Restaurant Manager - Toa Payoh

The Restaurant Manager oversees the daily operations of the restaurant to ensure an exceptional guest experience, efficient service, and high profitability. They are responsible for leading the front-of-house and (where applicable) supporting the back-of-house teams, maintaining high standards of quality, service, hygiene, and compliance, and implementing strategic initiatives to grow revenue and improve operations.

• Operations Management
• Supervise daily restaurant operations, including opening and closing procedures.
• Ensure smooth service flow and address any operational issues promptly.
• Maintain cleanliness, organization, and overall appearance of the restaurant.
• Monitor inventory levels; coordinate ordering and supplier relationships.
• Oversee compliance with food safety, health, and hygiene regulations.
• Staff Management
• Recruit, train, schedule, and manage restaurant staff (waitstaff, bartenders, hosts, etc.).
• Conduct regular performance evaluations and staff meetings.
• Build a positive, team-oriented work culture.
• Address and resolve employee concerns professionally.
• Guest Relations
• Maintain a strong presence on the floor to engage with guests.
• Handle guest feedback, complaints, and special requests with a customer-first approach.
• Ensure a consistent high standard of hospitality and service.
• Financial Management
• Manage budgets, payroll, and cost control measures.
• Analyse sales and labour reports to maximize profitability.
• Assist with the creation and execution of promotions and upselling initiatives.
• Marketing and Sales Support
• Collaborate with marketing teams or external agencies for promotions, events, and social media initiatives.
• Maintain high standards for restaurant reputation on review platforms and manage responses.
• Leadership and Reporting
• Report regularly to the General Manager, Owner, or Head Office on KPIs (Key Performance Indicators).
• Recommend improvements for service, operational procedures, and customer engagement.
• Implement SOPs (Standard Operating Procedures) and ensure consistency across shifts.

• Proven experience as a Restaurant Manager, Assistant Manager, or similar role.
• Strong leadership, communication, and interpersonal skills.
• Solid understanding of restaurant operational procedures and financial management.
• Ability to work under pressure in a fast-paced environment.
• Familiarity with POS systems, reservation software, and basic HR practices.
• Passion for hospitality and customer service excellence.

• Diploma or Degree in Hospitality, Business Management, or related field.
• Certification in Food Safety Management.
• Experience in upscale casual or fine dining settings (if applicable).

Only shortlisted candidates will be contacted.