Restaurant Service Manager

Key Responsibilities

• Oversee and manage the restaurant’s daily operations to ensure smooth, efficient, and profitable business performance.
• Work closely with the management team to achieve business objectives, sales targets, and customer satisfaction goals.
• Lead, supervise, train, and motivate restaurant staff to deliver consistent and professional service.
• Maintain effective communication between management and all employees to ensure smooth operations, particularly in a high-volume environment.
• Ensure all employees adhere to company policies, procedures, service standards, grooming, and hygiene requirements.
• Welcome and engage guests warmly and professionally, ensuring a positive dining experience from arrival to departure.
• Oversee reservations, table allocations, guest enquiries, special requests, and seating arrangements.
• Handle incoming calls, reservations, customer enquiries, and service-related matters professionally and efficiently.
• Monitor customer feedback and complaints, ensuring issues are addressed promptly and appropriately.
• Maintain and uphold excellent customer service standards at all times.
• Oversee dining room operations, including table setup and clearing, water replenishment, beverage service, and overall service flow.
• Ensure accurate processing of customer orders, bills, taxes, and takeaway transactions.
• Provide guidance to customers on menu items and make appropriate recommendations to enhance the dining experience and increase sales.
• Monitor restaurant cleanliness and ensure dining areas, service areas, and restrooms are maintained to the required standards.
• Prepare and manage staff schedules according to business volume and operational requirements.
• Monitor staff performance, provide coaching and feedback, and address performance or service issues when required.
• Ensure adequate manpower allocation and effective deployment of staff during peak and non-peak periods.
• Monitor inventory usage, wastage, and operational costs to support efficient restaurant operations.
• Identify opportunities to improve customer satisfaction, service quality, operational efficiency, and sales performance.
• Take proactive measures to increase revenue, encourage repeat business, and achieve restaurant sales objectives.
• Lead the team by example and maintain a professional, positive, and service-oriented working environment.
• Perform any other duties and responsibilities as assigned by the Management.

Job Requirements

• Able to work 6 days per week according to the restaurant’s operational schedule.
• Willing and able to work on weekends and Public Holidays (PH).
• Able to work rotating shifts, including late-night shifts ending at approximately 12:30 AM.
• Flexible to work different shifts and adjust working hours according to business and operational needs.
• Good attendance, punctuality, and reliability are essential.