Restaurant Manager Jobs

Restaurant management roles in Singapore run from F&B and restaurant supervisor through assistant manager to outlet and restaurant manager, across restaurants, cafés, bars, hotels and multi-outlet groups. The job is running the floor and the team: rostering, training, stock and ordering, looking after guests, and hitting sales and cost targets.

On current listings, supervisor roles typically advertise S$2,700 to S$3,600 a month, assistant managers S$3,000 to S$4,000, and restaurant or outlet managers S$3,400 to S$5,500 (live listings, November 2026). Every listing here is free to browse and apply to.

How do I become a restaurant manager?

Most managers come up from the floor: service crew, then captain or supervisor, then assistant manager. Some F&B groups also run management trainee programmes for diploma and degree holders. If you are starting out, browse service crew jobs.

What is the difference between a supervisor and a manager?

A supervisor runs a shift: the floor, the team on duty and service standards. A manager runs the outlet: hiring, rosters, stock, costs and results, and usually reports to an area manager or the owner.

Are there management trainee jobs?

Yes. A few F&B groups advertise management trainee roles that combine floor work with structured training towards supervisor or manager. They appear here alongside supervisor and manager roles.

Hiring for your own team? Read smarter hiring for hospitality roles.