Geylang - Restaurant Manager - Decker Barbecue

SUMMARY

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high level of customer service, operational efficiency, and team performance. This role involves managing staff, ensuring food quality, maintaining safety and hygiene standards, controlling costs, and maximizing profitability.

• Oversee daily restaurant operations, ensuring smooth and efficient service.
• Monitor food preparation and presentation to maintain quality and consistency, and strict adherence to SOPs.
• Events and Catering Management to ensure close follow-up and smooth execution.
• Ensure compliance with health, safety, and hygiene standards.
• Manage inventory and ordering food, beverages, and supplies.
• Monitor maintenance and cleanliness of the restaurant and equipment.
• Recruit, train, schedule, and supervise restaurant staff.
• Conduct regular performance evaluations and provide coaching and feedback.
• Foster a positive team environment and ensure effective communication among team members.
• Handle staff issues, including conflict resolution and disciplinary action when necessary.
• Ensure high levels of customer satisfaction by delivering excellent service.
• Handle customer feedback, complaints, and special requests professionally and efficiently.
• Monitor and improve the guest experience through service audits and feedback.
• Prepare and manage budgets, forecasts, and financial reports.
• Analyze sales and performance metrics to identify areas of improvement.
• Control labor and operating costs while maximizing revenue and profitability.
• Ensure accurate cash handling and reconciliation procedures.
• Work with marketing teams to execute promotional campaigns and seasonal menus.
• Engage with the local community to drive foot traffic and customer engagement.
• Maintain social media presence and online reputation (where applicable).

• Proven experience as a Restaurant Manager or in a similar F&B leadership role.
• Strong knowledge of restaurant operations and service standards.
• Excellent leadership, communication, and interpersonal skills.
• Strong organizational and multitasking abilities.
• Familiarity with POS systems, inventory software, and scheduling tools.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Diploma or degree in Hospitality Management, Business, or related field is preferred.