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Open nowPosted today

Restaurant Manager

MyCareersFuture94,660 open roles

Pay
SGD 5,000 – SGD 6,500 a month
Where
Singapore
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Your applicationOpen nowRestaurant ManagerMyCareersFuture · Singapore

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on MyCareersFuture's own form.

The reply lands in your private mailbox

3×more interviews than doing it yourself with ChatGPT.

The clock on this job

Early applications get read.

8.0% of postings close within 7 days. Measured by our own scanner across the market. MyCareersFuture postings stay open a median of 3 days.

Share of postings closed within
  1. 1.6%1 day
  2. 3.5%3 days
  3. 8.0%7 days
  4. 14.9%14 days
  5. 34.0%30 days
This job: posted today

MyCareersFuture median: 3 days open

The posting

Job Summary

The Restaurant Manager is responsible for the overall day-to-day operations of the restaurant, ensuring smooth service, excellent guest experience, effective staffmanagement, and compliance with company standards and regulatory requirements. The Restaurant Manager will lead the front-of-house and operational teams while supporting the achievement of sales, profitability, and customer satisfaction targets.

Key Responsibilities

  • Oversee the daily operations of the restaurant, including opening andclosing procedures.
  • Manage and supervise front-of-house and service staff to ensure smoothand efficient operations.
  • Plan staff schedules, allocate duties, and ensure adequate manpower duringoperating hours.
  • Train, coach, and develop employees on service standards, product knowledge, workplace procedures, and customer service.
  • Monitor staff performance, attendance, punctuality, grooming, and overallwork discipline.
  • Ensure consistently high standards of food quality, service, cleanliness, and presentation.
  • Handle customer enquiries, feedback, complaints, and service recovery professionally.
  • Maintain a welcoming and positive dining environment for customers.
  • Monitor daily sales, cash handling, payments, and end-of-dayreconciliation procedures.
  • Assist in controlling operating costs, labour costs, wastage, and inventory.
  • Monitor stock levels and coordinate with the kitchen and relevant personnel for ordering and replenishment.
  • Conduct regular checks on restaurant equipment, facilities, cleanliness, and maintenance.
  • Ensure compliance with food safety, workplace safety, hygiene, licensing, and company requirements.
  • Maintain proper records relating to sales, inventory, staff attendance, incidents, and operational matters.
  • Work closely with the kitchen team to coordinate food preparation and service during busy periods.
  • Assist with promotional activities, events, and initiatives to increase sales and customer engagement.
  • Monitor customer traffic and operational performance and recommend improvements where necessary.
  • Resolve operational issues promptly and escalate significant matters to managementwhen required.
  • Implement and maintain company policies, procedures, and service standards.
  • Assist senior management with business planning, budgeting, recruitment, staff development, and operational improvements.
  • Perform other duties and responsibilities as assigned by the Company.

Requirements

  • Previous experience in restaurant, hospitality, or food and beverage operations.
  • Experience in a supervisory or managerial position is preferred.
  • Strong leadership and team-management skills.
  • Good communication and interpersonal skills.
  • Strong customer-service orientation.
  • Ability to work effectively in a fast-paced restaurant environment.
  • Good organisational and problem-solving skills.
  • Ability to manage staff, customers, and operational matters professionally.
  • Willingness to work shifts, weekends, and public holidays where required.
  • Knowledge of food safety, hygiene, and restaurant operational procedures is an advantage.

Key Performance Areas

The Restaurant Manager will be expected to maintain:

  • Smooth and efficient daily restaurant operations.
  • High standards of customer service and satisfaction.
  • Effective staff performance and manpower management.
  • Compliance with food safety, hygiene, and workplace requirements.
  • Accurate cash handling and operational reporting.
  • Effective control of inventory, wastage, and operating costs.
  • Achievement of sales and business performance objectives.
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One press. We do the rest.

  1. A CV for this posting

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  2. 25 readers review it

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    The review screen in CV Rocket: how each CV was read, round by round.

  3. We apply on MyCareersFuture's form

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  4. Every reply, sorted

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    An interview invitation in the CV Rocket inbox, added to the candidate's calendar.
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