Profit-Driven Restaurant Operations Lead

Sijiminfu Jumbo; Singapore; On-site; SGD 65,000 - 95,000; Full time

Job summary

Sijiminfu Jumbo in Singapore is seeking a seasoned restaurant operations leader to oversee daily affairs, drive profitability, and ensure outstanding guest service. You will be responsible for managing the restaurant's budget, forecasting, and cost controls while leading a team of supervisors and service staff.

The role requires at least six years of management experience in F&B, strong leadership and communication skills, and the ability to hire, coach, and discipline staff as needed.

Qualifications

• Minimum 6 years of management experience in F&B.
• Strong leadership and ability to manage service staff.
• Excellent communication and interpersonal skills.
• Good organizational and management skills; able to lead and inspire staff.

Responsibilities

• Responsible for the profit & loss of the restaurant and implement cost controls.
• Manage budget and forecasts to meet management expectations.
• Maximize profitability by increasing turnover and controlling costs.
• Oversee daily restaurant operations.
• Maintain and improve overall performance with cost analyses.
• Supervise food and operational safety to ensure a comfortable environment.
• Provide efficient, professional service and handle service failures with tact.
• Drive operational efficiencies and maximize customer satisfaction.
• Control labour through scheduling and monitor staff leave.
• Involved in hiring junior positions and staff counselling.
• Manage and groom a team of supervisors and service staff.
• Handle all restaurant administrative duties.
• Carry out other duties as assigned by the Area Manager.

Skills

Leadership

Communication

Interpersonal skills

Job description

Sijiminfu Jumbo in Singapore is seeking a seasoned restaurant operations leader to oversee daily affairs, drive profitability, and ensure outstanding guest service. You will be responsible for managing the restaurant's budget, forecasting, and cost controls while leading a team of supervisors and service staff.

The role requires at least six years of management experience in F&B, strong leadership and communication skills, and the ability to hire, coach, and discipline staff as needed.