Restaurant Operations Lead – Western Dining

The Foreign Project; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

The Foreign Project in Singapore is seeking a hands-on Restaurant Operations Manager to lead daily restaurant activities in a Western dining concept in Singapore. You will oversee front-of-house performance, staff scheduling, guest satisfaction, and cost control to maintain high service standards.

Responsibilities include training staff, optimizing resources, ensuring food safety, and collaborating with kitchen and management teams to drive promotions and guest experience.

Qualifications

• Minimum 2 years of restaurant management or supervisory experience.
• Prior experience working in a Western restaurant or Western dining concept.

Responsibilities

• Lead, train, and manage the front-of-house team to deliver excellent guest service and operational efficiency.
• Plan and execute staff scheduling and manpower allocation to meet service demands.
• Monitor inventory levels and control operating costs to optimize restaurant profitability.
• Manage guest feedback by resolving service-related issues promptly and professionally.
• Ensure compliance with food safety, hygiene, and workplace regulations to maintain a safe environment.
• Collaborate with kitchen and management teams to identify and implement operational improvements.
• Support and coordinate promotions, events, and initiatives to boost sales and guest experience.
• Maintain high standards of food quality, service, and cleanliness throughout the restaurant.

Skills

Restaurant management

Leadership

Staff scheduling

Guest service

Job description

The Foreign Project in Singapore is seeking a hands-on Restaurant Operations Manager to lead daily restaurant activities in a Western dining concept in Singapore. You will oversee front-of-house performance, staff scheduling, guest satisfaction, and cost control to maintain high service standards.

Responsibilities include training staff, optimizing resources, ensuring food safety, and collaborating with kitchen and management teams to drive promotions and guest experience.