Restaurant Operations Leader

MEENZHIL GROUPS PTE. LTD.; Singapore; On-site; SGD 42,000 - 72,000; Full time

Job summary

MEENZHIL GROUPS PTE. LTD. seeks a Restaurant Manager to oversee daily operations and ensure outstanding customer service in Singapore. You will supervise staff, manage schedules, and coordinate with the kitchen to maintain quality, hygiene, and financial performance.

The role requires strong leadership, excellent communication, and a solid understanding of restaurant processes and cost control. Shift work, weekends, and public holidays may be required.

Qualifications

• Experience in restaurant or hospitality management.
• Proven track record as Restaurant Manager, Assistant Manager, or Supervisor.
• Strong leadership and team-management abilities.
• Excellent customer service and communication skills.
• Knowledge of restaurant operations, food hygiene and safety standards.
• Basic budgeting, cost control and inventory management knowledge.
• Ability to work under pressure in a fast-paced environment.
• Willingness to work shifts, weekends and public holidays.

Responsibilities

• Oversee daily restaurant operations.
• Supervise, train and motivate staff.
• Prepare staff schedules and allocate duties.
• Ensure high standards of customer service and guest satisfaction.
• Monitor food quality, presentation and service standards.
• Coordinate with Chef and kitchen for smooth operations.
• Monitor inventory, stock levels, ordering and wastage.
• Control operating costs and minimise expenses.
• Ensure compliance with food safety, hygiene and safety requirements.
• Prepare operational reports for management.
• Maintain cleanliness and presentation of the restaurant.

Skills

Leadership

Staff management

Customer service

Communication skills

Organisational skills

Problem-solving

Shift scheduling

Job description

MEENZHIL GROUPS PTE. LTD. seeks a Restaurant Manager to oversee daily operations and ensure outstanding customer service in Singapore. You will supervise staff, manage schedules, and coordinate with the kitchen to maintain quality, hygiene, and financial performance.

The role requires strong leadership, excellent communication, and a solid understanding of restaurant processes and cost control. Shift work, weekends, and public holidays may be required.