managing director

BYJ RECRUITMENT PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

BYJ RECRUITMENT PTE. LTD. is seeking a Restaurant General Manager in Singapore to direct operations, deliver outstanding service, and drive financial profitability.

You will lead daily front-of-house and back-of-house operations, collaborate with the culinary team, and ensure compliance with SFA/MOM regulations while achieving revenue targets.

Qualifications

• Proven experience (1-3 years) in food and beverage operational management or restaurant leadership.
• Strong knowledge of daily store operations, menu/inventory control, and Singapore regulatory standards (SFA, MOM).
• Demonstrated leadership, staff management and problem-solving skills.

Responsibilities

• Implement operational management strategies to achieve goals within budget/timeline constraints.
• Plan and execute sales targets and in-store promotions to increase revenue.
• Monitor sales, control labor and expenses to manage restaurant P&L.
• Collaborate with culinary team to develop menus, seasonal offerings, and pricing.
• Oversee daily front-of-house and back-of-house operations for high service and food quality.
• Develop and optimize daily workflows to boost staff productivity and customer satisfaction.
• Ensure compliance with SFA hygiene regulations and licensing requirements.
• Recruit, train and supervise restaurant staff for a professional environment.
• Manage manpower scheduling and rostering per MOM regulations.

Skills

Restaurant ops

Staff leadership

Regulatory compliance

Job description

Roles & Responsibilities

Job Summary

The Restaurant General Manager is responsible for directing and administering the activities and services to deliver outstanding guest service and financial profitability.

Responsibilities

• Implement operational management strategies to achieve organizational goals within budget and timeline constraints.
• Plan and execute sales targets and in-store promotions to increase revenue.
• Monitor sales performance and control labor and operational expenses to manage overall restaurant profit and loss.
• Collaborate with the culinary team to develop menu plans, seasonal offerings, and pricing strategies.
• Oversee daily front-of-house and back-of-house operations to ensure high standards of service and food quality.
• Develop and optimize daily operational workflows to enhance staff productivity and customer satisfaction.
• Ensure compliance with Singapore Food Agency (SFA) hygiene regulations, food safety standards, and operational licensing requirements.
• Recruit, train, and supervise restaurant staff to maintain a professional and efficient work environment.
• Manage manpower scheduling, rostering, and labor allocation in accordance with Ministry of Manpower (MOM) regulations.

Required competencies and certifications

• Proven experience (minimum 1-3 years) in food and beverage operational management, restaurant leadership, or store management.
• Strong knowledge of daily store operations, menu and inventory control, and local Singapore regulatory standards including SFA and MOM.
• Demonstrated leadership, staff management, and problem-solving skills to effectively lead restaurant operations.