Restaurant Operations Lead

BOMUL HOLDINGS PTE. LTD.; Singapore; On-site; SGD 47,000 - 67,000; Full time

Job summary

BOMUL Samgyetang in Singapore is seeking an Assistant Manager to support the Restaurant Manager in daily operations, ensuring service excellence, staff performance, and adherence to company standards. This role combines front‑of‑house and back‑of‑house coordination to sustain smooth business operations.

You will help manage staff scheduling, supervise service quality, handle guest feedback, and work closely with kitchen and service teams to maintain a high‑quality dining experience.

Responsibilities

• Lead daily restaurant operations in collaboration with the Restaurant Manager to drive service excellence and operational efficiency
• Supervise service staff by monitoring performance and enforcing high standards of customer service to enhance guest satisfaction
• Develop and support staff scheduling and deployment plans to optimize workforce productivity and coverage
• Manage customer feedback by resolving service issues promptly and professionally to maintain positive guest experiences
• Enforce compliance with company SOPs, hygiene protocols, and safety standards to uphold operational integrity
• Assist with inventory control and ordering processes to maintain stock levels and support cost management objectives
• Monitor cash handling procedures, POS operations, and daily sales reports to ensure financial accuracy and accountability
• Train, coach, and motivate staff to sustain consistent service quality and foster a collaborative team environment
• Coordinate closely with kitchen and service teams to ensure seamless front‑of‑house and back‑of‑house operations
• Assume full operational responsibility in the absence of the Restaurant Manager to maintain business continuity

Job description

BOMUL Samgyetang in Singapore is seeking an Assistant Manager to support the Restaurant Manager in daily operations, ensuring service excellence, staff performance, and adherence to company standards. This role combines front‑of‑house and back‑of‑house coordination to sustain smooth business operations.

You will help manage staff scheduling, supervise service quality, handle guest feedback, and work closely with kitchen and service teams to maintain a high‑quality dining experience.