RESTAURANT MANAGER

Company Overview

RE&S Enterprises Pte Ltd is a leading restaurant chain with over 60 outlets in Singapore. With 25 years of experience, we focus on delivering authentic Japanese dining experiences through quality food, service, and innovation. Join our growing team to be part of this journey!

Job Summary

The Restaurant Manager oversees restaurant operations and profitability, leads teams, manages budgets, and ensures compliance with safety and hygiene standards to deliver excellent customer service and drive business growth.

Responsibilities

Lead daily employee roll calls to enhance operational effectiveness, cleanliness, accurate order taking, customer service, and promotion execution

Communicate sales, service, and food quality KPIs to employees to foster teamwork and achieve targets

Manage all restaurant shifts efficiently with comprehensive knowledge of operations

Collaborate closely with the Chef to meet guest requirements and maintain a professional kitchen relationship

Enforce safety standards and ensure compliance with licensing, hygiene, and health and safety regulations

Manage budgets and control stock levels of food, utensils, and cutlery to optimize resources

Respond promptly to customer compliments and complaints to maintain satisfaction

Prepare and present manpower and sales reports to support operational decisions

Recommend and implement improvements to enhance restaurant performance

Administer daily communications, guest reports, staff rosters, and operational paperwork accurately and on time

Monitor the business environment and propose strategies to increase sales, reduce costs, upsell, and maximize guest spending

Communicate effectively with other departments, suppliers, and contractors to ensure clear information flow and coordinated follow-ups

Support recruitment processes to meet staffing needs

Conduct induction and on-the-job training for new hires and promoted staff to ensure smooth integration

Conduct employee appraisals to recognize performance fairly and address issues appropriately

Identify training needs and proactively facilitate employee development, including mandatory training such as Basic Food Hygiene and Safety

Preferred competencies and qualifications

Degree or Diploma in Hospitality-related studies or WSQ Certificate in F&B Operations, F&B Supervision, or F&B Management

Passion for delivering excellent customer service

Ability to lead teams effectively in fast-paced, demanding environments

Strong business acumen, results orientation, and organizational skills

Excellent interpersonal and communication skills