Operations Manager

DAPUR PENYET; Singapore; On-site; SGD 70,000 - 100,000; Full time

Job summary

DAPUR PENYET is seeking an Operations Manager to oversee daily outlet operations across our Singapore venues, ensuring smooth service flow, consistent food quality, and a positive guest experience. You will manage staffing, inventory, budget controls, and SOP compliance while leading front-of-house and kitchen teams to deliver great performance and customer satisfaction.

You will be responsible for optimizing manpower deployment, maintaining high service standards, and ensuring adherence to food

Qualifications

• Diploma or Degree in Hospitality, Business, or related field.
• 3–5 years of experience in F&B operations with supervisory exposure.
• Strong understanding of restaurant operations, service, and inventory control.
• Willing to work shifts, weekends, and public holidays.
• Knowledge of food safety and hygiene standards.
• Proficient in basic administrative tasks.

Responsibilities

• Oversee daily outlet operations to meet targets and service standards.
• Lead and supervise outlet teams across front-of-house and kitchen.
• Manage staff rosters and manpower deployment.
• Handle guest feedback professionally and implement service recovery.
• Ensure compliance with SOPs and food safety standards.
• Monitor inventory, stock rotation, and controls.

Skills

Leadership

Communication

Customer service

Problem solving

Education

Diploma or Degree in Hospitality or related field

Job description

Role Overview

The Operations Manager supports the day-to-day operations of Dapur Penyet outlets, ensuring smooth service flow, consistent food quality, and a positive customer experience. This role oversees team performance, manpower planning, and overall outlet efficiency, while supervising staff and handling customer feedback to maintain high service standards. The role also covers inventory control, cost management, and proper operational and administrative processes, while ensuring both front-of-house and kitchen operations meet company expectations.

Key Responsibilities

• Overseeing daily outlet operations to ensure targets and service standards are consistently achieved.
• Lead and supervise outlet teams, ensuring smooth coordination across front-of-house and kitchen operations.
• Build and maintain strong guest relationships, ensuring a high level of customer satisfaction.
• Handle guest feedback and complaints professionally, implementing service recovery and escalating key issues when necessary.
• Plan and manage staff rosters efficiently, ensuring optimal manpower deployment in line with budget.
• Identify training needs, develop training plans, and support team development to improve overall competency and performance.
• Oversee HR, administrative, logistics, and inventory functions, including staff welfare and engagement.
• Monitor petty cash, banking processes, and ensure proper financial controls are in place.
• Ensure proper maintenance and upkeep of outlet facilities, equipment, and overall environment.
• Support business development initiatives, including improving operational efficiency and driving sales performance.
• Develop, implement, and ensure compliance with SOPs across all operational areas.
• Ensure full compliance with food safety, hygiene, and regulatory standards at all times.
• Oversee inventory management, including stock control, ordering, and proper stock rotation (FIFO).
• Monitor food quality and presentation standards, ensuring consistency with company expectations.
• Uphold workplace safety standards and ensure team adherence to grooming and uniform policies.
• Step in to support operations on the ground when required, including peak periods or manpower shortages.
• Able to demonstrate a positive and proactive work attitude, with a willingness to take on a variety of tasks.
• Maintains a professional and respectful demeanor at all times, with good interpersonal skills.
• Team-oriented and cooperative, with the ability to communicate effectively and work well with others.
• Able to work independently with minimal supervision.
• Perform any other ad hoc duties.

Requirements

• Diploma or Degree in Hospitality, Business, or related field preferred
• Minimum 3-5 years of experience in F&B operations, with some supervisory or leadership exposure
• Good understanding of restaurant operations, including service, kitchen coordination, and inventory control
• Able to handle fast-paced environments and work under pressure
• Good problem-solving skills with the ability to handle customer feedback professionally
• Knowledge of food safety and hygiene standards
• Proficient in basic administrative tasks
• Willing to work shifts, weekends, and public holidays

We are an equal opportunity employer committed to diversity and inclusion across our team. We welcome individuals who can contribute positively to our culture and growth.