RESTAURANT MANAGER

• Oversee daily restaurant operations (front-of-house and kitchen coordination)
• Manage staff scheduling, training, and performance
• Ensure food quality, service standards, and compliance with local regulations (NEA/SFA)
• Handle customer feedback and resolve operational issues independently
• Monitor inventory, ordering, and cost control (food & manpower)
• Lead service during peak periods (hands-on role)
• Minimum 3–5 years of restaurant management experience in Singapore (mandatory)
• Strong understanding of local F&B operations and compliance standards
• Able to lead shifts independently in a fast-paced environment
• Willing to work 6 days/week, including weekends and public holidays
• Only candidates seeking long-term employment will be considered

Working Environment

• Fast-paced food production and catering environment.
• Exposure to hot kitchen, and food processing areas.
• Standing and walking for extended periods.
• May be required to assist with operational duties during manpower shortages or peak demand periods.