Operations Manager

chokh di lucky pte. ltd.; Singapore; On-site; SGD 48,000 - 64,000; Full time

Job summary

Chokh di Lucky Pte. Ltd. in Singapore is seeking a Restaurant Operations Lead to manage daily opening, running, and closing of the venue, ensuring smooth service and guest satisfaction.

You will supervise and train staff, develop standard operating procedures for service, food handling, and cash handling, and monitor costs. The role focuses on inventory control, compliance with safety rules, resolving customer issues, coordinating promotions with the Sales Manager, and driving efficiency through

Qualifications

• Experience in restaurant operations and staff supervision.
• Familiarity with food safety standards and hygiene.
• Ability to manage inventories and cost controls.

Responsibilities

• Manage daily opening, operating, and closing activities of the restaurant.
• Supervise, train, and schedule staff to ensure efficient workflow and quality customer service.
• Develop and implement standard operating procedures for service, food handling, cash handling, and inventory control.
• Monitor stock levels, purchasing, wastage, and operating expenses to improve cost efficiency.
• Ensure cleanliness, food safety, workplace safety, and compliance with applicable regulations.
• Handle customer complaints and resolve operational issues promptly.
• Coordinate with the Sales Manager on promotions, bookings, events, and customer requirements.
• Monitor daily sales reconciliation, staff performance, and operational reports.
• Coordinate equipment maintenance, repairs, and other restaurant facility requirements.
• Recommend improvements to restaurant operations, service quality, and business efficiency.
• Assist in creating weekly staff schedules, resolve staff conflicts, and ensure that all shifts are covered.
• Track inventory levels, order supplies, monitor wastage, and coordinate with suppliers to ensure timely deliveries.
• Conduct regular inspections, enforce hygiene standards, and ensure all staff comply with food safety protocols.
• Assist in preparing budgets, monitor daily financial performance, and suggest cost-cutting measures.
• Address customer complaints, gather feedback, ensure that service is timely and efficient, and handle reservations.
• Observe operations, identify bottlenecks, suggest process improvements, and work to implement more efficient workflows.

Job description

Key Responsibili0es

• Manage daily opening, opera0ng, and closing ac0vi0es of the restaurant.
• Supervise, train, and schedule staff to ensure efficient workflow and quality customer service.
• Develop and implement standard opera0ng procedures for service, food handling, cash handling, and inventory control.
• Monitor stock levels, purchasing, wastage, and opera0ng expenses to improve cost efficiency.
• Ensure cleanliness, food safety, workplace safety, and compliance with applicable regulations.
• Handle customer complaints and resolve opera0onal issues promptly.
• Coordinate with the Sales Manager on promo0ons, bookings, events, and customer requirements.
• Monitor daily sales reconcilia0n, staff performance, and opera0onal reports.
• Coordinate equipment maintenance, repairs, and other restaurant facility requirements.
• Recommend improvements to restaurant opera0ns, service quality, and business efficiency.

Specific Responsibilities

1. Assist in creating weekly staff schedules, resolve staff conflicts, and ensure that all shifts are covered.
2. Track inventory levels, order supplies, monitor wastage, and coordinate with suppliers to ensure timely deliveries.
3. Conduct regular inspections, enforce hygiene standards, and ensure all staff comply with food safety protocols.
4. Assist in preparing budgets, monitor daily financial performance, and suggest cost-cutting measures.
5. Address customer complaints, gather feedback, ensure that service is timely and efficient, and handle reservations.
6. Observe operations, identify bottlenecks, suggest process improvements, and work to implement more efficient workflows.

Competencies

1. Staff scheduling, conflict resolution, and performance management.
2. Inventory tracking, supply chain management, ordering and stock control.
3. Knowledge of food safety standards, quality control processes, and maintaining hygiene regulations.
4. Budgeting, financial tracking, cost control, and profit maximization.
5. Customer relationship management, problem-solving, and customer service standards.
6. Process optimization, workflow management, and operational problem-solving.

Duration: 6 months