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    • Proficiency in computer applications relevant to restaurant management.
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    • The Restaurant Manager is responsible for the daily front-to-back operations of the outlet.
    • This is a hands-on role requiring a presence on the floor to ensure…
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    • Assist the Restaurant Manager in overseeing daily restaurant operations…
    • Manage daily restaurant operations, including opening and closing procedures.
    • Lead, train, schedule, and supervise restaurant staff.
    • Good knowledge of restaurant operations management.
    • Helping in area of the restaurant when circumstance dictate.
    • Employee discounts on food and beverages.
    • Competitive Salary with Attractive Monthly Incentives rewarding your performance.
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    • Experience managing high-volume restaurant operations.
    • 3–5+ years of restaurant management or operations experience.
    • Strong financial and operational acumen.
    • Assist the Restaurant Manager in overseeing daily restaurant operations.
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    • Serve as the main point of contact in all matters related to client concerns and needs.
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    • Supervise restaurant hygiene and safety, ensuring compliance with regulations.
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    • Revenue Generation: Take full ownership of the P&L.
    • You don't wait for a monthly meeting to initiate change , you take initiative in real-time.
    • Oversees daily operations, staff performance, and customer satisfaction to ensure profitability and high service standards.
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Job Post Details

Full Time Restaurant General Manager - job post

MORTON'S OF CHICAGO (SINGAPORE) PTE LTD
Singapore
$10,000 - $14,000 a month - Full-time
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Job details

Pay

  • $10,000 - $14,000 a month

Job type

  • Full-time

Location

Singapore

Full job description

Company Overview

Landry’s Inc. operates over 500 full-service restaurants across 40 states and 15 countries, including renowned brands like Morton’s The Steakhouse. Morton’s Singapore offers a sophisticated American dining experience with exceptional steaks, seafood, and award-winning wines.

Job Summary

Join Morton’s The Steakhouse Singapore as General Manager, leading daily operations and driving exceptional service, team performance, and business growth in Asia Pacific’s premier upscale steakhouse.

Responsibilities

  • Lead daily restaurant operations to ensure seamless service delivery and operational excellence
  • Manage relationships with food, beverage, and equipment suppliers to secure quality and timely resources
  • Recruit, train, and motivate a high-performing food and beverage team to deliver extraordinary guest experiences
  • Collaborate with Sales and Marketing teams to develop and execute strategies that engage local and international markets and achieve sales targets
  • Apply advanced financial management skills to plan budgets, control expenses, and optimize profitability
  • Develop and implement competitive strategies to enhance brand awareness and market positioning
  • Conduct capital planning and proactively manage operational costs to support sustainable growth
  • Maintain composure and productivity under pressure while managing multiple priorities effectively
  • Uphold and continuously improve world-class service standards to exceed customer expectations
  • Drive revenue growth and profitability through strategic decision-making and operational oversight
  • Utilize extensive international hospitality knowledge to adapt best practices and innovate service delivery
  • Manage multicultural staff relations to foster a collaborative and inclusive work environment
  • Demonstrate deep expertise in premium steaks, food and beverage operations, and wine knowledge (old world and new)
  • Operate relevant POS and support software to streamline restaurant processes and reporting
  • Innovate service quality and employee engagement to maintain Morton’s leadership in the restaurant industry

Required competencies and certifications

  • Proven leadership experience as a General Manager or equivalent in high-end Western dining or upscale hospitality operations
  • Strong financial acumen with ability to analyze and evaluate food and beverage program success
  • Ability to train staff in alcohol intervention, food handling sanitation, company standards, and service protocols
  • Excellent oral and written communication skills for effective team and stakeholder engagement
  • Proficiency in computer applications relevant to restaurant management
  • Minimum 5 to 8 years of experience in leading restaurants globally, with significant exposure to the Asia Pacific region

Preferred competencies and qualifications

  • Bachelor’s degree in Business Management, Hospitality Management, or equivalent experience
  • Experience managing private events in a fast-paced, high-volume environment
  • Demonstrated ability to coach, mentor, and develop staff to reach their full potential
  • Strong interpersonal skills to negotiate, resolve conflicts, and foster win/win solutions
  • High standards of honesty, integrity, discretion, and adaptability in leadership style
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