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