RESTAURANT OPERATIONS EXECUTIVE (SOUTH INDIAN CONCEPT)

THE DINE PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A premium dining concept in Singapore is seeking a Restaurant Operations Executive to oversee daily operations, develop SOPs, and ensure food consistency and customer satisfaction. The role requires strong knowledge of South Indian cuisine and includes responsibilities such as planning manpower schedules and supporting future expansion plans. Candidates should possess a degree in Hospitality or related fields and have 2–5 years of experience in kitchen operations.

Qualifications

• 2–5 years of experience in restaurant or kitchen operations.
• Strong knowledge of South Indian cuisine, food production and kitchen workflow.
• Ability to lead operational improvements, staff training and SOP development.
• Strong interpersonal, analytical and communication skills.
• Ability to multitask and operate in a high-paced environment.

Responsibilities

• Develop and implement SOPs for kitchen operations, service standards, hygiene and safety.
• Standardise recipes, portioning, production batches and quality controls with culinary team.
• Support menu development, R&D and cost optimisation for ingredients and food production.
• Oversee daily FOH & BOH operations to ensure smooth workflow and service recovery.
• Plan manpower schedules, staff training modules and operational documentation.
• Work with Head Chef on production planning, inventory control and kitchen efficiency.
• Review sales performance, cost analysis and operational KPIs with management.
• Ensure compliance with SFA, NEA and workplace safety regulations.
• Support branding activities, new store setup and operational roll-out for expansions.

Skills

Restaurant operations planning

Menu standardisation & costing

Food production & quality control

SOP development & training

Manpower scheduling

South Indian cuisine knowledge

Education

Degree in Hospitality, Hotel Management, Culinary, F&B Management or equivalent

Job description

Job Description

Anjaraipetti, a premium South Indian dining concept, is seeking a Restaurant Operations Executive to oversee daily operations, SOP development, menu standardisation, production planning and brand quality assurance. The role focuses on maintaining operational excellence, food consistency and customer satisfaction while supporting future expansion plans.

Key Responsibilities

• Develop and implement SOPs for kitchen operations, service standards, hygiene and safety.
• Standardise recipes, portioning, production batches and quality controls with culinary team.
• Support menu development, R&D and cost optimisation for ingredients and food production.
• Oversee daily FOH & BOH operations to ensure smooth workflow and service recovery.
• Plan manpower schedules, staff training modules and operational documentation.
• Work with Head Chef on production planning, inventory control and kitchen efficiency.
• Review sales performance, cost analysis and operational KPIs with management.
• Ensure compliance with SFA, NEA and workplace safety regulations.
• Support branding activities, new store setup and operational roll-out for expansions.

Requirements

• Degree in Hospitality, Hotel Management, Culinary, F&B Management or equivalent.
• 2–5 years of experience in restaurant or kitchen operations.
• Strong knowledge of South Indian cuisine, food production and kitchen workflow.
• Ability to lead operational improvements, staff training and SOP development.
• Strong interpersonal, analytical and communication skills.
• Ability to multitask and operate in a high‑paced environment.

Skills

• Restaurant operations planning
• Menu standardisation & costing
• Food production & quality control
• SOP development & training
• Manpower scheduling
• South Indian cuisine knowledge