Restaurant Operations & Guest Experience Lead

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

RMR International Private Limited in Singapore seeks a Restaurant Operations Manager to lead daily activities, ensure service standards, and comply with health and safety rules.

You will manage reservations, supervise staff, monitor costs and inventory, and work with chefs on menu planning, promotions, and guest engagement to improve quality and profitability.

This role requires strong leadership, clear communication, and a data-driven approach to daily reporting and improvement.

Qualifications

• Diploma/Degree in Hospitality, F&B Management, or relevant field.
• 3–5 years of experience in restaurant or F&B management.
• Strong leadership, communication, and customer service skills.
• Knowledge of food safety, hygiene standards, and operations.
• Ability to work in fast-paced environments and handle pressure.
• Good knowledge of inventory and cost control.

Responsibilities

• Operations Management: Supervise daily restaurant operations to ensure smooth functioning and compliance with regulations.
• Customer Service: Ensure high-quality customer service and guest satisfaction.
• Staff Management: Recruit, train, supervise, and schedule restaurant staff; conduct briefings and coaching.
• Financial & Inventory Management: Monitor daily sales, cash handling, POS operations; manage budgets and stock control.
• Menu & Quality Control: Work with chefs on menu planning, promotions, and quality/portion consistency.
• Marketing & Promotion: Support promotions and customer engagement; monitor online reviews.
• Reporting: Prepare daily/weekly operational and financial reports; report issues and improvement plans to management.

Skills

Leadership

Communication

Customer Service

Food Safety

Operations

Education

Diploma/Degree in Hospitality or F&B Management

Job description

RMR International Private Limited in Singapore seeks a Restaurant Operations Manager to lead daily activities, ensure service standards, and comply with health and safety rules.

You will manage reservations, supervise staff, monitor costs and inventory, and work with chefs on menu planning, promotions, and guest engagement to improve quality and profitability.

This role requires strong leadership, clear communication, and a data-driven approach to daily reporting and improvement.