Total 16,449 restaurant manager job vacancies

Location: Thomson Plaza

Salary:

• $4,000/ month
• Split Shift
• Benefits
• Dental

Roles & Responsibilities

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Lead, train, and motivate a team of waitstaff, cooks, and other restaurant employees
• Handle customer complaints, inquiries, and feedback professionally
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Strong leadership and interpersonal skills
• Ability to manage multiple tasks in a fast-paced environment
• Able to work split shifts, weekends and public holidays
• Excellent communication and customer service skills
• Ability to motivate and lead a team effectively
• Knowledge of health and safety regulations related to food service

Whatsapp 97378573 for more information

Roles & Responsibilities

Responsible for all aspect of the restaurant operations, accounting, financial and administrative (including personnel) matters.

Job Responsibilities:

· Manpower Management - able to mentor staff to achieve excellent service for outlets and improve profit margin for the organization.

· Able to delegate tasks efficiently and fairly among employees and conduct OJT training.

· Inventory Management - ensure all inventories are well-kept and organized.

· Responsible for employee performance and discipline.

· Develop good working relationships with internal and external stakeholders.

· Manage the Quality, Service, Cleanliness & Value (QSCV) of a restaurant.

Job Requirements:

· Excellent leadership skills - at least 2 years of supervisory experience in the F&B industry especially in managing an outlet.

· Able to lead and motivate restaurant staff to achieve set objectives.

· Proficient in Microsoft Office - handle administrative work and reports at the restaurant level.

· Able to perform the tasks of all roles in the restaurant.

· Well-groomed and pleasant personality.

· Aspire to use creativity in the workplace by bringing fresh ideas to improve the outlet workflow.

· Problem solver and has a passion to think out of the box to achieve the desired outcome.

· Able to work efficiently under pressure.

[Job ID: 1507061]

Responsibilities

• Prepare and serve beverages to deliver an exceptional customer experience
• Maintain cleanliness and organization of the bar area at all times
• Engage guests to understand preferences and recommend suitable drinks
• Process transactions accurately and efficiently
• Monitor stock levels and support inventory management
• Create a welcoming and vibrant bar atmosphere
• Demonstrate strong knowledge of beverages and menu offerings
• Comply with sanitation, hygiene, and workplace safety standards

Requirements

• 1–3 years of relevant bartending experience
• Knowledge of mixing, garnishing, and serving beverages
• Experience in pre-opening teams is an added advantage
• Ability to work flexible hours, including shifts, split shifts, weekends & PH

To Apply, please kindly email your updated resume to cv_estheryip@goodjobcreations.com.sg

We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities.

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EA Personnel Name: Yip Yan Wen, Esther

EA Personnel Reg. no.: R25152371

EA License no.: 07C5771

Job Description

Job Responsibilities:

• Responsible for ensuring a positive guest experience
• Ability to courteously and efficiently interact and serve guests to ensure their satisfaction while dining, in accordance with all Company standards, policies, and procedures.
• Fully understands the restaurant’s concept other specifics of the Company
• Engage with guests as they make food and beverage decisions
• Serve food courses and beverages to guests
• Pick-up used plates and cutleries and clean tables as needed to ensure a clean dining area
• Enter orders, deliver food and beverages, process payments
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation,cleanliness, and creating a positive, productive working environment
• Manage time effectively with minimum supervision.
• Assist the Managers and/or Supervisors in ensuring that the Steps of Service are met and executed by all restaurant staff members.
• Practicing excellent communication management

Requirements:

• Completion of at least high school "O" Level, Diploma in any field
• At Least 2 years in related field
• Good Interpersonal and Communication Skills
• Superior Food and Beverage Knowledge

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Job Summary

Lead and coordinate daily restaurant operations to deliver exceptional customer service, optimize staff performance, control costs, and promote the brand. Drive compliance with safety standards and implement policies to ensure efficient, sustainable restaurant management.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Appraise staff performance and provide constructive feedback to enhance team effectiveness
• Estimate future needs for goods, kitchen utensils, and cleaning products to maintain inventory levels
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Create detailed financial reports on weekly, monthly, and annual revenues and expenses to inform management decisions
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

Preferred competencies and qualifications

• Diploma in Business Administration, Hospitality Management, or Culinary Schooling (not essential but advantageous)

Job Overview

We are looking for a skilled and reliable Restaurant Cook to join our kitchen team. The ideal candidate will be passionate about cooking, able to work efficiently in a fast-paced environment, and committed to maintaining high standards of food quality and presentation. As a Restaurant Cook, you will be responsible for preparing, cooking, and presenting a variety of dishes, ensuring that all meals are prepared to the highest standards.

Key Responsibilities

Food Preparation and Cooking:

• Prepare and cook menu items according to the restaurant’s specifications and recipes.
• Ensure all dishes are prepared to the highest quality, taste, and presentation standards.
• Maintain a clean and organized workstation, adhering to safety and hygiene standards.
• Assist in the preparation of ingredients, sauces, garnishes, and side dishes.

Quality Control and Presentation:

• Ensure consistency and high-quality food preparation at all times.
• Follow proper food portioning and presentation standards.
• Monitor food inventory levels and help with stock rotation to minimize waste.

Kitchen Operations:

• Work in collaboration with other kitchen staff to maintain a smooth and efficient operation.
• Adhere to food safety regulations, including proper storage, handling, and sanitation practices.
• Maintain a clean, organized, and safe work environment in compliance with all health and safety standards.

Team Collaboration:

• Communicate effectively with other team members to ensure smooth service during peak hours.
• Assist in cleaning and maintaining kitchen tools and equipment.
• Take direction from senior chefs and assist with other kitchen tasks as needed.

Requirements:

• Proven experience as a Cook or in a similar role within a restaurant setting.
• Knowledge of cooking techniques and kitchen equipment.
• Ability to follow recipes and instructions to prepare menu items consistently.
• Strong organizational and time management skills.
• Ability to work efficiently in a fast-paced environment under pressure.
• Good communication and teamwork skills.
• Positive attitude, strong work ethic, and a commitment to quality.

Why Join Us?

• Competitive salary and benefits package.
• Opportunities to learn and develop culinary skills.
• Supportive team environment with potential for career advancement.
• Access to training and professional development opportunities.
• Employee discounts on meals.

Additional Information:

• Working Hours: 6-day work week with rotating shifts.
• Work Environment: Kitchen setting, involving physical activity such as standing for extended periods, lifting, and handling kitchen equipment.

Position Summary:
The Restaurant Supervisor plays a pivotal role in supporting the Restaurant Manager in daily outlet operations to ensure consistent service excellence, team alignment, and compliance with safety and quality standards. This role involves leading by example, mentoring front-line staff, managing shift responsibilities, and ensuring our brand values are lived and delivered daily.

Key Responsibilities:

• Supervise daily Front Of House (FOH) operations ensuring excellent customer service and operational standards.
• Conduct pre-shift briefings to communicate daily goals, promotions, and guest expectations (google reviews).
• Assist in training and onboarding of new FOH staff.
• Monitor food safety, hygiene, and cleanliness standards are upheld.
• Handle customer inquiries and resolve complaints effectively and empathetically.
• Support inventory checks/ ordering and ensure adequate stock for service.
• Perform cash handling duties including end-of-day reconciliation and deposits.
• Enforce adherence to all operational SOPs and brand guidelines.
• Escalate issues to the Restaurant Manager and collaborate on operational improvements.

Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.
• Strong interpersonal and communication skills.
• Basic understanding of POS systems and cash handling.
• Ability to lead, train and motivate a team.
• Comfortable to work on weekends, and public holidays.
• Demonstrated commitment to customer satisfaction and team support.

Job description:

• To cook high quality traditional authentic Indian food, speciality in Indian and bangladesh
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook Indian and bangaladesh dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• To maintain quality of food
• A deep understanding of authentic Indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in variousutensils or grillers
• Check food while cooking to stir or turn
• Willing to work long hours and OT when required
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

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

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Duties:

• Manage floor operations to ensure consistently excellent guest experience.
• Recommends and suggests specialties to guest, up sells whenever possible.
• Train and work together with service and kitchen team to build sales.
• Responsible for all ordering, inventory, stationary, stocks for daily use in outlet and manage stock levels and wastage.
• Inspects table and glassware for cleanliness and damages.
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies.
• Present bill upon request and processes payment.
• Train staff in the outlet as and when necessary.
• Ensure that service team adheres and comply with company’s policies and procedures.
• Handle customer complaints and feedback.
• Ensuring that the handover, closing and opening procedures are completed in each shift.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.
• Support cluster managers in optimising labour usage.
• Perform any others duties as directed by the Restaurant In-Charge and Operations Manager.

Requirements:

• Min. 2 years of relevant working experience in related field
• Management or supervisory experience will be an added advantage
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications

• Training restaurant new staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Do sales settlement and inventory report for the day.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

Job Duties:

• Manage floor operations to ensure consistently excellent guest experience.
• Recommends and suggests specialties to guest, up sells whenever possible.
• Train and work together with service and kitchen team to build sales.
• Responsible for all ordering, inventory, stationary, stocks for daily use in outlet and manage stock levels and wastage.
• Inspects table and glassware for cleanliness and damages.
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies.
• Present bill upon request and processes payment.
• Train staff in the outlet as and when necessary.
• Ensure that service team adheres and comply with company’s policies and procedures.
• Handle customer complaints and feedback.
• Ensuring that the handover, closing and opening procedures are completed in each shift.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.
• Support cluster managers in optimising labour usage.
• Perform any others duties as directed by the Restaurant In-Charge and Operations Manager.

Requirements:

• Min. 2 years of relevant working experience in related field
• Management or supervisory experience will be an added advantage
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications

About Company:

Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description:

- To support the head chef on breakfast buffet operation

- Contribute to kitchen standards, line cooking, food preparation, and dish plating

- Assist in managing kitchen stock and ingredient organization

- Assist in monitoring food and product orders, minimizing waste through detailed records

- Assist in food preparation and presentation, ensuring exceptional quality

- Assist in maintaining kitchen organization, staff development, and training opportunities

- Ensure the safe and proper use of kitchen equipment at all times

- Uphold high cleanliness standards in and around the workstation, adhering to health and sanitation regulations

- To take on any other tasks as reasonably assigned by the direct reporting superior and/or company

Job Requirements:

- At least 3 years of cooking experience in restaurant or hotel settings

- Experienced in preparing breakfast buffet or mass cooking using ovens and fryers

- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage

- Willing to work on weekends and Public Holidays

- Able to start working at 3am

- Strong attention to detail and a commitment to maintaining food quality standards

Compensation:

- Working Location: 3 mins walking distance from MRT Chinatown

- Working hours: 3am - 1pm

- Working days: 5 days/week (shift rotational)

- Transport claimable (during times when public transportation is not running)

- Annual Leave, Medical Leave, Opportunities for career advancement

- The opportunity to work in a prestigious 4-star hotel setting

The Sommelier supports the Restaurant General Manager in overseeing the wine program at Summer Palace, ensuring it aligns with Conrad standards, brand pillars, and Hilton’s prescribed policies and procedures. The Sommelier is responsible for curating and maintaining the wine list, advising guests on wine selections, and enhancing the overall dining experience through expert knowledge of wines and pairings that are suitable for the cuisine.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead our dynamic team and elevate our dining experiences. As a Sommelier, you’re not just overseeing operations of one or more dining outlets – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here’s what you’ll do during a typical day:

• Assist in the daily operations of the restaurant, ensuring guest satisfaction is consistently monitored and promptly addressed throughout their dining experience, especially during peak service times.
• Be present during "golden time" (peak hours) to provide expert wine recommendations, assist with service, and ensure an elevated guest experience.
• Collaborate with the Restaurant General Manager on creating Sales and Marketing plans that align with the restaurant's wine program and enhance guest engagement.
• Ensure the wine and beverage program remains within the operational budget, while maximizing profitability through cost control and strategic pricing.
• Work to increase restaurant profitability by driving wine sales, educating staff, and promoting upselling, while controlling operational costs.
• Work to achieve daily, monthly or quarterly targets set by Restaurant General Manager by upselling or through events and promotions involving wines.
• Ensure guest expectations are met or exceeded by providing a knowledgeable and professional wine service, tailored to their preferences.
• Understand restaurant’s concept and cuisine as well as the food and signature dishes
• Liaise with the kitchen to ensure seamless pairing of food and wine, maintaining a consistently high standard of quality and creativity.
• Collaborate with housekeeping to ensure a clean, well-maintained restaurant environment and a smooth flow of supplies like linen, flowers, and uniforms.
• Coordinate with the beverage department and suppliers to ensure efficient stocking and supply of wines and other beverages, while maintaining an up-to-date wine list.
• Work closely with stewarding or engineering to maintain a high standard of cleanliness and proper care of wine service equipment.
• Prepare weekly and monthly reports on wine sales, inventory, and any operational adjustments to ensure continuous improvement.
• Carry out any other responsibilities as directed by the Restaurant General Manager, especially those related to enhancing the wine program and guest experience.
• Liaise with the training department to address staff development needs, particularly in wine knowledge and service.
• Assist other departments within the Food & Beverage division where and when required, not limited to Summer Palace.
• The Management reserves the right to make changes to this job description at its sole discretion and without prior notice.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• Diploma or degree in Hospitality, Hotel Management, Restaurant Management, or related field is an advantage.
• Minimum 2–3 years of experience in a sommelier or senior wine service role within a fine dining or Michelin-starred restaurant environment.
• Strong knowledge of wine service, with demonstrated experience in wine pairing for Chinese fine dining cuisine.
• Good understanding of food and beverage operations, including inventory control, cost management, menu planning, merchandising, and basic financial administration.
• Ability to confidently recommend and present wines in a fine dining setting, with sensitivity to Chinese culinary profiles and flavours.
• Strong guest engagement skills with the ability to deliver personalised, attentive, and refined service in a high-end restaurant environment.
• Proven ability to manage multiple priorities effectively while maintaining service excellence in a fast-paced, detail-oriented environment.
• Strong communication, interpersonal, and organizational skills.
• High attention to detail and strong understanding of fine dining service standards and wine presentation etiquette.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.