Restaurant/Bar Manager

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Location:
Labrador Park MRT, Bukit Merah
South Side - Keppel Road, 1557 Keppel Road, #01-04, Singapore, 089066
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Job Types: Full Time
Timing/Shifts: Shifts

S$3500 - 4500 / month

About South Side Keppel
We're looking for a Restaurant & Bar Manager to lead the outlet from the morning brunch rush through to woodfire dinner service. You'll set the tone for the team and keep guests coming back.

Key Responsibilities
Operations & Service
Lead daily outlet operations across brunch and dinner service, including alfresco and pet-friendly seating
Deliver warm, attentive service that builds regulars and strong online reviews
Handle guest feedback and service recovery on the floor and on review platforms
Coordinate private events and group bookings from enquiry to execution

Bar Programme
Oversee the bar, including cocktails, wine, draught beer and the café coffee and matcha programme
Maintain drink quality, recipe consistency and pour cost
Manage beverage inventory, ordering and supplier relationships
Ensure responsible alcohol service and compliance with liquor licensing conditions

People Leadership
Recruit, onboard, train and schedule FOH and bar teams
Manage rosters and timesheets on StaffAny, keeping labour cost within budget
Coach the team through daily briefings, performance reviews and on-the-job training
Work closely with the Head Chef to align kitchen and floor during service

Financials & Compliance
Own outlet P&L drivers: sales targets, labour cost, beverage cost, wastage and cash handling
Prepare weekly and monthly reports for management
Ensure compliance with SFA food safety standards, workplace safety requirements and company SOPs
Plan and run promotions and seasonal menus with the market

Requirements
At least 3 years of F&B experience, including at least 1 year in a supervisory or management role in a café, casual dining or bar setting
Solid bar knowledge (cocktails, wine, beer); barista experience is a plus
Proven ability to lead and motivate a team in a high-volume environment
Good working knowledge of F&B cost control, inventory and rostering
WSQ Food Safety Course Level 1, or willing to obtain it