Restaurant Manager: Lead Ops & Guest Experience

tea bench pte. ltd.; Singapore; On-site; SGD 45,000 - 70,000; Full time

Benefits offered by this job

Uniforms provided

Meals included during shifts

Staff on duty

Job summary

tea bench pte. ltd. is seeking an experienced Restaurant Manager to take full responsibility for the operational success of our outlet in Singapore.

The role requires strong leadership, constant on-ground presence, and a deep understanding of customer service, hygiene and food operations. You will lead a team in a busy dine-in environment, run shifts from opening to closing, and ensure high service standards while maintaining costs and compliance.

Qualifications

• Minimum 5 years in the F&B industry with at least 3 years in a leadership or supervisory role.
• Hands-on experience managing kitchen and front-of-house teams in a dine-in setting.
• Familiar with shift planning, manpower deployment and real-time staff supervision.
• Skilled in inventory handling, supplier coordination and stock-level monitoring.
• Well-versed in food hygiene standards, licensing matters and daily cleanliness inspections.
• Comfortable handling customer feedback and responding professionally to complaints or issues.
• Proficient in using POS systems and maintaining outlet-level sales or petty cash records.

Responsibilities

• Take full responsibility for the operational success of the outlet and lead the team on a daily basis.
• Oversee shifts from opening to closing, ensuring smooth service and compliance with standards.
• Maintain hygiene, food safety and licensing requirements across the outlet.
• Monitor inventory, coordinate with suppliers and manage petty cash/ sales records.

Skills

Leadership

Customer Service

Hygiene standards

Stock management

Shift planning

POS proficiency

Staff supervision

Floor presence

Job description

tea bench pte. ltd. is seeking an experienced Restaurant Manager to take full responsibility for the operational success of our outlet in Singapore.

The role requires strong leadership, constant on-ground presence, and a deep understanding of customer service, hygiene and food operations. You will lead a team in a busy dine-in environment, run shifts from opening to closing, and ensure high service standards while maintaining costs and compliance.