Restaurant Manager

Description

Lead and manage front-of-house operations, staff performance, guest satisfaction, and financial performance to uphold high service standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee daily restaurant operations to ensure smooth and efficient service - Lead, train, and motivate the service team - Manage staff scheduling, attendance, and performance reviews - Maintain compliance with hygiene, safety, and licensing requirements - Coordinate with kitchen team to ensure seamless FOH and BOH operations - Greet and engage with guests, ensuring satisfaction at every touchpoint - Handle guest complaints and feedback professionally - Uphold True Cost’s concept and educate guests on value offerings - Monitor daily sales performance, budgets, and cost control measures - Drive revenue through upselling, promotions, and events - Manage FOH inventory and ensure cost-effective operations - Prepare operational and financial reports for management

Qualifications and Requirements

- Minimum 4–6 years F&B experience, with at least 2 years in a supervisory or managerial role - Strong leadership and people management skills - Excellent communication and interpersonal abilities - Proven track record of delivering outstanding customer service - Knowledge of restaurant operations, reservations, and events - Financial acumen in budgeting, cost control, and reporting - Must be Singaporean, PR, or LTVP holder

Working Condition

Working hours

Full-time with creative scheduling