Restaurant manager

3 weeks ago

Singapore LEAD GENERAL F&B MANAGEMENT CO. PTE. LTD. Full time
Roles & Responsibilities

Hotpot Restaurant Recruitment: Lobby Manager, Kitchen Manager, Branch Manager1. Lobby Manager

Job Requirements:

  • At least 2 years of experience in restaurant or customer service management.
  • Excellent communication and customer service skills.
  • Strong leadership ability and problem-solving skills.
  • Ability to manage the restaurant floor, especially during peak hours.

Key Responsibilities:

  • Supervise and coordinate all front-of-house operations.
  • Ensure smooth service flow, manage reservations, and greet customers.
  • Train and manage front-of-house staff (servers, hosts, etc.).
  • Ensure customer satisfaction and resolve any service-related issues.
  • Maintain a clean and welcoming restaurant environment.
  • Manage guest complaints and ensure an excellent dining experience.
2. Kitchen Manager

Job Requirements:

  • At least 3 years of experience in kitchen operations or food preparation.
  • Strong organizational and leadership skills.
  • Knowledge of food safety regulations and quality control standards.
  • Ability to manage kitchen staff and inventory effectively.

Key Responsibilities:

  • Oversee kitchen staff and manage food production.
  • Ensure the kitchen operates efficiently, maintaining quality and cleanliness.
  • Manage inventory and order supplies as needed.
  • Enforce food safety protocols and cleanliness in the kitchen.
  • Work closely with the Branch Manager and Lobby Manager to ensure smooth operations.
3. Branch Manager

Job Requirements:

  • At least 3-5 years of experience in restaurant management, with leadership experience.
  • Strong management, organizational, and problem-solving skills.
  • Ability to manage the overall operation of the branch, including financial and staffing.
  • Strong customer service and communication skills.

Key Responsibilities:

  • Oversee the entire operation of the branch, ensuring all functions run smoothly.
  • Manage branch finances, including budgeting, cost control, and profitability.
  • Ensure the branch meets quality standards and customer satisfaction.
  • Lead and train branch staff, and ensure effective performance.
  • Handle customer complaints and resolve issues efficiently.
  • Maintain inventory, manage suppliers, and ensure consistent food quality.
Tell employers what skills you have

Customer Service Skills
Leadership
Quality Control
Food Safety
Restaurants
Customer Service Management
Food Quality
Inventory
Hospitality Management
Restaurant Management
Budgeting
Customer Satisfaction
Customer Service
Cost Control
Kitchen Management

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