Restaurant Manager

Description

Lead and manage daily restaurant operations, staff, customer service, and business performance to deliver warm hospitality, excellent food, and memorable guest experiences at a contemporary dining restaurant. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee daily restaurant operations across dining, bar, and play areas - Ensure high standards of food quality, presentation, and service - Maintain a safe, clean, and welcoming environment - Handle guest feedback and resolve issues promptly - Lead, train, and motivate front-of-house and service staff - Manage staff scheduling, performance reviews, and training - Foster a positive, team-first culture aligned with company values - Drive sales growth and manage costs (labour, food, beverage) - Track sales reports and identify opportunities to improve profitability - Monitor stock levels, manage suppliers, and minimise wastage - Support promotions, campaigns, and special events - Build rapport with guests and local businesses to encourage repeat visits - Develop seasonal menus and community engagement initiatives with management - Ensure compliance with MOM, NEA, SFA, and fire safety regulations - Manage payroll, attendance, and administrative duties - Liaise with external vendors and partners when required

Qualifications and Requirements

- Minimum 3–5 years of F&B management experience, preferably in restaurants - Strong leadership, communication, and people management skills - Solid understanding of operations, inventory, and cost control - Passion for hospitality and guest satisfaction - Ability to adapt in a fast-paced environment - Willingness to work evenings, weekends, and public holidays

Working Condition

Working hours

Full-time, including evenings, weekends, and public holidays