Restaurant Operations Leader

BRYNE PTE. LTD.; Singapore; On-site; SGD 60,000 - 120,000; Full time

Job summary

BRYNE PTE. LTD. in Singapore seeks a Restaurant Operations Manager to oversee daily restaurant activities and ensure exceptional guest experiences.

You will manage revenue, costs, and staff, coordinating with the Executive Chef on front- and back-of-house operations to deliver consistent quality. The role requires proven leadership in hospitality, strong budgeting and scheduling skills, and a focus on safety, cleanliness and operational efficiency.

Qualifications

• Qualification in Hospitality, F&B or related discipline, or equivalent professional experience.
• Proven management experience in restaurant, hospitality or F&B operations.
• Experience managing operations, service standards and financial performance.
• Strong leadership and people-management abilities with coaching skills.
• Budgeting, cost control, inventory management and performance tracking.

Responsibilities

• Lead day-to-day restaurant operations and guest experience.
• Maintain service quality, cleanliness and safety standards.
• Manage revenue, costs, labour and profitability targets.
• Prepare budgets, forecasts and performance metrics.
• Plan staffing requirements, rosters and deployment.
• Recruit, onboard, train, supervise and develop staff.
• Set expectations and provide coaching and feedback to the team.
• Collaborate with Executive Chef on front- and back-of-house coordination.
• Monitor reservations, guest flow and service efficiency.
• Identify opportunities to improve productivity and revenue.
• Maintain records, SOPs and compliance with licensing and safety rules.

Skills

Restaurant management

Staff leadership

Budgeting & cost control

Operations management

Guest service orientation

Training & development

Communication

Problem solving

Organizational skills

Interpersonal skills

Education

Hospitality Management degree

Job description

BRYNE PTE. LTD. in Singapore seeks a Restaurant Operations Manager to oversee daily restaurant activities and ensure exceptional guest experiences.

You will manage revenue, costs, and staff, coordinating with the Executive Chef on front- and back-of-house operations to deliver consistent quality. The role requires proven leadership in hospitality, strong budgeting and scheduling skills, and a focus on safety, cleanliness and operational efficiency.