Total 1,061 module manager job vacancies in F&B / Tourism / Hospitality category

Beirut Grill is a Lebanese restaurant in the historic Bussorah Street area and are looking for a Restaurant Manager to lead our team. The Restaurant Manager will be responsible for overseeing daily operations, managing staff, and ensuring an exceptional dining experience for our customers.

Responsibilities:

• Manage all aspects of daily restaurant operations, including inventory management, staff scheduling, and financial reporting
• Train, supervise, and mentor staff to ensure excellent customer service and efficient operations
• Develop and implement policies and procedures to ensure efficient and effective operations
• Monitor and maintain restaurant cleanliness and sanitation standards
• Ensure compliance with health and safety regulations
• Work with the chef to develop and maintain menu offerings and specials
• Build and maintain relationships with customers and the local community to ensure repeat business and positive word-of-mouth marketing
• Manage budgets and financial reporting, including analyzing P&L statements and making necessary adjustments to improve profitability
• Other duties as assigned

Requirements:

• Minimum of 3 years of experience in restaurant management or a related field
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Strong organizational and time-management skills
• Experience with financial reporting and P&L analysis
• Knowledge of food and beverage industry regulations and best practices
• Familiarity with restaurant management software and POS systems
• Must be able to work flexible hours, including evenings, weekends, and holidays

We offer competitive compensation packages and opportunities for growth within our company. If you are a dynamic, results-driven individual with a passion for the food and beverage industry, please submit your resume for consideration

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Responsibilities:

• Oversee and manage daily operations of the restaurant.
• Recruit, train and supervise both front of house and back of house staff.
• Ensure full compliance of all statutory regulations, hygiene and company policies
• Handle customer feedback professionally, resolve operational issues promptly and maintain high service standards

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)

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Key Responsibilities

• Operations: Coordinate daily shift coverage, oversee table turnover, and streamline processes to ensure seamless service.
• Team Leadership: Recruit, train, schedule, and evaluate staff. Handle team conflicts and maintain a positive workplace culture.
• Financial & Cost Control: Monitor daily sales, manage budgets, track inventory, and optimize expenses (such as food waste and labor costs).
• Customer Experience: Greet guests, handle feedback or complaints with conflict resolution, and proactively build patron loyalty.
• Compliance: Enforce food safety standards, health regulations, and operational policies

Job Summary

We are seeking a commercially astute and creatively driven Restaurant Manager to lead daily operations, launch a new F&B concept, and drive brand visibility through strategic marketing and public relations.

Responsibilities

• Lead the launch of a new food and beverage concept to establish market presence and customer engagement
• Manage daily restaurant operations to ensure smooth service delivery and operational excellence
• Develop and execute marketing strategies across social media platforms including TikTok, Facebook, Instagram, RedNote, WeChat, and Google SEO to increase brand awareness and revenue
• Cultivate and maintain relationships with media outlets and influencers to enhance public relations and brand reputation
• Serve as the public face of the brand, representing the restaurant in community and media engagements
• Monitor and analyze marketing campaign performance to optimize strategies and maximize business outcomes

Responsibilities:

a) Direct all operational aspects including distribution operations, customer service, human resources, administration and sales;

b) Assess local market conditions and identify current and prospective sales opportunities;

c) Responsible to maintain the restaurant’s revenue, profitability and quality goals.

d) Locate areas of improvement and propose corrective actions that meet challenges and leverage growth opportunities;

e) Manage restaurant relationships while building towards business goals;

f) Adhere to high ethical standards, and comply with all regulations/ application laws;

g) Work with internal team to ensure we are delivering top service in all areas of the business;

h) Stay abreast of competing markets and provide reports on market movement and penetration promoting and marketing the branch and its product;

i) Meeting with customers and resolving any problems or complaints;

j) Monitoring sales targets;

k) Reporting to regional manager;

l) Any other ad-hoc tasks.

Job Summary

Lead and coordinate daily restaurant operations to deliverexceptional customer service, optimize staff performance, control costs, andpromote the brand. Drive compliance with safety standards and implementpolicies 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)

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Job Description & Requirements

Responsible for providing assistance to the Executive Chef and General Manager of the outlet. You will be ensuring optimum service performance, exceptional guest service and maximum profitability of all functions.

• Maintains a commitment to customer service and guest satisfaction.
• Manages the restaurant team.
• Ensures cleanliness of the restaurant, including inspecting table tops and side stations.
• Enforces high standards of hygiene and sanitation within the outlets.
• Supervises the performance, attendance, attitudes, appearance and conduct of service team.
• Helps to implement strategies to continually improve revenues.
• Assists with the development, training and inspiration of outlet staff.
• Manage team to exceed service standards to exceed goals.
• Instils a calm, organized approach in all stressful situations.
• Assists with ordering all necessary office supplies and ensures proper stocking levels.
• Hold employees accountable for performance, and will discipline associates when needed.
• Takes a proactive approach to coaching and counselling
• Other adhoc duties as assigned from time to time.

Job Description & Requirements

• Training and supervising staff
• Agreeing and managing budgets
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
• Promoting and marketing the business
• Overseeing stock levels & ordering supplies
• Producing staff rosters
• Handling customer enquiries and complaints
• Greeting and advising customers
• Problem solving
• Preparing and presenting staffing/sales reports
• Assessing and improving profitability
• Setting targets for staff to achieve
• Handling administration and paperwork
• Liaising with customers, employees, suppliers, licensing authorities, sales representatives etc
• Making improvements to the running of the business and developing the restaurant.

Job Description & Requirements

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.

Key Responsibilities:

Manage and oversee daily restaurant operations, including opening and closing procedures

Supervise, train, and schedule staff to ensure smooth operations

Ensure high standards of customer service and handle customer feedback or complaints professionally

Monitor food quality, hygiene, and safety standards in compliance with local regulations

Control operational costs, including food, labor, and inventory management

Work closely with the kitchen team to maintain menu quality and consistency

Prepare reports on sales, expenses, and overall business performance

Ensure proper maintenance of restaurant facilities and equipment

Implement marketing and promotional activities to drive business growth

Requirements:

Diploma or Degree in Hospitality, Business, or related field (preferred)

Minimum 3–5 years of relevant experience in F&B or restaurant management

Strong leadership and team management skills

Good communication and interpersonal skills

Ability to work in a fast-paced environment and handle pressure

Knowledge of food safety and hygiene standards

Basic financial and reporting skills

Working Hours:

5–6 days work week, including weekends and public holidays

Shift-based schedule as required by operations

Additional Notes:

The role requires hands-on involvement in daily operations

May be required to support multiple outlets if needed

We are seeking an experienced and motivated Restaurant Manager to lead our team and oversee the daily operations of our restaurant. The ideal candidate is passionate about hospitality, customer service, and team leadership, with a proven ability to drive operational excellence and business performance.

Overview:
We are seeking an experienced Restaurant Manager to lead the launch and operations of a Chinese dining concept in Singapore. This role will be responsible for overseeing full outlet operations, driving business performance, and delivering a high-quality customer experience in a fast-paced, high-volume environment.

Key Responsibilities:

• Oversee end-to-end restaurant operations, including front-of-house service and coordination with kitchen teams to ensure smooth daily operations
• Lead, train, and manage a team of service and kitchen staff to achieve operational excellence and service standards
• Drive revenue growth through effective floor management, upselling strategies, and execution of promotional initiatives
• Manage cost control, including labour, food cost, inventory, and wastage, to ensure profitability targets are met
• Ensure compliance with all relevant regulatory requirements, including food safety, hygiene, and licensing standards set by authorities such as the Singapore Food Agency and National Environment Agency
• Handle customer feedback and service recovery professionally to maintain a positive dining experience
• Work closely with suppliers and internal stakeholders to support operational needs and business growth
• Prepare operational and financial reports, including sales performance, cost analysis, and manpower planning

Job Requirements:

• At least 3-5 years of experience in restaurant management.
• Prior experience in Chinese cuisine restaurant concepts is a plus
• Demonstrated ability to manage sizeable teams in a fast-paced environment
• Strong operational and financial management skills, including experience handling P&L, cost control, and inventory management
• Good understanding of Singapore’s F&B regulatory and compliance requirements

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You may withdraw your consent at any time by notifying us in writing.

Ong Wen Jie
Reg No: R21101312
PDR GROUP (SEA) PTE. LTD.
EA License No: 202424414Z