Restaurant Manager

2 days ago

Central Region, Singapore Hollandse Club Full time $70,000 - $120,000 per year

Key Responsibilities:

Restaurant Operations:

  • Oversee the daily operations of the restaurant, ensuring smooth service and a high standard of food and beverage offerings.
  • Manage the restaurant's opening and closing procedures, including ensuring all health and safety guidelines are met.
  • Ensure the cleanliness and organization of the dining area, including dining tables, service stations, and kitchen areas.

Staff Management:

  • Recruit, train, and supervise restaurant staff, including servers, bartenders, hosts, and support staff.
  • Ensure that all staff provide professional, friendly, and efficient service to all members and guests.
  • Schedule shifts and manage labor costs to ensure staffing levels are appropriate without exceeding the budget.
  • Conduct regular performance evaluations and provide ongoing feedback and coaching to staff.

Customer Service & Member Relations:

Ensure that members and guests have a memorable dining experience by consistently delivering excellent customer service.

Address any member or guest concerns or complaints in a timely and professional manner.

Foster strong relationships with club members and encourage repeat visits and positive word-of-mouth.

Menu & Food Quality Management:

Collaborate with the executive chef to develop and maintain the restaurant's menu, ensuring it meets the preferences of members and aligns with seasonal ingredients.

Ensure that food presentation, quality, and portion sizes are consistently high.

Monitor food inventory levels and work with the kitchen team to maintain cost control and minimize waste.

Financial Management:

Develop and manage the restaurant's budget, focusing on controlling costs (labor, food, beverage) and maximizing profitability.

Analyze financial reports (sales, inventory, labor costs) and adjust operations as needed to meet financial goals.

Manage pricing strategy and monitor market trends to ensure competitive pricing.

Event Coordination:

Coordinate and manage special events, including private dinners, banquets, parties, and other club events that require food and beverage services.

Work with the events team to plan and execute flawless events, ensuring that service standards are upheld.

Customize menus and dining experiences for special occasions or private function

Health & Safety Compliance:

Ensure all health and safety regulations are strictly adhered to, including food safety standards and alcohol licensing requirements.

Conduct regular inspections of the kitchen and dining area to ensure cleanliness, organization, and compliance with club policies.

Ensure that all restaurant staff are trained on food safety, hygiene practices, and emergency procedures.

Marketing & Member Engagement:

Develop strategies to promote the restaurant to club members, including specials, themed nights, or loyalty programs.

Collaborate with the club's marketing team to design promotional campaigns, both internal (newsletters, member events) and external (online presence, social media).

Participate in club events and activities, enhancing visibility and engagement for the restaurant.

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