Restaurant Operations Leader

pond treasure5 pte. ltd.; Singapore; On-site; SGD 56,000 - 100,000; Full time

Job summary

pond treasure5 pte. ltd. invites applications for a Restaurant Manager to oversee daily restaurant operations in Singapore.

You will ensure food quality, service excellence, and operational efficiency while leading a team of staff across front-of-house and coordination with the kitchen. The role requires 3–5 years in F&B or restaurant management, strong leadership and communication skills, and a track record in cost control and compliance with hygiene standards.

Qualifications

• Diploma or degree in Hospitality, Business, or related field (preferred).
• Minimum 3–5 years of relevant experience in F&B or restaurant management.
• Strong leadership and team-management skills.
• Excellent communication and interpersonal abilities.
• Ability to work in a fast-paced environment and handle pressure.
• Knowledge of food safety and hygiene standards.
• Basic financial and reporting skills.

Responsibilities

• Manage and oversee daily restaurant operations, including opening and closing procedures.
• Supervise, train, and schedule staff to ensure smooth operations.
• Ensure high standards of customer service and handle feedback or complaints professionally.
• Monitor food quality, hygiene, and safety standards in compliance with local regulations.
• Control operational costs, including food, labor, and inventory management.
• Work closely with the kitchen team to maintain menu quality and consistency.
• Prepare reports on sales, expenses, and overall business performance.
• Ensure proper maintenance of restaurant facilities and equipment.
• Implement marketing and promotional activities to drive business growth.

Skills

Leadership

Team management

Communication

Interpersonal skills

Pressure handling

Education

Diploma/ Degree in Hospitality or Business

Job description

pond treasure5 pte. ltd. invites applications for a Restaurant Manager to oversee daily restaurant operations in Singapore.

You will ensure food quality, service excellence, and operational efficiency while leading a team of staff across front-of-house and coordination with the kitchen. The role requires 3–5 years in F&B or restaurant management, strong leadership and communication skills, and a track record in cost control and compliance with hygiene standards.