Operations Manager (Restaurant)

Culinary Arts Group; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

Culinary Arts Group in Singapore seeks an experienced Restaurant Operations Manager to oversee end-to-end restaurant performance in a premium, experiential dining setting where kitchen and service theatrics are integral to the concept.

You will lead FOH with BOH coordination, drive revenue, and uphold brand standards across all service moments, from reservations flow to guest experiences. A hands-on leader with strong P&L acumen is essential.

Qualifications

• Minimum 5 years of F&B experience with 2-3 years in a senior operations role.
• Strong understanding of tasting menu formats, experiential dining, and premium service standards.
• Demonstrated experience managing P&L and driving commercial performance.
• Excellent leadership, communication, and problem-solving skills.
• Hands-on leader with a high-energy, service-intensive approach.
• Knowledge of wines, beverages, and pairing programs is advantageous.

Responsibilities

• Oversee FOH and coordination with BOH across lunch and dinner services.
• Maintain high standards of service, timing, and floor coordination in a fast-paced environment.
• Optimise table management, reservations flow, and seating strategies to maximise covers and revenue.
• Drive consistency in service delivery aligned with a premium dining experience.
• Own P&L performance: revenue growth, cost control, and profitability.
• Lead, coach, and develop FOH leadership team.
• Ensure compliance with Singapore regulations (SFA/NEA hygiene standards, licensing, workplace safety).
• Oversee SOP implementation across service, reservations, inventory, and cash handling.
• Manage POS systems, reporting, and operational audits.
• Maintain cleanliness, maintenance, and overall readiness of the restaurant.
• Identify opportunities to improve operational efficiency and guest experience.
• Support marketing initiatives, partnerships, and events to drive traffic.
• Analyze performance data to inform decision-making and continuous improvement.
• Contribute to long-term brand and business growth strategies.

Skills

P&L management

Team leadership

Guest experience

Premium service

Wine & beverage knowledge

Job description

As Restaurant Operations Manager, you will oversee end-to-end restaurant performance ensuring operational excellence, driving revenue, and delivering a seamless guest journey in a premium, experiential dining environment where the kitchen and service theatrics are integral to the concept.

Responsibilities

Operational Leadership

• Oversee full restaurant operations (FOH and coordination with BOH) across lunch and dinner services
• Maintain high standards of service, timing, and floor coordination in a fast-paced environment
• Optimise table management, reservations flow, and seating strategies to maximise covers and revenue
• Drive consistency in service delivery aligned with a premium dining experience

Guest Experience and Brand Delivery

• Champion exceptional, personalised guest experiences in line with Revolver’s high-energy, immersive dining concept
• Manage VIPs, regulars, and high-value clientele
• Oversee service recovery and ensure all feedback is handled effectively
• Uphold brand standards from ambience and music to service choreography in the open kitchen setting

Financial and Commercial Management

• Own P&L performance: revenue growth, cost control, and profitability
• Manage key metrics:
• Covers and seat turnover
• Beverage cost and upselling performance
• Drive revenue through tasting menus, premium pairings, and private dining/events
• Collaborate with ownership/leadership on pricing strategies and promotions

Team Leadership and Culture

• Lead, coach, and develop FOH leadership team
• Build a strong service culture focused on precision, energy, and hospitality excellence
• Oversee recruitment, onboarding, and retention of high-performing staff
• Conduct structured training on menu knowledge, wine and beverage programs, and service standards

Systems, Compliance and Standards

• Ensure compliance with Singapore regulations (SFA/NEA hygiene standards, licensing, workplace safety)
• Oversee SOP implementation across service, reservations, inventory, and cash handling
• Manage POS systems, reporting, and operational audits
• Maintain cleanliness, maintenance, and overall readiness of the restaurant

Strategic and Business Growth

• Identify opportunities to improve operational efficiency and guest experience
• Support marketing initiatives, partnerships, and events to drive traffic
• Analyze performance data to inform decision-making and continuous improvement
• Contribute to long-term brand and business growth strategies

Requirements

• Minimum 5 years of F&B experience, with at least 2-3 years in a senior operations role
• Strong understanding of tasting menu formats, experiential dining, and premium service standards
• Demonstrated experience managing P&L and driving commercial performance
• Excellent leadership, communication, and problem-solving skills
• Ability to thrive in a high-energy, service-intensive environment
• Knowledge of wines, beverages, and pairing programs is highly advantageous
• High attention to detail with a hands-on leadership style