Restaurant Operations Leader

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP is seeking an experienced Restaurant Manager to oversee day-to-day front-of-house and kitchen operations, ensuring exceptional guest satisfaction and efficient service. You will lead and develop floor and kitchen teams, manage reservations, inventory, and costs, and implement promotions to drive revenue while maintaining food safety standards in Singapore.

This role requires 3–5 years of supervisory experience in F&B and a degree or diploma in Culinary

Qualifications

• Bachelor's degree or Diploma in Culinary Arts/Business Administration.
• 3–5 years of supervisory or management experience in F&B/Restaurant.
• Strong leadership, communication and interpersonal skills.
• Proficient in POS systems, stock inventory software, and scheduling tools.

Responsibilities

• Oversee daily restaurant operations to maintain high standards of food quality, hygiene, and customer service.
• Lead, mentor, and manage floor and kitchen staff by creating schedules and delivering targeted training.
• Monitor inventory, order supplies, manage supplier relationships and control costs.
• Handle reservations, inquiries, dietary requests, and resolve customer feedback professionally.
• Implement promotional strategies, seasonal menus, and marketing initiatives to drive revenue.
• Ensure compliance with Singapore SFA, NEA guidelines, and workplace safety standards.
• Prepare reports including profit/loss monitoring and labor cost management.

Skills

Leadership

Communication

Interpersonal skills

Education

Bachelor's degree or Diploma in Culinary Arts/Business Administration

Tools

POS systems

Inventory software

Scheduling tools

Job description

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP is seeking an experienced Restaurant Manager to oversee day-to-day front-of-house and kitchen operations, ensuring exceptional guest satisfaction and efficient service. You will lead and develop floor and kitchen teams, manage reservations, inventory, and costs, and implement promotions to drive revenue while maintaining food safety standards in Singapore.

This role requires 3–5 years of supervisory experience in F&B and a degree or diploma in Culinary