Operation Manager

Deli In The Park Pte Ltd; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent hospitality group in Singapore is seeking an experienced Operational & Guest Experience Manager. The role involves overseeing daily restaurant operations, managing guest service standards, and executing events. Ideal candidates must have 3-5 years of management experience in high-volume settings, strong communication skills, and proficiency in modern POS systems. This position requires flexibility to work weekends and holidays as needed, and aims to foster a collaborative team culture while optimizing operational efficiency.

Qualifications

• 3-5 years of management experience in high-volume hospitality.
• Ability to manage a la carte dining and banquet/event operations simultaneously.
• Willingness to work weekends and holidays.

Responsibilities

• Oversee daily outlet operations and maintain a visible presence on the floor.
• Manage the service culture and set standards for guest service.
• Partner with Events/Sales team for event execution and staffing.
• Design and deliver training programs focused on hospitality.
• Monitor staff attendance and ensure compliance with policies.
• Manage FOH labor budgets and inventory.

Skills

Management experience in high-volume hospitality

Strong communication skills

Problem-solving skills

Motivational skills

People skills

Proficiency with modern POS systems

Event management experience

Tools

Reservation management software

Job description

Operational & Guest Experience (Walk-In)

· Work closely with Restaurant Managers to oversee daily outlet operations.

· Maintain a visible presence on the floor during peak hours to support staff, manage flow, and interact with guests.

· Monitor SOP adherence; develop, implement, and enforce FOH policies regarding opening/closing duties, reservation management, ensure the dining room, entryways, and restrooms meet strict cleanliness and aesthetic standards at all times.

· Lead the service culture by setting standards, ensuring modeling excellent guest service.

· Oversee the POS system, reservation platforms and ensure smooth flow across outlets, particularly during high-demand periods.

· Conduct daily pre-shift briefings to discuss menu changes.

Event Execution

· Partner with the Events/Sales team to review BEOs (Banquet Event Orders) and ensure the operations team understands the specific requirements for upcoming functions.

· Strategically schedule staff to handle the dual demand of regular walk-in traffic and private events without compromising service levels in either area.

· Oversee the setup, execution, and breakdown of events, acting as the primary point of contact for the client on the day of the event.

Training & Team Development

· Partner with the Events/Sales team to review BEOs (Banquet Event Orders) and ensure the operations team understands the specific requirements for upcoming functions.

· Design and deliver comprehensive training programs focused on the "Art of Hospitality," including conflict resolution, upselling techniques, and guest engagement.

· Manage the recruitment lifecycle for FOH staff (Hosts, Servers, Bartenders, Support), ensuring a smooth and rigorous onboarding process.

· Conduct regular performance reviews, provide real-time constructive feedback, and identify high-potential employees for promotion.

· Lead briefings, shift handovers, and training sessions to reinforce operational and service standards.

· Foster a collaborative and positive work environment that reduces turnover and increases staff morale.

Roster & Staff Management

· Monitor staff attendance and compliance with company policies.

· Oversee staff scheduling software to ensure operational efficiency.

· Confirm manning levels to ensure adequate staffing for each outlet and shift.

Financial & Administrative

· Manage FOH labor budgets, optimizing schedules to meet targets while maintaining service standards.

· Oversee ordering and inventory for FOH supplies (glassware, cutlery, linens, uniforms).

Requirements

· A minimum of 3 - 5 years’ of management experience in high-volume hospitality (restaurants, hotels, or event venues).

· Strong communication, problem-solving, motivational and people skills.

· Proficiency with modern POS systems and reservation management software.

· Proven track record managing both a la carte dining and banquet/event operations simultaneously.

· Exceptional emotional intelligence, ability to remain calm under pressure, and a genuine.

Must be willing to work a flexible schedule, including weekends, and holidays as business dictates.