Restaurant Manager
Job Summary
By joining Matsuya you will be part of a founding team building something from the ground up. As our first outlet in Singapore, every team member plays a meaningful role in shaping the customer experience, the team culture, and the operational standards that will define the Matsuya brand in this market for years to come.
Whether you are starting your career in F&B or are an experienced professional looking for your next challenge, Matsuya Singapore offers a unique opportunity to grow with a brand that has the backing of a globally established parent company, the energy of a startup, and the ambition to expand across Southeast Asia.
Key Responsibilities
Store Operations
Manage the daily operations of assigned restaurant outlet(s) to ensure smooth, efficient, and profitable operations.
Lead the setup and operational launch of new restaurant outlets, including pre-opening preparations and establishing operational workflows.
Develop and maintain standard operating procedures to ensure consistency across operations.
Monitor outlet performance, sales, profitability, and key performance indicators (KPIs), and implement improvement initiatives where necessary.
Prepare and submit operational reports to management.
Team Management
Recruit, train, develop, and supervise restaurant staff.
Plan and manage staff schedules to ensure adequate manpower while optimising labour costs.
Foster a positive work environment and promote teamwork, accountability, and service excellence.
Conduct on-the-job coaching and performance management to support employee development.
Customer Experience
Deliver exceptional customer service by maintaining high service standards.
Handle customer enquiries, feedback, and complaints promptly and professionally.
Analyse customer feedback and implement initiatives to continuously improve customer satisfaction.
Inventory & Cost Control
Manage inventory levels of food, beverages, and operational supplies.
Oversee stock ordering, receiving, and inventory control to minimise wastage and maintain sufficient stock levels.
Monitor operational costs and support initiatives to improve cost efficiency and profitability.
Food Safety & Quality Assurance
Ensure compliance with food safety regulations, hygiene standards, and company policies.
Oversee proper food storage, handling, and preparation procedures.
Maintain cleanliness, workplace safety, and a safe dining environment for customers and employees.
Conduct regular operational and hygiene inspections to ensure quality standards are consistently met.
Business Development & Expansion
Support multi-outlet operations and assist with the opening of new restaurant locations as the business expands.
Collaborate with management to improve operational processes and implement best practices.
Support company initiatives, promotions, and operational projects as required.
Requirements
Experience in the F&B industry, preferably in restaurant operations.
Previous experience as an Outlet Supervisor, Outlet Manager, Restaurant Manager, or in a similar leadership role is preferred.
Experience in staff management, training, and scheduling.
Strong leadership, organisational, and problem-solving skills.
Excellent customer service and communication skills.
Ability to work in a fast-paced environment and manage multiple priorities.
Willingness to work rotating shifts, including weekends and public holidays.
Food Safety Course (FSC) Level 3 certification is an advantage. Candidates without certification may be asked to obtain it after joining.
Ability to communicate in Japanese is an advantage to communicate with Japanese HQ.
Experience supporting new store openings is an advantage.