Restaurant Manager

Company Overview Bruno’s Restaurant began in 2010 in Singapore, offering authentic Italian cuisine with French influences. Founded by Chef Bruno, a French citizen passionate about quality food, it has grown to three outlets by focusing on customer satisfaction and culinary innovation. Job Summary Lead and manage front- and back-of-house teams to deliver exceptional dining experiences. Oversee financial performance, ensure operational compliance, and maintain high standards of customer service and food safety. Responsibilities Recruit, train, and schedule front-of-house and back-of-house staff to build a skilled, motivated team Monitor staff performance and resolve conflicts to maintain a positive and productive work environment Manage daily sales tracking, labor and food cost control, and inventory oversight to achieve profitability goals Establish and uphold service standards by greeting guests and addressing escalated complaints to ensure full guest satisfaction Ensure compliance with health, sanitation, and food safety regulations by overseeing facility maintenance and supply ordering Utilize POS and restaurant management software to streamline operations and improve service efficiency Preferred competencies and qualifications 3-5 years of experience in the food and beverage industry with supervisory or assistant management roles High school diploma required; Bachelor’s degree in Hospitality or Business Management preferred Food Handler and/or ServSafe certification, plus relevant alcohol server permits (e.g., TIPS or RSA) Strong communication, conflict resolution, and stress management skills applied in team leadership and guest relations Tech-savviness with POS and restaurant management software to support operational effectiveness