FOOD AND BEVERAGE (F&B) MANAGER (BANGLADESHI RESTAURANT)

Job Summary

The F&B Manager is responsible for the overall day-to-day management and operations of the restaurant, ensuring efficient service, food quality, customer satisfaction, staff performance, cost control and compliance with company policies and Singapore food-safety requirements. The role requires strong knowledge of Bangladeshi cuisine, restaurant operations and halal-food handling practices, together with the ability to manage kitchen and service staff.

Key Responsibilities

1. Restaurant Operations Manage and oversee daily restaurant operations, including opening and closing procedures.Ensure smooth coordination between the kitchen, service team, cashier and management.Monitor food preparation, service standards, cleanliness and overall restaurant presentation.Ensure the restaurant operates efficiently during peak periods.
2. Staff Management Supervise, train and allocate duties to chefs, cooks, service staff, cleaners and other restaurant employees.Prepare staff duty rosters and manage manpower according to business requirements.Monitor staff attendance, punctuality, discipline and work performance.Conduct on-the-job training and ensure employees follow proper operating procedures.
3. Bangladeshi Cuisine & Food Quality Oversee the preparation and presentation of traditional Bangladeshi dishes.Ensure consistency in taste, portion size, food quality and presentation.Monitor the quality and freshness of ingredients used in food preparation.Work closely with chefs to maintain authentic recipes and restaurant food standards.
4. Inventory & Cost Control Monitor food and beverage inventory and minimise wastage.Coordinate purchasing of food ingredients, beverages and restaurant supplies.Check deliveries against purchase orders and ensure proper storage of food items.Monitor food costs and recommend measures to improve operational efficiency.
5. Customer Service Maintain high standards of customer service and respond professionally to customer feedback and complaints.Ensure customers receive timely, courteous and satisfactory service.Develop good relationships with regular customers and support customer-retention initiatives.
6. Food Safety & Hygiene Ensure compliance with applicable Singapore food-safety, hygiene and workplace requirements.Monitor cleanliness of the kitchen, dining area, food-storage areas and equipment.Ensure proper food handling, storage and temperature-control procedures are followed.Ensure staff maintain appropriate personal hygiene and workplace cleanliness.
7. Sales & Business Performance Monitor daily sales, customer traffic and restaurant performance.Assist management in developing promotions, menu items and strategies to increase sales.Analyse operational costs and recommend improvements to increase profitability.Assist in planning special events, catering and group dining arrangements.
8. Administration & Reporting Maintain daily operational records, staff schedules, inventory records and other relevant documentation.Prepare regular reports on sales, manpower, stock usage and operational issues.Liaise with suppliers, contractors and service providers when required.Report operational issues and business requirements to the Director/General Manager.

Required Qualifications & Experience

• Masters or equivalent qualification in Food & Beverage Management, Hospitality, Restaurant Management or a related field preferred.
• Minimum 3 years of relevant experience in restaurant or F&B operations, preferably with supervisory or managerial experience.
• Strong knowledge of Bangladeshi cuisine and restaurant operations.
• Experience managing kitchen and service staff.
• Good knowledge of food hygiene, inventory management and cost control.
• Strong leadership, communication and customer-service skills.
• Ability to work in a fast-paced restaurant environment, including weekends and public holidays when required.
• Willingness to work , including late evenings, weekends, and public holidays