Multi-Outlet Restaurant Operations Leader

tajimaya yakiniku pte. ltd.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

tajimaya yakiniku pte. ltd.

in Singapore seeks an experienced operations leader to oversee the planning and direction of workers and resources across multiple restaurant outlets, ensuring efficient, well-prepared, and profitable service of food and beverages. You will work with chefs and management to plan menus, supervise provisioning and purchasing, manage costs, supervise staff recruitment and training, enforce standardized procedures, and uphold NEA cleanliness and safety standards while

Qualifications

• Min GCE ‘N’ level or equivalent with at least 4–6 years of relevant experience.
• Strong communication, interpersonal, and management skills.
• Energetic, positive-minded individual.
• Able to work independently and in a team.

Responsibilities

• Oversee administration and operations of multiple restaurant outlets under one brand.
• Plan menus with chefs and supervise provisioning, purchasing, and cost estimates.
• Supervise portion control and minimize waste; ensure high-quality prep and service.
• Coordinate with management on marketing, advertising, and special functions.
• Direct hiring, training, and scheduling of food service staff.
• Implement standardized procedures and ensure compliance with company policies.
• Ensure proper maintenance of equipment and safety of company property.
• Maintain daily sales deposits and NEA-compliant cleanliness.
• Investigate complaints about food quality and service.
• Prepare itemized checks using the POS system.
• Perform other duties as assigned.

Skills

Communication

Interpersonal skills

Management

Education

GCE N level or equivalent

Tools

POS system

Job description

tajimaya yakiniku pte. ltd.

in Singapore seeks an experienced operations leader to oversee the planning and direction of workers and resources across multiple restaurant outlets, ensuring efficient, well-prepared, and profitable service of food and beverages. You will work with chefs and management to plan menus, supervise provisioning and purchasing, manage costs, supervise staff recruitment and training, enforce standardized procedures, and uphold NEA cleanliness and safety standards while