Restaurant Manager

POND TREASURE PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

POND TREASURE PTE. LTD.

is seeking an experienced Operations Manager to lead daily restaurant operations in Singapore, overseeing front‑of‑house and back‑of‑house teams to ensure service excellence. You will recruit, train, and supervise staff, prepare duty rosters, monitor performance, manage budgeting and cost control, and ensure compliance with health, safety, and regulatory standards to deliver outstanding customer experiences.

Qualifications

• Diploma or Degree in Hospitality Management or related field (preferred).
• Minimum 5 years of experience in restaurant operations.
• Strong leadership and communication skills.
• Good problem-solving and decision‑making ability.
• Ability to work under pressure and during peak hours.
• Basic knowledge of budgeting and cost control.

Responsibilities

• Oversee daily front-of-house and back-of-house operations.
• Ensure smooth service flow and customer satisfaction.
• Maintain cleanliness, hygiene, and safety standards.
• Ensure compliance with local health and food safety regulations.
• Recruit, train, and supervise restaurant staff.
• Prepare duty rosters and manage manpower planning.
• Monitor staff performance and conduct performance reviews.
• Handle staff disciplinary matters when necessary.
• Monitor sales performance and control operating costs.
• Manage inventory, ordering, and stock control.
• Review daily sales reports and cash reconciliation.
• Work towards achieving revenue and profitability targets.

Skills

Leadership

Communication

Problem-solving

Decision-making

Under Pressure

Budgeting

Education

Hospitality degree

Job description

1. Operations Management

Oversee daily front-of-house and back-of-house operations

Ensure smooth service flow and customer satisfaction

Maintain cleanliness, hygiene, and safety standards

Ensure compliance with local health and food safety regulations

2. Staff Management

Recruit, train, and supervise restaurant staff

Prepare duty rosters and manage manpower planning

Monitor staff performance and conduct performance reviews

Handle staff disciplinary matters when necessary

3. Customer Service

Ensure excellent customer service at all times

Address customer complaints promptly and professionally

Build positive relationships with regular customers

4. Financial Management

Monitor sales performance and control operating costs

Manage inventory, ordering, and stock control

Review daily sales reports and cash reconciliation

Work towards achieving revenue and profitability targets

5. Compliance & Safety

Ensure compliance with food safety regulations

Maintain proper documentation and reporting

Ensure workplace safety and adherence to company policies

Requirements:

Diploma or Degree in Hospitality Management or related field (preferred)

Minimum 5 years of experience in restaurant operations

Strong leadership and communication skills

Good problem-solving and decision‑making ability

Ability to work under pressure and during peak hours

Basic knowledge of budgeting and cost control