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Open nowPosted 2 days ago

Restaurant Manager

MyCareersFuture91,045 open roles

Pay
SGD 6,000 – SGD 6,500 a month
Where
Central, Singapore
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Your applicationOpen nowRestaurant ManagerMyCareersFuture · Central, Singapore

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market. MyCareersFuture postings stay open a median of 1 days.

Share of postings closed within
  1. 1.7%1 day
  2. 3.5%3 days
  3. 7.8%7 days
  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 2 days ago

MyCareersFuture median: 1 days open

The posting

JOB SUMMARY

We are seeking an experienced and highly hands-on Restaurant Manager to take full responsibility for the day-to-day operations of Babu's Place.

This is a hands-on operational management position. The successful candidate must be prepared to work across kitchen, food preparation, service, customer management, staff supervision, sales, purchasing, inventory, cost control and restaurant administration, rather than performing an office-based management role only.

The candidate must have the ability to progress from hands-on kitchen operations to complete restaurant management, while maintaining food quality, service standards and business performance.

KEY RESPONSIBILITIES

1. KITCHEN & FOOD OPERATIONS

  • Take direct responsibility for daily kitchen operations and food preparation.
  • Be able to work hands-on in the kitchen when required and support kitchen staff during busy periods.
  • Supervise preparation and quality of snacks, pizza, big bites, curries and other food items served by Babu's Place.
  • Establish and enforce standardized recipes, preparation procedures and kitchen SOPs.
  • Monitor food preparation from receiving of ingredients through final service to customers.
  • Ensure proper food storage, hygiene, cleanliness and kitchen safety.

2. RESTAURANT MANAGEMENT

  • Take overall responsibility for the restaurant's daily operations.
  • Plan and manage manpower requirements, staff deployment and work schedules.
  • Supervise kitchen, service and beverage staff.
  • Maintain staff discipline and ensure employees follow company SOPs.

3. SALES & BUSINESS PERFORMANCE

The Restaurant Manager will be directly responsible for achieving the restaurant's sales and business targets.

  • Set and monitor daily, weekly and monthly sales targets.
  • Monitor actual sales performance against business targets.
  • Develop and implement strategies to increase restaurant sales and customer traffic.
  • Introduce suitable promotions and sales initiatives to improve revenue.
  • Control food cost, labour cost, wastage and other operating expenses.
  • Prepare regular sales and operational reports for management.

4. SOCIAL MEDIA & MARKETING

The Restaurant Manager must also actively support and manage the restaurant's social media and digital marketing activities.

  • Manage and maintain the restaurant's social media presence.
  • Plan and coordinate promotional content for platforms such as Facebook, Instagram and TikTok.
  • Promote food, beverages, promotions, events and special offers through social media.
  • Respond appropriately to customer comments, enquiries and online feedback.

5. FOOD & BEVERAGE / BAROPERATIONS

  • Oversee beverage operations and ensure proper stock control.
  • Ensure proper inventory management and minimize beverage wastage.
  • Monitor beverage costs and sales margins.

6. PURCHASING & COST CONTROL

  • Manage purchasing of food ingredients, beverages, packaging and restaurant supplies.
  • Liaise with suppliers and negotiate pricing where appropriate.
  • Monitor inventory levels and purchasing requirements.
  • Minimize wastage, spoilage and unnecessary expenditure.

7. BUSINESS ADMINISTRATION

  • Maintain daily operational records and sales reports.
  • Monitor cash collection, POS transactions and daily sales reconciliation.
  • Assist with budgeting, forecasting and expense control.
  • Prepare management reports on sales, manpower, inventory and operational performance.
  • Maintain proper documentation for purchasing, stock and operational activities.
  • Support management in business planning and restaurant development.

CANDIDATES MUST MEET THE FOLLOWING REQUIREMENTS:

  • Degree in Business Administration, Business Management, Hospitality Management or a related discipline.
  • More than 3 years of relevant experience in restaurant/F&B operations and management.
  • Must have experience in sales target management and business performance monitoring.
  • Must have experience in food cost, inventory control and wastage management.
  • Must have experience or strong working knowledge of social media marketing and online customer engagement.
  • Must be able to work under pressure during peak operating periods.
  • Must be prepared to work shifts, weekends and public holidays.
  • Must be able to take full responsibility for restaurant operations and business performance.
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