OPERATION MANAGER

KHALSA RESTAURANT PTE LTD; Singapore; On-site; SGD 33,000 - 56,000; Full time

Job summary

KHALSA RESTAURANT PTE LTD in Singapore is seeking an experienced F&B Supervisor to oversee daily restaurant and catering operations, ensuring high food and beverage standards and excellent customer experiences. You will lead service staff, coordinate with kitchen, manage events, and uphold hygiene and safety policies.

This role requires 2–3 years in F&B, strong leadership, and flexibility to work at weekends and on catering engagements.

Qualifications

• Minimum 2–3 years of F&B, restaurant, or catering operations experience.
• Strong leadership and staff supervision skills demonstrated in fast-paced environments.
• Good knowledge of restaurant and catering service operations.

Responsibilities

• Oversee daily restaurant and catering operations for service quality.
• Assign duties and supervise service staff during shifts.
• Monitor attendance, grooming and performance to uphold standards.
• Train staff on customer service, service procedures and company policies.
• Coordinate with kitchen for timely food preparation and seamless service.
• Manage catering events, buffets and outside catering operations as required.
• Monitor stock, inventory, and ordering of supplies to maintain adequate levels.
• Ensure proper handling, storage and hygiene of food and beverages per SOPs.
• Maintain cleanliness and safety of restaurant, kitchen and service areas.
• Assist Manager in preparing staff schedules, operational reports and daily records.
• Support Manager in achieving sales targets and improving operational efficiency.

Skills

Leadership

Staff supervision

Customer service

Communication

Food safety

Shift flexibility

Job description

Company Overview

KHALSA RESTAURANT PTE LTD is a group of restaurants established since 1996, welcoming all age groups and experience levels. They offer roles in chefs, service staff, kitchen helpers, drivers, and admin assistants.

Job Summary

The F&B Supervisor oversees daily restaurant and catering operations to ensure smooth service, high food and beverage standards, excellent customer experience, and compliance with company policies and food safety regulations.

Responsibilities

• Supervise and coordinate daily restaurant and catering operations to maintain service quality and efficiency
• Assign duties and manage service staff to ensure adequate manpower during operating hours and events
• Monitor staff attendance, punctuality, grooming, and work performance to uphold company standards
• Train and guide employees on customer service, service procedures, and company policies to enhance team performance
• Ensure food and beverage preparation and presentation meet quality standards and customer expectations
• Respond professionally and promptly to customer enquiries, feedback, and complaints to maintain satisfaction
• Coordinate with kitchen teams to ensure timely food preparation and seamless service delivery
• Manage catering functions, events, buffets, and outside catering operations as required
• Monitor food, beverage, packaging, and operating supplies to minimize wastage and optimize stock usage
• Assist with stocktaking, inventory control, and ordering of supplies to maintain adequate inventory levels
• Ensure proper handling, storage, and hygiene of food and beverages in compliance with SFA and company requirements
• Maintain cleanliness and hygiene of restaurant, kitchen, service areas, and equipment to meet safety standards
• Monitor compliance with workplace safety, food safety, and company operating procedures to ensure a safe environment
• Assist the Manager in preparing staff schedules, operational reports, and daily records to support smooth operations
• Support the Manager in achieving sales targets and improving operational efficiency through proactive initiatives
• Assist in resolving operational issues and coordinate with other departments to maintain service continuity
• Perform opening and closing duties, ensuring proper cash, equipment, and premises handover
• Carry out additional duties as assigned by Management to support business needs

Required competencies and certifications

• Minimum 2–3 years of relevant experience in F&B, restaurant, or catering operations
• Strong leadership and staff supervision skills demonstrated through managing teams in fast-paced environments
• Good knowledge of restaurant and catering service operations to ensure effective daily management
• Proficient customer service and communication skills to engage with customers and staff effectively
• Ability to work independently and collaboratively within a team under fast-paced, shift-based conditions including weekends and public holidays
• Basic knowledge of food hygiene and safety requirements to maintain compliance
• Physical fitness to assist with operational duties as needed

Preferred competencies and qualifications

[None specified]

Other Information

Working Conditions

• 6-day work week, subject to company roster
• May require shift work, weekends, public holidays, and catering event support
• May be assigned to different company outlets or catering locations based on operational needs

Contact Please forward your updated resume to [e-mail]

• Alternatively, walk in for an interview at 15 Tessensohn Road Singapore 217649 (opp. Singapore Khalsa Association). Nearest MRT station: Farrer Park Station
• Tel: [phone] (Look for Jack)