Restaurant Operations Leader

Suki Ya; Singapore; On-site; SGD 42,000 - 70,000; Full time

Job summary

Suki Ya in Singapore is seeking an experienced Restaurant Manager to plan and direct the staff and resources for efficient, high‑quality food and beverage service. You will lead shifts, work with chefs on menu planning and provisioning, control costs, train and schedule personnel, handle complaints, prepare sales reports, and ensure the highest service standards while hitting financial targets.

The ideal candidate communicates well, collaborates with management, and can work independently and in

Qualifications

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience.
• Strong communication, interpersonal, and management skills.
• Able to work independently and in a team.

Responsibilities

• Assist the Operations Manager to plan menus with chefs.
• Work with chefs for efficient provisioning and purchasing of supplies; estimate food and beverage costs.
• Supervise portion control and quantities of preparation to minimize waste; ensure high-quality service.
• Hit all financial targets and manage costs to support profitability.
• Lead the team on each shift and uphold company service standards.
• Collaborate with management on marketing, advertising and special restaurant events.
• Direct hiring, training and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Prepare checks itemizing meal costs using the POS system.
• Ensure sufficient stocks and supplies for smooth operation.
• Safeguard company properties and assist in daily sales reporting.
• Support overall restaurant operations and special tasks as assigned.

Skills

Leadership

Communication

Interpersonal skills

Team management

Education

GCE 'N' level or equivalent

Job description

Suki Ya in Singapore is seeking an experienced Restaurant Manager to plan and direct the staff and resources for efficient, high‑quality food and beverage service. You will lead shifts, work with chefs on menu planning and provisioning, control costs, train and schedule personnel, handle complaints, prepare sales reports, and ensure the highest service standards while hitting financial targets.

The ideal candidate communicates well, collaborates with management, and can work independently and in