Operations Director (Chinese F&B)

FSK Advisory Pte. Ltd.; Singapore; On-site; SGD 90,000 - 140,000; Full time

Job summary

FSK Advisory Pte. Ltd. client, a renowned chinese restaurant chain, seeks an experienced Operations Manager to lead daily restaurant operations in Singapore, ensuring top service, quality, and staff performance.

You will oversee inventory, budgeting, training, and regulatory compliance while driving continuous improvements in guest experience and operational efficiency.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred).
• 5+ years of experience in restaurant or hospitality management, with at least 2 years in an operations management role.
• Strong understanding of restaurant operations, including kitchen and front-of-house processes.
• Excellent leadership, problem-solving, and decision-making skills.
• Proficiency in inventory management, financial planning, and staff scheduling.

Responsibilities

• Operational Management: Ensure smooth daily operations, maintaining the highest standards of quality, cleanliness, and service.
• Oversee inventory management, including ordering, stock control, and minimizing waste.
• Monitor and manage all operational costs to meet budget targets.
• Team Leadership: Recruit, train, and mentor a high-performing team across all departments, including kitchen, service, and support staff.
• Foster a positive work environment and promote teamwork and professional growth.
• Conduct regular performance evaluations and address staffing issues promptly.
• Customer Service Excellence: Ensure all guests receive a premium dining experience through exceptional service and hospitality.
• Handle customer feedback effectively and implement solutions to enhance satisfaction.
• Monitor guest trends and preferences to innovate and improve service offerings.
• Compliance and Standards: Ensure strict adherence to food safety, hygiene, and health regulations.
• Maintain compliance with company policies and local regulations.
• Strategic Planning and Development: Identify opportunities for growth and operational efficiency.
• Work closely with senior management to implement strategic goals and initiatives.

Skills

Restaurant operations

Team leadership

Inventory management

Cost control

Staff scheduling

Quality & service

Education

Bachelor's degree in Hospitality Management or related

Tools

Inventory software

Financial planning tools

Staff scheduling software

Job description

Our Client:

Our client is a well‑known chinese restaurant chain in the F&B industry, with multiple restaurants both locally and in the region. They are actively seeking an individual to join their expanding team, offering an exciting opportunity to become part of a dynamic group focused on achieving both corporate and individual success.

Key Responsibilities:

• Operational Management: Ensure smooth daily operations, maintaining the highest standards of quality, cleanliness, and service.
• Oversee inventory management, including ordering, stock control, and minimizing waste.
• Monitor and manage all operational costs to meet budget targets.
• Team Leadership: Recruit, train, and mentor a high‑performing team across all departments, including kitchen, service, and support staff.
• Foster a positive work environment and promote teamwork and professional growth.
• Conduct regular performance evaluations and address any staffing issues promptly.
• Customer Service Excellence: Ensure all guests receive a premium dining experience through exceptional service and hospitality.
• Handle customer feedback effectively and implement solutions to enhance satisfaction.
• Monitor guest trends and preferences to innovate and improve service offerings.
• Compliance and Standards: Ensure strict adherence to food safety, hygiene, and health regulations.
• Maintain compliance with company policies and local regulations.
• Strategic Planning and Development: Identify opportunities for growth and operational efficiency.
• Work closely with senior management to implement strategic goals and initiatives.

Qualifications and Experience:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).
• 5+ years of experience in restaurant or hospitality management, with at least 2 years in an operations management role.
• Strong understanding of restaurant operations, including kitchen and front‑of‑house processes.
• Excellent leadership, problem‑solving, and decision‑making skills.
• Proficiency in inventory management, financial planning, and staff scheduling.

Key Competencies:

• Exceptional interpersonal and communication skills.
• Ability to thrive in a fast‑paced, high‑pressure environment.
• Strong organizational skills with a keen eye for detail.
• Passion for delivering outstanding customer service and driving team performance.