A Restaurant Manager in Singapore is responsible for overseeing all

aspects of restaurant operations, ensuring smooth service, high-quality

food and customer satisfaction. They manage staff, control costs, and

maintain a positive image for the establishment. This role combines

strategic planning, operational management, and strong leadership

skills.

Key Responsibilities: Operational Management:

The Restaurant Manager leads daily operations, encompassing front-of-

house (customer service, seating, order taking) and back-of-house (kitchen,

food preparation, inventory) activities.

Staff Management:

This includes recruitment, training, scheduling, performance evaluation, and

disciplinary actions for all staff members.

Customer Service:

Managing customer interactions, addressing complaints, and ensuring a

positive dining experience are crucial.

Financial Management:

Restaurant managers handle budgeting, cost control, inventory

management, and sometimes payroll.

Food Safety and Quality:

Ensuring adherence to hygiene and safety regulations, monitoring food

preparation and presentation, and maintaining quality standards are

essential.

Marketing and Promotion:

Contributing to marketing efforts, promoting special events, and developing

strategies to attract customers are also part of the role.

Reporting and Analysis:

Preparing reports on sales, expenses, and other key performance indicators,

and analyzing data to identify areas for improvement.

Vendor Relations:

Managing relationships with suppliers, ordering supplies, and ensuring timely

delivery.

Maintaining a Positive Image:

Ensuring the restaurant maintains a positive reputation and a welcoming

atmosphere for both staff and customers.

Specific Tasks:

Supervising staff and ensuring they are performing their duties efficiently.

Handling customer complaints and resolving issues effectively.

Monitoring inventory levels and ordering supplies as needed.

Ensuring that the restaurant is clean and well