Manager

MEI XIANG PTE. LTD.; Singapore; On-site; SGD 42,000 - 60,000; Full time

Job summary

MEI XIANG PTE. LTD. is looking for a Restaurant Operations Manager in Singapore to oversee daily service, lead and motivate staff, and maintain high standards of guest experience.

You will supervise scheduling, inventory, SOPs, and ensure food safety, hygiene, and safety compliance while driving profitability. The role requires 2–3 years in restaurant/F&B operations with supervisory experience, strong leadership and communication, and the ability to work under pressure with flexibility for

Qualifications

• Minimum 2-3 years of relevant experience in restaurant or F&B operations.
• Previous experience in a supervisory or managerial role preferred.
• Strong leadership, communication, and interpersonal skills.
• Good knowledge of food safety, hygiene, and F&B operational standards.
• Ability to manage staff scheduling, inventory, and daily operations independently.
• Strong problem-solving skills and ability to work under pressure.
• Customer-oriented with a positive attitude.
• Responsible, organised, and able to work independently.
• Willingness to work shifts, weekends, and public holidays when required.

Responsibilities

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Supervise, lead, and motivate staff to maintain high standards of customer service.
• Manage staff scheduling, attendance, and manpower allocation.
• Monitor food quality, preparation standards, and consistency.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.
• Manage inventory, stock control, and ordering of food supplies.
• Monitor sales performance, operational costs, and wastage to maximise profitability.
• Handle customer feedback, complaints, and service recovery professionally.
• Train new employees and provide ongoing coaching to existing staff.
• Ensure the restaurant is clean, organised, and properly maintained.
• Implement and maintain standard operating procedures (SOPs).
• Prepare operational reports and provide regular updates to management.
• Support business development initiatives and continuous operational improvements.

Skills

Staff supervision

Food safety

Operations mgmt

Leadership

Customer service

Shift scheduling

Problem solving

Job description

Job Description

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Supervise, lead, and motivate staff to maintain high standards of customer service.
• Manage staff scheduling, attendance, and manpower allocation.
• Monitor food quality, preparation standards, and consistency.
• Ensure compliance with food safety, hygiene, and workplace safety regulations.
• Manage inventory, stock control, and ordering of food supplies.
• Monitor sales performance, operational costs, and wastage to maximise profitability.
• Handle customer feedback, complaints, and service recovery professionally.
• Train new employees and provide ongoing coaching to existing staff.
• Ensure the restaurant is clean, organised, and properly maintained.
• Implement and maintain standard operating procedures (SOPs).
• Prepare operational reports and provide regular updates to management.
• Support business development initiatives and continuous operational improvements.

Job Requirements

• Minimum 2-3 years of relevant experience in restaurant or F&B operations.
• Previous experience in a supervisory or managerial role preferred.
• Strong leadership, communication, and interpersonal skills.
• Good knowledge of food safety, hygiene, and F&B operational standards.
• Ability to manage staff scheduling, inventory, and daily operations independently.
• Strong problem-solving skills and ability to work under pressure.
• Customer-oriented with a positive attitude.
• Responsible, organised, and able to work independently.
• Willingness to work shifts, weekends, and public holidays when required.