Operations manager

suhang xiangban pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

suhang xiangban pte. ltd. is seeking a restaurant operations supervisor to coordinate daily activities across outlets and support the head chef with menu planning. The role focuses on driving service excellence, customer satisfaction, and strong store image.

You will monitor product quality, vendor sourcing, sanitation, inventory, and cost controls while reporting to the Managing Director. This hands-on position requires leadership across teams and outlets.

Qualifications

• Coordinate daily operations of restaurant outlets
• Manage feedback from other managers
• Deliver good service and maximize customer satisfaction
• Respond efficiently to customer complaints
• Review product quality and source new vendors
• Prepare daily reports and inventory reports for the Managing Director
• Ensure compliance with sanitation and safety regulations
• Coordinate menu planning with Head Chef
• Maintain the restaurant’s image and suggest improvements
• Control operational costs and identify waste reduction measures
• Train staff on customer service and service quality

Responsibilities

• Coordinate daily operations for Restaurant operations.
• Manage other restaurant outlets by receiving feedback from other managers.
• Deliver good service and maximize customer satisfaction.
• Respond efficiently and accurately to customers’ complaints.
• Regularly review product quality and sourcing for new vendors.
• Daily reporting and inventory reporting to the Managing Director.
• Ensure compliance with sanitation and Safety regulations.
• Jointly coordinate and plan menu with Head Chef.
• Manage and maintain the restaurant’s public image and suggest improvements.
• Control operational costs and identify measures to cut waste.
• Train new and current employees on proper customer service and service quality.

Job description

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.