OPERATION MANAGER

WORKFORCE GATEWAY PTE. LTD.; Singapore; On-site; SGD 48,000 - 72,000; Full time

Job summary

WORKFORCE GATEWAY PTE. LTD. is seeking a Restaurant Operations Manager to oversee daily operations, front-of-house flow during peak dining hours, and coordination between service staff and kitchen teams.

You will monitor food quality and safety, supervise staff, manage payroll, costs, and inventory, and ensure compliance with local regulations while delivering exceptional guest experiences.

Responsibilities

• Manage opening and closing procedures and floor flow during peak dining hours.
• Coordinate smoothly between the front-of-house (service staff) and back-of-house (kitchen and tandoor chefs).
• Handle guest inquiries, feedback, and complaints professionally to maintain high satisfaction.
• Monitor food quality, authentic taste, presentation, and portion control for diverse Indian menus (such as curries, biryanis, and tandoori items).
• Enforce strict compliance with local food safety, hygiene, and SFA/NEA regulations.
• Conduct regular kitchen and dining area line checks.
• Recruit, train, mentor, and schedule restaurant and kitchen staff.
• Set performance expectations, conduct evaluations, and build a positive work culture.
• Track working hours and manage payroll tasks.
• Control costs by tracking inventory, reducing food waste, and managing supplier relationships.
• Monitor daily sales, expenses, and profit-and-loss (P&L) statements.
• Prepare operational budgets and financial reports

Job description

Daily Operations & Front-of-House

• Manage opening and closing procedures and floor flow during peak dining hours.
• Coordinate smoothly between the front-of-house (service staff) and back-of-house (kitchen and tandoor chefs).
• Handle guest inquiries, feedback, and complaints professionally to maintain high satisfaction.

Culinary & Quality Control

• Monitor food quality, authentic taste, presentation, and portion control for diverse Indian menus (such as curries, biryanis, and tandoori items).
• Enforce strict compliance with local food safety, hygiene, and SFA/NEA regulations.
• Conduct regular kitchen and dining area line checks.

Staff Management & Leadership

• Recruit, train, mentor, and schedule restaurant and kitchen staff.
• Set performance expectations, conduct evaluations, and build a positive work culture.
• Track working hours and manage payroll tasks.

Financial & Inventory Management

• Control costs by tracking inventory, reducing food waste, and managing supplier relationships.
• Monitor daily sales, expenses, and profit-and-loss (P&L) statements.
• Prepare operational budgets and financial reports