall operations and performance of the restaurant, ensuring smooth, efficient and profitable daily operations.
Drive sales and achieve monthly and annual sales targets by monitoring sales performance, identifying opportunities and implementing initiatives to increase revenue.
Lead, manage, and develop the restaurant management and operations team, including Assistant Manager, supervisor and service staff.
Set and maintain high standards for food quality, service, cleanliness, hygiene, and customer experience.
Plan manpower requirements, approve staff schedules, and monitor staff attendance, performance, and productivity.
Manage staff recruitment, training, development, and performance evaluation.
Oversee purchasing, supplier management, inventory control, and stock levels to ensure cost-effective operations.
Negotiate with suppliers and review pricing, product quality, and supplier performance.
Monitor and control food cost, labor cost, wastage, and other operating expenses.
Review daily, weekly, and monthly sales, costs, and operational reports, and take appropriate action to improve profitability.
Ensure compliance with food safety, workplace safety, licensing requirements, and company SOPs.
Handle customer feedback and escalated complaints, ensuring appropriate service recovery and follow-up.
Work closely with management on business development, promotions, menu improvements, and operational strategies.
Identify operational issues and implement improvements to increase efficiency, sales, and customer satisfaction.
Ensure consistent implementation of company policies and standards across all areas of the restaurant.
Take full ownership of the restaurant's day-to-day performance, team discipline, and operational standards.
Requirements
Minimum 3–5 years' experience in F&B operations, with experience in a managerial or senior supervisory role.
Strong leadership and people-management skills, with the ability to lead and motivate a diverse team.
Strong understanding of restaurant operations, manpower planning, purchasing, and cost control.
Good knowledge of POS systems and online ordering platforms.
Strong analytical, administrative, and reporting skills.
Excellent communication, customer service, and problem-solving skills.
Commercially aware, with a strong focus on sales, profitability, and operational efficiency.
Able to work independently, make sound decisions, and take ownership of operational matters.
Able to work shifts, including weekends, public holidays, and evenings.
Japanese restaurant that makes fresh authentic hand-pulled udon daily. We sell ramen, don, bento and tempuras as well.
Working Hours:
54 hours per week
Rest Day:
1.5 days per week
Annual Leave:
Starting at 10 days per year, with an additional 1 day for each completed year of service, up to a maximum entitlement of 14 days per year.
Key Responsibilities
Oversee the overall operations and performance of the restaurant, ensuring smooth, efficient and profitable daily operations.
Drive sales and achieve monthly and annual sales targets by monitoring sales performance, identifying opportunities and implementing initiatives to increase revenue.
Lead, manage, and develop the restaurant management and operations team, including Assistant Manager, supervisor and service staff.
Set and maintain high standards for food quality, service, cleanliness, hygiene, and customer experience.
Plan manpower requirements, approve staff schedules, and monitor staff attendance, performance, and productivity.
Manage staff recruitment, training, development, and performance evaluation.
Oversee purchasing, supplier management, inventory control, and stock levels to ensure cost-effective operations.
Negotiate with suppliers and review pricing, product quality, and supplier performance.
Monitor and control food cost, labor cost, wastage, and other operating expenses.
Review daily, weekly, and monthly sales, costs, and operational reports, and take appropriate action to improve profitability.
Ensure compliance with food safety, workplace safety, licensing requirements, and company SOPs.
Handle customer feedback and escalated complaints, ensuring appropriate service recovery and follow-up.
Work closely with management on business development, promotions, menu improvements, and operational strategies.
Identify operational issues and implement improvements to increase efficiency, sales, and customer satisfaction.
Ensure consistent implementation of company policies and standards across all areas of the restaurant.
Take full ownership of the restaurant's day-to-day performance, team discipline, and operational standards.
Requirements
Minimum 3–5 years' experience in F&B operations, with experience in a managerial or senior supervisory role.
Strong leadership and people-management skills, with the ability to lead and motivate a diverse team.
Strong understanding of restaurant operations, manpower planning, purchasing, and cost control.
Good knowledge of POS systems and online ordering platforms.
Strong analytical, administrative, and reporting skills.
Excellent communication, customer service, and problem-solving skills.
Commercially aware, with a strong focus on sales, profitability, and operational efficiency.
Able to work independently, make sound decisions, and take ownership of operational matters.
Able to work shifts, including weekends, public holidays, and evenings.
Japanese restaurant that makes fresh authentic hand-pulled udon daily. We sell ramen, don, bento and tempuras as well.
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