Multiple Outlets Restaurant Manager

Job Description

Multiple Outlets Restaurant Manager

Job Description

The Multiple Outlets Restaurant Manager manages various outlets and leads a team of outlet managers in achieving the sales targets and overall performance of outlets. He/She ensures the smooth and efficient functioning of the outlets and also oversees the manpower planning, onboarding, training and motivation of the employees at the assigned outlets.

He/She performs outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. He/She manages inventories, interacts with customers, wait staff and support employees to maximize revenue generation and enhance the customer experience. He/She maintains high standards of quality control, hygiene, health and safety in the dining area.

ROLES & RESPONSIBILITIES:

Daily Operations Management:

• Oversee daily operations of multiple outlets to ensure efficiency, consistency, and compliance with SOPs.
• Work with outlet supervisors to develop operational strategies and execution to ensure operational efficiency, profitability of outlets and excellent level of service and customer satisfaction.
• Hands on and build good relationship with guests or regular patrons. Try to remember individual patron's names and their preferences to extend a personalized service.
• Ensure proper inventory management, stock control, and cost management at all outlets.
• Conduct regular outlet visits to review cleanliness, service quality, food presentation, and adherence to brand standards.
• Manage and resolve any operational issues, emergencies, or difficult situations that may arise.

Manpower Rostering:

• Oversee the entire staffing process, ensuring that the various outlets are adequately and efficiently manned.
• Oversee weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Address staffing needs and adjustments based on business requirements and manage staff schedules to optimize manpower for different shifts.

Staff Training:

• Develop, conduct and maintain training sessions for Supervisors, and their teams to enhance service quality, product knowledge, and adherence to standard operating procedures.
• Conduct departmental briefings to ensure that all pertinent information is well received by team members.
• Supervise team members to ensure all assigned tasks in the outlets are completed promptly, accurately, and in line with departmental standards and procedures.
• Implement measurable training assessments to evaluate staff competency and identify areas for improvement, ensuring consistent service quality and operational efficiency.
• Conduct regular performance review with the team.
• Constantly monitor team members' appearance, attitude and degree of professionalism.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.
• Maintain complete knowledge of all food & beverage services, contents & preparation methods for the outlets.
• Ensure that health, safety and security procedures are in place in the outlet.
• Support HR in recruitment, training, and retention of staff.
• Ensure proper scheduling, labour planning, and manpower optimization across outlets.
• Build a positive team culture and resolve staff conflicts when necessary.

Menu Development:

• Liaise with the Head Chef of restaurant outlets to contribute ideas to the development of the restaurants' menu.

Financial Oversight:

• Drive outlet-level sales and profitability by monitoring KPIs (sales, COGS, labour %, wastage, customer feedback).
• Identify cost-saving opportunities while maintaining service and quality standards.
• Develop promotions and initiatives in collaboration with marketing to boost sales.
• Analyze outlet profitability and recommend improvements.

Customer Engagement:

• Ensure excellent customer service and consistency across outlets.
• Handle escalated customer complaints and resolve service recovery cases.
• Monitor customer feedback and implement improvements.
• Maintain brand identity and customer loyalty.

Compliance and Safety:

• Ensure all outlets comply with Singapore regulatory requirements (SFA, NEA, MOM, SCDF, etc.).
• Oversee food hygiene, workplace safety, and proper licensing for all outlets.
• Conduct audits to ensure compliance with company and government standards.

Strategic Development & Growth:

• Support the company's expansion plans and new outlet openings.
• Coordinate between outlets and HQ departments (Marketing, HR, Finance, Logistics).
• Prepare regular reports on operations, manpower, and financial performance.
• Provide feedback to management on market trends and customers' preferences.

Job Requirements

• Diploma/Degree in Hospitality, F&B Management, or related field.
• At least 5–8 years of F&B operations experience, with 2–3 years in a multi-outlet or area management role.
• Strong leadership, organizational, and problem-solving skills.
• Knowledge of Singapore F&B regulations, licensing, and manpower management.
• Financial acumen with experience in budgeting, P&L, and cost control.
• Excellent communication and interpersonal skills.
• Flexible to work shifts, weekends, and public holidays as required.
• Ability to work under pressure and resolve operational challenges.