F&B Manager

UDON SEKAI PTE. LTD.; Singapore; On-site; SGD 65,000 - 90,000; Full time

Job summary

UDON SEKAI PTE. LTD. in Singapore is seeking a Restaurant Operations Manager to oversee daily operations, drive sales, and lead the management team to ensure smooth, profitable service.

You will set standards for food quality, service, cleanliness, and customer experience, manage manpower, scheduling, recruiting, training, and performance evaluations, and monitor costs including food and labor while reviewing sales reports.

Qualifications

• 3–5 years of experience in F&B operations, with managerial or senior supervisory responsibilities.
• Strong leadership and people-management skills to motivate a diverse team.
• Excellent communication and customer service abilities; able to handle difficult feedback and escalations.
• Analytical, administrative and reporting skills to monitor performance and costs.

Responsibilities

• Oversee the overall operations and performance of the restaurant to ensure smooth, efficient and profitable daily operations.
• Drive sales and achieve monthly and annual targets by monitoring performance and implementing revenue initiatives.
• Lead and develop the restaurant management and operations team (Assistant Manager, supervisor and service staff).
• Set and maintain high standards for food quality, service, cleanliness, hygiene and customer experience.
• Plan manpower, approve staff schedules, monitor attendance, performance and productivity.
• Manage recruitment, training, development and performance evaluation of staff.
• Oversee purchasing, supplier management, inventory control and cost-effective operations.
• Negotiate with suppliers and review pricing, product quality and supplier performance.
• Monitor and control food cost, labor cost, wastage and other operating expenses.
• Review sales, costs and reports; take actions to improve profitability.
• Ensure compliance with food safety, workplace safety, licensing and SOPs.
• Handle customer feedback and escalated complaints with proper service recovery.
• Collaborate with management on business development, promotions, menu improvements and operations strategies.
• Identify issues and implement improvements to increase efficiency, sales and customer satisfaction.
• Ensure consistent implementation of company policies across all areas of the restaurant.
• Take ownership of day-to-day performance, team discipline and operational standards.

Skills

Leadership

People management

Analytical skills

Communication

Problem solving

Customer service

Sales focus

Independence

Shift flexibility

Tools

POS systems

Online ordering platforms

Job description

Employment Terms

• Working Hours: 54 hours per week
• Rest Day: 1.5 days per week
• Annual Leave: Starting at 10 days per year, with an additional 1 day for each completed year of service, up to a maximum entitlement of 14 days per year.

Key Responsibilities

• Oversee the overall operations and performance of the restaurant, ensuring smooth, efficient and profitable daily operations.
• Drive sales and achieve monthly and annual sales targets by monitoring sales performance, identifying opportunities and implementing initiatives to increase revenue.
• Lead, manage, and develop the restaurant management and operations team, including Assistant Manager, supervisor and service staff.
• Set and maintain high standards for food quality, service, cleanliness, hygiene, and customer experience.
• Plan manpower requirements, approve staff schedules, and monitor staff attendance, performance, and productivity.
• Manage staff recruitment, training, development, and performance evaluation.
• Oversee purchasing, supplier management, inventory control, and stock levels to ensure cost-effective operations.
• Negotiate with suppliers and review pricing, product quality, and supplier performance.
• Monitor and control food cost, labor cost, wastage, and other operating expenses.
• Review daily, weekly, and monthly sales, costs, and operational reports, and take appropriate action to improve profitability.
• Ensure compliance with food safety, workplace safety, licensing requirements, and company SOPs.
• Handle customer feedback and escalated complaints, ensuring appropriate service recovery and follow‑up.
• Work closely with management on business development, promotions, menu improvements, and operational strategies.
• Identify operational issues and implement improvements to increase efficiency, sales, and customer satisfaction.
• Ensure consistent implementation of company policies and standards across all areas of the restaurant.
• Take full ownership of the restaurant's day‑to‑day performance, team discipline, and operational standards.

Requirements

• Minimum 3–5 years' experience in F&B operations, with experience in a managerial or senior supervisory role.
• Strong leadership and people‑management skills, with the ability to lead and motivate a diverse team.
• Strong understanding of restaurant operations, manpower planning, purchasing, and cost control.
• Good knowledge of POS systems and online ordering platforms.
• Strong analytical, administrative, and reporting skills.
• Excellent communication, customer service, and problem‑solving skills.
• Commercially aware, with a strong focus on sales, profitability, and operational efficiency.
• Able to work independently, make sound decisions, and take ownership of operational matters.
• Able to work shifts, including weekends, public holidays, and evenings.