Total 124 Manager restaurant supervisor job vacancies in Others category in Indonesia

Responsibilities:

1. Provide a pleasant dining experience to customers and event guests.
2. Response promptly for guests feedback that requires the restaurant manager’s decision and immediate actions.
3. Work together with the operation team to achieve the restaurant sales target.
4. Create staff schedule to ensure appropriate staffing
5. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures for the restaurant operation team.
6. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews ; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; identifying trends; determining system improvements; and implementing changes to the restaurant set ups, feel, and policies if deemed necessary.
7. Meets restaurant financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions. To ensure operational costs are within the given the company’s budget and financial requirements.
8. Plans menus by consulting with chefs, estimating food costs and profits, and adjusting menus.
9. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; and ensuring high quality of preparation.
10. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing action plans;
11. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service.
12. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring innovative opportunities to add value to job and restaurant accomplishments
13. To assists banquet team as and when is necessary and instructed by the management.
14. Promote the brand in the local community through word-of-mouth and restaurant events.

Competencies

• Manage activities across various departments such as Operation, Kitchen, Sales and regulatory compliance
• Provide inspired leadership for the organization
• Monitor every process and procedure
• Ensure streamlined production of goods and services
• Organising paperwork and managing a team effectively
• Respond to Customer complaints tactfully and professionally.
• Strive towards Best Customer Satisfaction
• Patience and customer-oriented approach
• Excellent Customer Service Skill

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

Roles & Responsibilities

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Job Summary

Lead and manage all restaurant operations to drive profitability, enhance customer experience, and develop a high-performing team. Implement strategies to boost sales, control costs, and maintain brand standards in a dynamic hospitality environment.

Responsibilities

• Oversee daily restaurant operations to ensure smooth workflow and high service standards
• Lead and coordinate all departments including service, kitchen, reservations, marketing, and administration to achieve operational goals
• Develop and execute operational strategies to improve efficiency and profitability
• Drive sales growth by implementing strategies to increase average spend, customer retention, and repeat visits
• Build and maintain strong relationships with corporate clients, business partners, and VIP guests to expand business opportunities
• Identify and pursue new revenue streams and partnerships to grow the restaurant’s market presence
• Recruit, train, coach, and develop department heads and team members to build a skilled and motivated workforce
• Establish clear performance standards and accountability measures across departments to enhance team productivity
• Foster a positive and high-performance work culture that supports staff retention and development
• Manage budgets, monitor food and labor costs, and control operational expenses to meet financial targets
• Review financial reports regularly and implement corrective actions to maintain profitability
• Ensure exceptional guest satisfaction by maintaining brand standards and handling key customer feedback and escalations effectively

Required competencies and certifications

• Diploma, Advanced Diploma, or Degree in Hospitality Management, Business Management, or related field
• Minimum 5 years of management experience in the F&B, hospitality, or hotel industry
• Proven ability to lead profitable restaurant or hospitality operations
• Strong leadership skills with experience managing large teams and multiple departments
• Proficient in financial management and business development
• Excellent communication and stakeholder management skills
• Ability to perform effectively in a fast-paced and dynamic environment

Other Information

Remuneration & Benefits

• Basic Salary: From SGD 8000 per month
• Profit Sharing Scheme
• Sales Incentive Programme
• Annual Leave and Medical Benefits
• Staff Dining Benefits
• Career Growth Opportunities

We are looking for a Restaurant Managerto lead our business. You are required to deliver quality menu and motivate ourstaff to provide excellent customer service.

Responsibilities:

·                 Coordinate daily Front of the House and Back of theHouse restaurant operations

·                 Deliver superior service and maximize customersatisfaction

·                 Respond efficiently and accurately to customercomplaints

·                 Regularly review product quality and research newvendors

·                 Organize and supervise shifts

·                 Appraise staff performance and provide feedback toimprove productivity

·                 Estimate future needs for goods, kitchen utensilsand cleaning products

·                 Ensure compliance with sanitation and safetyregulations

·                 Manage restaurant’s good image and suggest ways toimprove it

·                 Control operational costs and identify measures tocut waste

·                 Create detailed reports on weekly, monthly andannual revenues and expenses

·                 Train new and current employees on proper customerservice practices

·                 Implement policies and protocols that will maintainfuture restaurant operations 

Qualifications:

·                 Proven work experience as a Restaurant Manager

·                 Extensive food and beverage (F&B) knowledge,with ability to remember and recall ingredients and dishes to inform customersand wait staff

·                 Strong leadership, motivational and peopleskills 

·                 Proven customer service experience as a manager

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning
• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment
• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability
• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity
• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty
• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement
• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement
• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred
• Minimum 8 years of restaurant management experience in the F&B industry preferred
• Demonstrated leadership skills managing multicultural teams preferred
• Proven customer service orientation and problem-solving abilities preferred
• Financial acumen with experience in P&L management and cost control preferred
• Knowledge of Singapore F&B regulations and licensing requirements preferred
• Flexibility to work varied hours including weekends and public holidays preferred

Are you passionate about hospitality, people, and creating memorable guest experiences?

Join our growing team at The Peranakan Club, Singapore's most immersive Peranakan cultural and culinary destination.

Position: Assistant Restaurant Manager

Key Responsibilities:

• Lead and supervise daily restaurant operations
• Train, coach and motivate service team members
• Deliver exceptional guest experiences
• Manage reservations, staffing and service standards
• Support sales growth and operational excellence
• Work closely with management to achieve business goals

What We're Looking For:

• Positive leadership attitude
• Strong communication and people skills
• Experience in restaurant or hospitality operations
• Ability to work in a fast-paced environment
• Passion for service and team development

What We Offer:

• Competitive salary and career progression
• Supportive and collaborative work culture
• Opportunity to be part of a unique heritage dining concept
• Training and professional development opportunities

If you are ready to grow your hospitality career and make a difference, we'd love to hear from you!

Send your resume to us or WhatsApp at 94761688 for a confidential discussion.

Join us in bringing Peranakan culture and hospitality to life, one guest at a time.

Job description (Restaurant manager)

Responsibilities

1. Operational Management

• Opening and closing the stall, ensuring everything is set up properly for operations.
• Monitoring stock levels and managing inventory, ensuring sufficient supplies.
• Supervising food preparation and presentation (for food stalls) to maintain quality and consistency.
• Managing the cleanliness and organization of the stall, ensuring hygiene standards are met.

2. Staff Supervision

• Hiring, training, and supervising staff to maintain operational standards.
• Assigning tasks and scheduling shifts to ensure adequate coverage.
• Monitoring staff performance and providing feedback or corrective actions when needed.

3. Customer Service

• Addressing customer inquiries, complaints, and feedback to maintain satisfaction.
• Ensuring customers have a pleasant experience at the stall.
• Managing wait times and resolving issues related to service.

4. Financial Management

• Handling daily cash flow, sales records, and preparing end-of-day reports.
• Monitoring sales targets and strategizing to increase revenue.
• Ensuring accurate handling of money, including cash and digital payments.

5. Compliance and Safety

• Ensuring compliance with local health, safety, and licensing regulations.
• Conducting routine checks to prevent safety hazards or hygiene issues.
• Maintaining records of inspections and certifications, where applicable.

6. Marketing and Promotion

• Implementing marketing strategies to attract customers (e.g., discounts, promotions, or events).
• Maintaining the stall's visual appeal and signage for branding purposes.
• Engaging with customers to promote new products or services.

7. Problem-Solving

• Addressing operational challenges, such as equipment breakdowns or staff shortages.
• Handling emergency situations efficiently and calmly.
• Identifying and implementing process improvements for smoother operations.

In the restaurant manager role, you will facilitate an enjoyable and pleasurable dining experience for the restaurant’s patrons. Asa restaurant manager, you will lead and train restaurant staff to ensure high-quality service is delivered. Success in this role will be demonstrated by your ability to grow the company’s profitability and customer base.

Responsibilities:

• Develops innovative strategies that increase the establishment’s profitability
• Ensures that the establishment is compliant with health and safety regulations
• Conducts marketing efforts and hosts events
• Sets work schedules to optimize staffing
• Ensures inventory is well-stocked and efficiently utilized
• Creates reports on daily, weekly, monthly, and annual restaurant operations
• Handles customer concerns and suggestions

Qualifications:

• Proven work experience as a Restaurant Manager
• Excellent customer services skills
• Basic knowledge of accounting and financial management
• Deep knowledge of F&B industry
• Strong leadership skills

Company Overview

Pano Kato is a stylish restaurant, serving simple, pure Mediterranean cuisine with natural ingredients imported from Europe. The bright, airy space suits business and family dinners, offering family-friendly, gluten-free, and vegan options.

Job Summary

Manage daily outlet operations and lead front and back of house teams to deliver excellent customer service and operational efficiency at Pano Kato.

Responsibilities

• Manage daily outlet operations for both front and back of house to ensure smooth service delivery
• Oversee inventory stocking, management, and control to maintain optimal supply levels
• Train new front of house hires to uphold service standards and operational procedures
• Analyze operational data to identify areas for improvement and implement actionable suggestions
• Provide guidance and advice to junior staff to support their development and performance
• Attend to customer needs and requests, resolving issues promptly to enhance customer satisfaction
• Work effectively during weekends and public holidays to support business operations

Preferred competencies and qualifications

• Minimum 2 years of experience in the Food & Beverage industry or a strong interest in joining the F&B sector
• Demonstrated leadership and communication skills to manage teams and interact with customers

This role supports the daily operations of the restaurant to ensure smooth service delivery, excellent guest experience, and adherence to brand standards. This role assists in leading the front-of-house team, coordinating with the kitchen, and managing staffing, training, service quality, and daily administrative duties.

Responsibilities

• Ensure restaurant opening and closing procedures are carried out correctly.
• Monitor service standards and support the service team during peak periods.
• Handle guest queries, requests, feedback, and escalations professionally.
• Coordinate closely with the kitchen to maintain smooth order flow and food timing.
• Conduct pre-shift briefings; communicate menu updates, promotions, and priorities.
• Allocate staff duties and ensure proper floor coverage during service.
• Monitor staff grooming, discipline, punctuality, and professionalism.
• Support onboarding and on-the-job training of new and existing staff.
• Assist in preparing weekly staff rosters and managing shift adjustments.
• Maintain stock levels of service supplies and ensure proper storage and usage.
• Oversee cash handling, POS transactions, daily reconciliation, and closing paperwork.
• Ensure compliance with hygiene, safety, and licensing requirements.
• Perform any ad-hoc duties assigned by your superior.

Requirements

• At least 5 years of managerial position in F&B industry (preferably in Fine-Dining/Michelin Stars)
• Proficiency in English Language is essential for delivering high-quality customer service in the restaurant.
• Candidate must be willing to commit on both weekends and public holidays.
• Well-spoken and easy-going personality
• Proven track of leading a restaurant team.

We are looking for a capable and experienced Restaurant Manager to take full responsibility for the operational success of our outlet. This role requires strong leadership, daily presence on the ground, and a deep understanding of customer service, hygiene, and food operations.

If you’ve previously led a team in a busy restaurant environment and know how to run a shift from opening to closing, we want to hear from you.

Minimum Requirements (Strict Filtering)

· At least 5 years of experience in the F&B industry, with a minimum 3 years in a managerial or supervisory position

· Hands-on experience managing kitchen and front-of-house teams in a dine-in setup

· Familiar with shift planning, manpower deployment, and real-time staff supervision

· Skilled in inventory handling, supplier coordination, and stock-level monitoring

· Well-versed in food hygiene standards, licensing matters, and day-to-day cleanliness inspections

· Comfortable handling customer feedback and responding professionally to complaints or issues

· Proficient in using POS systems and maintaining outlet-level sales or petty cash records

· Available to work weekends, evenings, and public holidays as part of regular roster

· Physically fit and willing to be actively involved on the restaurant floor

 Experience That Will Give You an Edge

· Previous experience with new outlet setups, launching menus, or opening branches

· Able to conduct staff training and implement SOPs independently

· Familiarity with central kitchen operations or delivery order integration systems

· Track record of improving outlet performance or reducing wastage/costs

· Knowledge of simple reporting tools (Google Sheets, Excel) for daily tracking

 Perks of Joining Our Team

· You’ll take ownership of the restaurant like it’s your own

· Management will support you with systems, supplies, and hiring when needed

· Gain exposure to outlet-level budgeting, purchasing, and promotions

· Career pathway available to Multi-Outlet Manager or F&B Operations Lead

· Uniforms provided, meals included during shifts, and support staff on duty

Perm role with comprehensive benefits (10-14 days AL, AWS (13 months), Performance bonus etc)

Well established Japanese restaurant with various location

6 days work week, 44 hours (anything more than 44 hours considered OT Pay applied to all levels of position)

Position available (commensurate with your last drawn & your experiences)

Responsibilities

• Responsible in daily smooth operation in the restaurant
• Cashiering duties
• Assist in food preparation
• Maintain high standards of quality control, hygiene, health and safety.

Job Requirement (s):

• At least 1 year of working experience in the related field is required for this position

Interested applicants, please send your resume to mtee@alignrecruitment.com.sg or whatsapp to +6588957462

Regret to inform you that only shortlisted candidates will be contacted by our consultants

Align Recruitment Pte Ltd (20C0253)

Tee Siew Mei (R1219651)

Job Overview

We are seeking an experienced and results-driven General Manager (Restaurant) to oversee the operations of our restaurant. The ideal candidate will have a passion for the food service industry, strong leadership abilities, and a proven track record of driving profitability while ensuring high standards of service, quality, and customer satisfaction. As a General Manager, you will be responsible for all aspects of restaurant management, including staff leadership, operations, financial performance, and customer relations.

Key Responsibilities

Operational Management:

• Oversee daily operations of the restaurant to ensure a seamless experience for customers.
• Manage the execution of restaurant policies, procedures, and systems to maintain operational excellence.
• Coordinate with kitchen and service staff to ensure smooth workflow and high-quality service.
• Monitor inventory and supply levels, and collaborate with vendors to ensure timely deliveries.
• Ensure that all health, safety, and cleanliness standards are met, adhering to local and regulatory requirements.

Financial Management:

• Monitor and manage restaurant financials, including budgeting, forecasting, and reporting.
• Analyze sales, labor costs, and other operating expenses to improve profitability and reduce waste.
• Implement cost-control measures to improve margins and profitability.
• Prepare and manage the restaurant’s financial records, ensuring all transactions are recorded accurately.

Team Leadership & Development:

• Lead, train, and develop restaurant staff to provide outstanding service and ensure high levels of staff engagement and retention.
• Set clear performance expectations and conduct regular performance evaluations.
• Foster a positive work environment that encourages teamwork, communication, and professional growth.
• Handle employee relations, including resolving conflicts and providing solutions for employee concerns.

Customer Experience:

• Ensure an exceptional dining experience for all customers by maintaining high service standards.
• Address customer complaints and feedback promptly, ensuring resolution and customer satisfaction.
• Develop and implement strategies to enhance customer retention, loyalty, and positive word-of-mouth.
• Create promotional events and marketing initiatives to drive traffic to the restaurant.

Compliance & Safety:

• Ensure compliance with all local regulations, including food safety, health codes, and labor laws.
• Regularly conduct safety checks and audits to maintain a safe environment for customers and staff.

Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• 5+ years of experience in restaurant management, with at least 2 years in a senior management role.
• Proven track record of successfully managing restaurant operations and achieving business targets.
• Strong financial acumen, including experience managing budgets, costs, and financial reporting.
• Excellent leadership, communication, and interpersonal skills.

Proficiency in computer applications, including:

• Microsoft Office Suite (Excel, Word, PowerPoint).
• Restaurant management software, POS (Point of Sale) systems, and inventory management tools.
• Familiarity with payroll and scheduling software is a plus.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude.
• Knowledge of food safety regulations and local health codes.
• Multilingual proficiency is a bonus.

Why Join Us?

• Be part of a dynamic and growing restaurant with a focus on quality and customer satisfaction.
• Lead a team in a collaborative and engaging work environment.
• Competitive salary and comprehensive benefits package, including [list benefits like medical insurance, performance bonuses, etc.].
• Opportunities for career growth and professional development within the organization.