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Open nowPosted 14 days ago

YR23- Restaurant Manager (Cantonese Cuisine) | 5.5 Days

MyCareersFuture94,028 open roles

Pay
SGD 4,000 – SGD 5,500 a month
Where
Central, Singapore
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Your applicationOpen nowYR23- Restaurant Manager (Cantonese Cuisine) | 5.5 DaysMyCareersFuture · Central, Singapore

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The clock on this job

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Share of postings closed within
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  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 14 days ago

The posting

Restaurant Manager (Cantonese cuisine)

5.5 days, 44 hours per week, including weekend and PH

Working hours: 10.30am-2.30pm / 11am-3pm - 5.30pm-9.30pm with split shift

Salary: $4000 -$5500

Location: 111 Somerset, Singapore 238164

Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the outlet to ensure smooth service, operational efficiency, food quality, cleanliness, and excellent customer experience.

Key Responsibilities:

Service Excellence

  • Attend to customers’ orders, enquiries, and dining needs in a professional and friendly manner.
  • Serve food and beverages promptly according to service standards.
  • Prepare tables and ensure dining areas are clean and properly set up.
  • Perform cashiering and POS transactions where required.
  • Support daily outlet cleanliness and housekeeping duties.
  • Assist in food packing, takeaway, and delivery order coordination.
  • Support other service crew operational duties when required.

Operations Management

  • Supervise day-to-day restaurant operations during assigned shifts.
  • Ensure smooth front-of-house and back-of-house coordination.
  • Monitor service standards, food presentation, hygiene, and cleanliness.
  • Conduct opening and closing procedures according to company SOPs and ensure all daily operations are running smoothly, especially during peak dining hours.
  • Ensure compliance with food safety, workplace safety, and hygiene regulations.
  • Handle customer feedback and resolve service issues promptly and professionally.
  • Review and evaluate current operational workflows and SOPs to improve efficiency and service quality.

Kitchen & Dessert Preparation

  • Assist with basic dessert preparation and plating duties based on operational requirements.
  • Support preparation of desserts and beverages.
  • Ensure food preparation areas maintain cleanliness, hygiene, and food safety standards.
  • Coordinate with kitchen team to ensure timely preparation and service quality.

Team Leadership

  • Lead, supervise, and motivate service crew and junior staff.
  • Conduct on-the-job training and coaching for employees.
  • Plan and manage staff scheduling and manpower deployment.
  • Monitor staff attendance, punctuality, grooming, and performance.
  • Support recruitment and onboarding of new employees.

Sales & Customer Service

  • Deliver excellent customer service and maintain positive guest relations.
  • Propose, develop and support outlet sales initiatives and promotional activities.
  • Monitor customer satisfaction and recommend service improvements.
  • Upsell menu items and encourage sales opportunities.

Administrative Duties

  • Prepare daily operational reports and shift documentation, covering sales performance, labour costs, promotional ROI, inventory etc.
  • Manage all reservation platforms and direct bookings, maximizing the seating capacity and optimize table turnover.
  • Oversee VIP bookings, private dining room requests, and large group reservations, ensuring a seamless and personalized guest experience.
  • Ensure compliance with company policies and SOPs.
  • Coordinate with internal departments and suppliers when required.
  • Assist management with operational projects and outlet initiatives.

Supplier Optimization & Supply Chain Management

  • Conduct regular vendor performance reviews to negotiate better pricing, favorable credit terms ad bulk-order rebate structures without compromising on ingredient quality. Build and maintain good relationships with local and overseas food suppliers.
  • Develop a robust network of secondary and backup suppliers for critical ingredients to ensure zero disruptions to the menu.
  • Analyze consumption patterns to establish precise par levels and ordering schedules, actively minimizing food wastage and reducing holding costs.
  • Collaborate with Head Chef to oversee inventories. Act as the designated authority to countersign, weigh, and verify all kitchen stock checks and incoming deliveries against purchase orders to prevent shrinkage and ensure exact specifications are met.

Others

  • Maintain a safe, clean and welcoming environment, ensuring full compliance with local food safety and WSQ hygiene regulations.
  • Any adhoc duties as deemed appropriate for Restaurant Manager.

Requirements:

  • With min 6-8 years of experience in managing the restaurant, experience in Chinese Cuisine is required

WhatsApp me your resume for quicker processing! ☺️

WhatsApp: https://wa.me/6584067823 (Shiro)

SHEE YOKE RU|R26161758 | The Supreme Hr Advisory Pte Ltd EA No: 14C7279

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