Restaurant Manager

2 days ago

Orchard, Singapore Dapaidang Group Pte. Ltd. Full time $60,000 - $80,000 per year
Key Responsibilities
Business Operations & Sales

  • Revenue Growth: Drive sales through strategic upselling, promotions, and special events, collaborating with management to meet and exceed revenue targets.

  • Operational Efficiency: Oversee daily floor operations, including staff scheduling, table management, and coordination with the kitchen to ensure seamless service flow and cost-effective operations.

  • Inventory & Supplies Management: Monitor and manage front-of-house supplies (e.g., menus, tableware) and coordinate with suppliers to optimize stock levels and minimize costs.

  • Performance Reporting: Provide detailed reports on sales performance, guest feedback, and operational challenges to senior management, offering actionable insights to improve business outcomes.

  • Promotions & Marketing: Partner with the management team to develop and execute promotional campaigns and events to enhance brand visibility and customer engagement.

Team Leadership & Guest Experience

  • Team Leadership: Manage, train, and motivate a team of front-of-house staff, including servers and hosts, to deliver exceptional service aligned with company standards.

  • Guest Experience: Ensure a memorable dining experience by addressing guest needs, handling feedback, and resolving issues promptly and professionally.

  • Service Standards: Uphold high standards of cleanliness, presentation, and compliance with food safety and hygiene regulations (e.g., SFA guidelines).

  • Ad Hoc Duties: Undertake additional tasks as assigned by management to support overall restaurant operations.

Requirements
Business & Sales Acumen

  • Experience: Minimum 3 years in a managerial role within the F&B industry, with a proven track record in driving sales and managing operations, preferably in a full-service restaurant or Chinese dining establishment.

  • Business Insight: Strong understanding of restaurant operations, including POS systems, cost control, and sales strategies, with the ability to contribute to revenue growth.

  • Analytical Skills: Ability to analyze sales reports and operational data to identify opportunities for improvement and implement effective solutions.

Leadership & Customer Focus

  • Leadership Skills: Demonstrated ability to lead and inspire a team, with excellent interpersonal and conflict-resolution skills.

  • Customer-Centric: Passion for delivering outstanding guest experiences with a proactive approach to addressing customer needs.

  • Regulatory Knowledge: Familiarity with Singapore's food safety regulations and industry standards.

Communication & Availability

  • Language Proficiency: Fluent in English and Mandarin (written and spoken) to effectively communicate with both Mandarin-speaking and English-speaking guests.

  • Availability: Willingness to work flexible hours, including weekends, public holidays, and peak dining periods.

Education

  • Education: Diploma or equivalent in Hospitality, Business, or a related field is preferred but not mandatory.

Staff Benefits:

Uniforms and staff meals provided

Staff Discount

14-18 days Annual Leave per year

Medical Benefits

Annual Performance Bonus

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