Restaurant Service Manager

Responsibilities Oversee the daily operations of the food and beverage outlet. Lead, supervise, and motivate service and kitchen staff to ensure excellent customer service. Plan staff schedules and manage manpower requirements. Monitor food quality, hygiene, cleanliness, and service standards. Ensure compliance with Singapore food safety and workplace safety regulations. Handle customer feedback and resolve service issues promptly. Monitor inventory levels and coordinate ordering of supplies. Control operating costs and ensure efficient use of resources. Train and develop employees to improve service quality and productivity. Work closely with management to achieve sales targets and business objectives. Prepare operational reports and recommend improvements to enhance efficiency. Requirements Diploma or Degree in Hospitality, Food & Beverage Management, Business, or a related field is preferred. At least 3 years of relevant experience in the F&B industry, with supervisory or managerial experience. Strong leadership and people management skills. Good communication and customer service skills. Able to work shifts, weekends, and public holidays. Knowledge of food hygiene and workplace safety regulations.