Restaurant Manager (Casual Dining) – Bibik Violet Café - #1132875

The Restaurant Manager is responsible for delivering an exceptional dining experience at Bibik Violet Café, ensuring guests enjoy warm hospitality, consistent service quality and a smooth, pleasant experience from arrival to departure.

This role oversees day-to-day restaurant operations, staff performance, guest engagement and financial results in a casual dining environment. You will uphold Violet Oon Inc Pte Ltd’s service standards, policies, and operational procedures at all times.

You are also required to comply with all regulatory requirements, including SFA Safety & Sanitation standards.

This position is not limited to the duties listed below; responsibilities may be adjusted based on operational needs.

Key Responsibilities

1. Sales & Financial Performance

• Achieve sales targets together with the team.

• Control labour costs and monitor operating expenses to meet budget.

• Maintain daily sales records, ensure accurate cash handling and timely bank-in.

• Review daily closing, sales reports and collection summaries.

• Propose initiatives to improve revenue, service quality and guest satisfaction.

2. Staff Management

• Supervise and lead the service team.

• Conduct daily briefings and communicate operational updates.

• Coach, mentor and motivate team members to maintain high morale.

• Take an active role in on-the-job training and development.

• Plan weekly duty rosters and allocate manpower effectively.

• Ensure assigned tasks are completed to standard.

• Maintain high visibility during service to support the team and engage guests.

3. Daily Operations & Controls

• Ensure all standard operating procedures (SOPs) are followed.

• Verify daily operations tasks are completed accurately and on time.

• Ensure full compliance with SFA hygiene and sanitation requirements.

• Check equipment functionality and coordinate timely maintenance.

• Maintain restaurant cleanliness, ambience and presentation at all times.

• Manage stock ordering and maintain optimal stock levels to prevent outages.

• Coordinate with the culinary team on group bookings and menu needs.

• Prepare necessary reports, including:

  • Sales reports

  • Duty rosters & attendance

  • Part-time/OT records

  • Inventory reports

  • Other operational reports as required

• Maintain strong working relationships between service and kitchen teams.

• Implement management directives professionally and consistently.

4. Guest Experience & Service Quality

• Lead the team to minimise service lapses and handle service recovery effectively.

• Deliver warm, memorable and attentive service for all guests.

• Compile guest feedback and follow up on improvement actions.

• Monitor online reviews and report recurring issues.

• Resolve complaints and concerns professionally and promptly.

• Build rapport with regular guests to enhance retention and loyalty.

Skills & Attributes

• Strong leadership and team-motivation ability

• Initiative and problem-solving mindset

• Excellent communication skills

• Able to perform under pressure in a fast-paced environment

• Pleasant, mature and professional demeanor

• Sound decision-making ability

• Knowledge of upselling techniques and guest engagement

Exciting Benefits Await You

• Birthday Treat – special dining experience & birthday gifts (up to $200)

• Quarterly incentives & attractive performance bonuses

• Staff meals provided

• Annual medical claims (up to $200 for confirmed staff)

• Uniform reimbursement for confirmed staff

• Night transport for late shifts

• Career growth within a well-established F&B group

• Training & development opportunities

• Employee Assistance Program, staff discounts, and team-building activities