RESTAURANT OPERATION EXECUTIVE

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A restaurant management company in Singapore is seeking a Restaurant Operations Executive to oversee daily operations. The successful candidate will manage staff, ensure food quality and compliance with safety standards, and handle customer feedback. A diploma or degree in Hospitality is required along with at least 5 years of experience in restaurant operations. Strong leadership and communication skills are essential.

Qualifications

• Minimum 5 years’ experience in restaurant or F&B operations.
• Able to work shifts, weekends, and public holidays as required.
• Positive attitude and ability to work in a fast-paced environment.

Responsibilities

• Oversee daily restaurant operations to ensure smooth service.
• Supervise service and kitchen teams for excellent customer experience.
• Manage staff scheduling, attendance, and performance.
• Handle customer feedback and ensure guest satisfaction.

Skills

Leadership

Communication

Problem-solving

Food safety knowledge

Hygiene compliance

Education

Diploma or Degree in Hospitality or F&B Management

Job description

Overview

The Restaurant Operations Executive supports the day-to-day operations of the restaurant, ensuring smooth service delivery, high food quality, and excellent customer satisfaction. The role involves supervising front- and back-of-house operations, coordinating staff schedules, maintaining inventory levels, and ensuring compliance with hygiene and safety standards.

Responsibilities

• Oversee daily restaurant operations to ensure smooth and efficient service.
• Supervise and support service and kitchen teams in delivering excellent customer experience.
• Monitor food quality, presentation, and hygiene standards in compliance with SFA and NEA regulations.
• Manage staff scheduling, attendance, and performance to ensure adequate manpower coverage.
• Assist in training new and existing employees on service standards, SOPs, and safety procedures.
• Coordinate with suppliers for ordering, receiving, and stock management of F&B items.
• Handle customer feedback, resolve service issues, and ensure guest satisfaction.
• Monitor sales performance, cost control, and wastage to achieve operational efficiency.
• Support marketing or promotional activities as directed by management.
• Prepare operational reports and recommend improvements to enhance productivity.

Requirements

• Diploma or Degree in Hospitality, Food & Beverage Management, or equivalent.
• Minimum 5 years’ experience in restaurant or F&B operations.
• Strong leadership, communication, and problem-solving skills.
• Knowledge of F&B service standards, food safety, and hygiene procedures.
• Able to work shifts, weekends, and public holidays as required.
• Positive attitude and ability to work in a fast-paced environment.