Restaurant & Bar Operations Manager

minyo international pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

minyo international pte. ltd. in Singapore seeks an experienced Restaurant & Bar Operations Manager to oversee daily restaurant and bar operations, ensuring exceptional service, staff leadership, and efficiency.

The role focuses on North Indian cuisine knowledge, beverage pairing, and cost control. You will lead a team, maintain standards, and collaborate with the kitchen and suppliers to drive revenue while ensuring compliance with Singapore regulations.

Qualifications

• Minimum 5 years of relevant experience in restaurant, bar, hospitality, or food and beverage operations.
• Senior F&B management experience is required (Restaurant/Bar/Operations).
• Strong knowledge of North Indian cuisine, ingredients, spices and traditional methods.
• Solid knowledge of wine, spirits, cocktails, beer and other beverages.
• Good understanding of food and beverage pairing, especially with North Indian cuisine.
• Leadership and team management skills to lead and develop staff.
• Excellent customer service and communication skills.
• Familiarity with Singapore food safety, liquor licensing and regulatory requirements.
• Ability to work in a fast-paced restaurant environment.
• Hands-on approach during busy service periods; weekend/evening shifts available.

Responsibilities

• Oversee daily restaurant and bar operations for smooth service delivery and operational excellence.
• Lead, manage, train, and motivate staff to deliver high-quality customer experiences.
• Maintain high standards of service, hospitality, cleanliness, and presentation throughout the venue.
• Explain North Indian dishes and ingredients confidently to customers.
• Recommend wines, spirits, cocktails, beer and other beverages based on customer preferences.
• Provide food and beverage pairing recommendations, especially for North Indian cuisine.
• Train staff on menu knowledge, North Indian cuisine, and beverage pairing.
• Oversee cocktail and beverage preparation to meet quality and presentation standards.
• Manage beverage inventory including purchasing, stock control, wastage reduction, and cost control.
• Monitor sales, labour costs, and expenses to optimize profitability.
• Schedule staff and manage manpower to meet demands.
• Handle customer feedback and complaints professionally.
• Coordinate with kitchen and service teams for seamless operations.
• Collaborate with suppliers on F&B purchasing decisions.
• Conduct regular stock checks and maintain inventory records.
• Ensure compliance with Singapore food safety, liquor licensing, and safety regulations.
• Support promotions, events, and functions to drive revenue.
• Monitor performance and identify opportunities to improve service quality and efficiency.
• Prepare operational reports and provide management with actionable recommendations.

Skills

Leadership

Staff management

Customer service

Communication

Inventory management

Cost management

Problem solving

Job description

Job Summary

We are seeking an experienced and hands-on Restaurant & Bar Operations Manager to oversee daily restaurant and bar operations, ensuring excellent service, staff leadership, and operational efficiency.

Responsibilities

• Oversee daily restaurant and bar operations to ensure smooth service delivery and operational excellence
• Lead, manage, train, and motivate restaurant and bar staff to deliver high-quality customer experiences
• Maintain high standards of service, hospitality, cleanliness, and presentation throughout the venue
• Apply strong knowledge of North Indian cuisine to explain dishes and ingredients confidently to customers
• Recommend suitable wines, spirits, cocktails, beer, and other alcoholic beverages based on customers’ food selections and preferences
• Provide professional food and beverage pairing recommendations, especially for North Indian cuisine
• Train service staff on menu knowledge, North Indian cuisine, and beverage pairing to enhance customer service quality
• Oversee cocktail and beverage preparation ensuring quality, consistency, and presentation standards are met
• Manage beverage inventory including purchasing, stock control, wastage reduction, and cost management
• Monitor restaurant sales, beverage sales, labour costs, and operating expenses to optimize profitability
• Schedule staff and manage manpower requirements to meet operational demands
• Handle customer feedback, complaints, and service recovery professionally to maintain customer satisfaction
• Coordinate with kitchen and service teams to ensure seamless restaurant operations
• Collaborate with suppliers and management on food and beverage purchasing decisions
• Conduct regular stock checks and maintain accurate inventory records
• Ensure compliance with Singapore food safety, liquor licensing, workplace safety, and other regulatory requirements
• Support restaurant promotions, special events, private functions, and other business activities to drive revenue
• Monitor operational performance and identify opportunities to improve service quality and efficiency
• Prepare operational reports and provide management with actionable recommendations for improvement
• Lead by example and remain hands-on during busy service periods to support the team

Required competencies and certifications

• Minimum 5 years of relevant experience in restaurant, bar, hospitality, or food and beverage operations
• Previous experience in senior F&B management roles such as Restaurant Manager, Bar Manager, or Operations Manager
• Strong knowledge and understanding of North Indian cuisine, including dishes, ingredients, spices, flavours, cooking styles, and traditional preparation methods
• Strong knowledge of wine, spirits, cocktails, beer, and other alcoholic beverages
• Good understanding of food and beverage pairing, particularly alcoholic beverages with North Indian cuisine
• Ability to confidently recommend wines and alcoholic beverages according to customers’ food choices and preferences
• Strong leadership and team management skills to effectively lead and develop staff
• Excellent customer service and communication skills to enhance guest satisfaction
• Proficient in inventory management, purchasing, stock control, and cost management
• Good understanding of Singapore food and beverage operating requirements and regulations
• Strong problem-solving and decision-making abilities to handle operational challenges
• Ability to work effectively in a fast-paced restaurant environment
• Willingness to be hands-on and support the team during busy service periods
• Availability to work weekends, public holidays, and evening shifts as required by business needs