- Bukit Merah Central Region (Singapore) Singapore
Kerja Sepenuh Masa Restaurant Manager, Gaji tinggi SGD 3,200 di AC SEAFOOD PTE. LTD. Central Region (Singapore) - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Job Description – Restaurant Manager
Position:
Restaurant Manager
Department:
Operations
Reports To:
General Manager / Operations Manager
Job Summary
The Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring smooth service, strong customer satisfaction, effective manpower management, food and service quality, cost control, cleanliness, and compliance with company policies and regulatory requirements.
The Restaurant Manager is expected to lead the outlet team, achieve sales and operational targets, maintain service standards, and ensure the restaurant operates efficiently and profitably.
Key Responsibilities
1. Daily Restaurant Operations
Oversee the overall day-to-day operations of the restaurant.
Ensure smooth opening, operating, and closing procedures.
Coordinate between service and kitchen teams to ensure efficient operations.
Ensure sufficient manpower is deployed according to business requirements.
Monitor peak-hour operations and respond quickly to operational issues.
Ensure all equipment, facilities, POS systems, and operating areas are functioning properly.
2. Staff Management & Leadership
Lead, supervise, motivate, and manage restaurant employees.
Prepare staff duty rosters and ensure adequate manpower coverage.
Conduct daily briefings before service.
Train new and existing employees on service standards, SOPs, menu knowledge, and customer handling.
Monitor staff attendance, punctuality, grooming, discipline, and performance.
Provide coaching and take corrective action when required.
Build a positive and productive working environment.
3. Customer Service
Ensure customers receive prompt, friendly, and professional service.
Attend to customer feedback and complaints professionally.
Resolve service issues quickly and appropriately.
Monitor customer satisfaction and identify areas for improvement.
Encourage repeat business and maintain good relationships with regular customers.
4. Sales & Business Performance
Monitor daily, weekly, and monthly sales performance.
Work towards achieving outlet sales targets.
Encourage upselling and effective menu recommendations by service staff.
Monitor dine-in, takeaway, delivery, catering, and promotional sales where applicable.
Support management in implementing promotions and marketing campaigns.
Identify opportunities to increase revenue and customer traffic.
5. Cost & Inventory Control
Monitor food, beverage, manpower, and operating costs.
Control wastage, breakage, complimentary items, and unnecessary expenses.
Monitor stock levels and coordinate ordering with relevant suppliers or departments.
Conduct or supervise regular stock counts.
Investigate significant stock discrepancies.
Ensure proper FIFO stock rotation and storage practices.
6. Cash & POS Management
Ensure correct handling of cash, credit card, QR, delivery platform, and other payments.
Check daily sales reports and cash reconciliation.
Investigate discrepancies in POS transactions, discounts, voids, refunds, and complimentary items.
Ensure proper documentation and approval procedures are followed.
7. Food Quality, Hygiene & Safety
Ensure food presentation and quality meet company standards.
Maintain high standards of restaurant cleanliness and hygiene.
Ensure employees comply with food hygiene and food safety requirements.
Conduct regular checks on dining areas, kitchen coordination areas, storage areas, and staff facilities.
Ensure workplace safety procedures are followed.
Report and follow up on maintenance, pest control, equipment, and safety issues promptly.
8. Regulatory & Company Compliance
Ensure the outlet complies with relevant Singapore regulations and licensing requirements.
Ensure staff follow company SOPs, operational policies, and hygiene requirements.
Where applicable, ensure compliance with MUIS Halal requirements and internal Halal procedures.
Maintain required operational records, checklists, licences, and documentation.
9. Delivery & Online Platform Operations
Monitor orders from GrabFood, Foodpanda, Oddle, or other delivery platforms where applicable.
Ensure orders are prepared, packed, checked, and handed over correctly.
Minimise missing-item, wrong-item, cancellation, and chargeback cases.
Investigate operational errors and implement corrective measures when required.
Ensure delivery orders are processed accurately through the POS system.
10. Reporting
Provide regular updates to management on:
Sales performance
Manpower matters
Customer complaints
Operational issues
Stock and wastage
Maintenance matters
Delivery platform issues
Staff performance
Escalate serious operational matters to management promptly.
Requirements
Minimum 2–3 years of supervisory or restaurant management experience in F&B.
Strong leadership and people-management skills.
Good customer service and problem-solving abilities.
Able to work independently and make operational decisions.
Good understanding of restaurant operations, manpower scheduling, inventory, and cost control.
Familiar with POS systems and delivery platforms.
Able to work shifts, weekends, and public holidays.
Good communication skills.
Knowledge of Singapore food hygiene and regulatory requirements is preferred.
Experience working in a Halal-certified restaurant is an advantage.
Key Performance Indicators (KPIs)
Performance may be assessed based on:
Outlet sales achievement
Customer satisfaction and complaint levels
Food and service quality
Manpower cost and productivity
Food wastage and inventory control
Staff attendance and turnover
Delivery order accuracy and chargebacks
Hygiene and audit results
Compliance with company SOPs
Overall outlet profitability and operational efficiency
Core Competencies
Leadership | Accountability | Customer Service | Cost Awareness | Problem Solving | Team Management | Communication | Operational Discipline | Sales Focus | Attention to Detail
Position:
Restaurant Manager
Department:
Operations
Reports To:
General Manager / Operations Manager
Job Summary
The Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring smooth service, strong customer satisfaction, effective manpower management, food and service quality, cost control, cleanliness, and compliance with company policies and regulatory requirements.
The Restaurant Manager is expected to lead the outlet team, achieve sales and operational targets, maintain service standards, and ensure the restaurant operates efficiently and profitably.
Key Responsibilities
1. Daily Restaurant Operations
Oversee the overall day-to-day operations of the restaurant.
Ensure smooth opening, operating, and closing procedures.
Coordinate between service and kitchen teams to ensure efficient operations.
Ensure sufficient manpower is deployed according to business requirements.
Monitor peak-hour operations and respond quickly to operational issues.
Ensure all equipment, facilities, POS systems, and operating areas are functioning properly.
2. Staff Management & Leadership
Lead, supervise, motivate, and manage restaurant employees.
Prepare staff duty rosters and ensure adequate manpower coverage.
Conduct daily briefings before service.
Train new and existing employees on service standards, SOPs, menu knowledge, and customer handling.
Monitor staff attendance, punctuality, grooming, discipline, and performance.
Provide coaching and take corrective action when required.
Build a positive and productive working environment.
3. Customer Service
Ensure customers receive prompt, friendly, and professional service.
Attend to customer feedback and complaints professionally.
Resolve service issues quickly and appropriately.
Monitor customer satisfaction and identify areas for improvement.
Encourage repeat business and maintain good relationships with regular customers.
4. Sales & Business Performance
Monitor daily, weekly, and monthly sales performance.
Work towards achieving outlet sales targets.
Encourage upselling and effective menu recommendations by service staff.
Monitor dine-in, takeaway, delivery, catering, and promotional sales where applicable.
Support management in implementing promotions and marketing campaigns.
Identify opportunities to increase revenue and customer traffic.
5. Cost & Inventory Control
Monitor food, beverage, manpower, and operating costs.
Control wastage, breakage, complimentary items, and unnecessary expenses.
Monitor stock levels and coordinate ordering with relevant suppliers or departments.
Conduct or supervise regular stock counts.
Investigate significant stock discrepancies.
Ensure proper FIFO stock rotation and storage practices.
6. Cash & POS Management
Ensure correct handling of cash, credit card, QR, delivery platform, and other payments.
Check daily sales reports and cash reconciliation.
Investigate discrepancies in POS transactions, discounts, voids, refunds, and complimentary items.
Ensure proper documentation and approval procedures are followed.
7. Food Quality, Hygiene & Safety
Ensure food presentation and quality meet company standards.
Maintain high standards of restaurant cleanliness and hygiene.
Ensure employees comply with food hygiene and food safety requirements.
Conduct regular checks on dining areas, kitchen coordination areas, storage areas, and staff facilities.
Ensure workplace safety procedures are followed.
Report and follow up on maintenance, pest control, equipment, and safety issues promptly.
8. Regulatory & Company Compliance
Ensure the outlet complies with relevant Singapore regulations and licensing requirements.
Ensure staff follow company SOPs, operational policies, and hygiene requirements.
Where applicable, ensure compliance with MUIS Halal requirements and internal Halal procedures.
Maintain required operational records, checklists, licences, and documentation.
9. Delivery & Online Platform Operations
Monitor orders from GrabFood, Foodpanda, Oddle, or other delivery platforms where applicable.
Ensure orders are prepared, packed, checked, and handed over correctly.
Minimise missing-item, wrong-item, cancellation, and chargeback cases.
Investigate operational errors and implement corrective measures when required.
Ensure delivery orders are processed accurately through the POS system.
10. Reporting
Provide regular updates to management on:
Sales performance
Manpower matters
Customer complaints
Operational issues
Stock and wastage
Maintenance matters
Delivery platform issues
Staff performance
Escalate serious operational matters to management promptly.
Requirements
Minimum 2–3 years of supervisory or restaurant management experience in F&B.
Strong leadership and people-management skills.
Good customer service and problem-solving abilities.
Able to work independently and make operational decisions.
Good understanding of restaurant operations, manpower scheduling, inventory, and cost control.
Familiar with POS systems and delivery platforms.
Able to work shifts, weekends, and public holidays.
Good communication skills.
Knowledge of Singapore food hygiene and regulatory requirements is preferred.
Experience working in a Halal-certified restaurant is an advantage.
Key Performance Indicators (KPIs)
Performance may be assessed based on:
Outlet sales achievement
Customer satisfaction and complaint levels
Food and service quality
Manpower cost and productivity
Food wastage and inventory control
Staff attendance and turnover
Delivery order accuracy and chargebacks
Hygiene and audit results
Compliance with company SOPs
Overall outlet profitability and operational efficiency
Core Competencies
Leadership | Accountability | Customer Service | Cost Awareness | Problem Solving | Team Management | Communication | Operational Discipline | Sales Focus | Attention to Detail
Peringatan Penting
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