Restaurant Operations Leader

Stamfles International Pte Ltd; Singapore; On-site; SGD 40,000 - 70,000; Full time

Job summary

Stamfles International Pte Ltd is seeking a Restaurant Manager to oversee daily restaurant operations, ensuring service excellence, consistent food quality, and strong team performance. You will manage manpower, costs, inventory, and comply with SOPs and food safety requirements.

The role requires 3–5 years in F&B/restaurant operations with 2–3 years in a supervisory or managerial capacity, and a proven ability to lead a fast-paced team to deliver outstanding customer experiences.

Qualifications

• 3–5 years of experience in F&B/restaurant operations.
• At least 2–3 years in a supervisory or managerial role.
• Strong leadership and people management skills.
• Good understanding of restaurant operations, customer service, manpower planning, inventory, and cost control.
• Able to lead, train, and motivate a team in a fast-paced environment.

Responsibilities

• Manage and oversee the daily operations of the restaurant.
• Lead, supervise, train, and motivate the service and outlet team.
• Prepare staff schedules and ensure sufficient manpower for daily operations.
• Maintain high standards of customer service and handle feedback professionally.
• Ensure food quality, presentation, service standards, and cleanliness meet company requirements.
• Implement and maintain SOPs and operational procedures.
• Monitor daily sales and work towards sales targets.
• Manage inventory, stock levels, ordering, receiving, and stock control.
• Coordinate with the kitchen team for smooth operations.
• Ensure compliance with food safety, hygiene, and workplace safety.

Skills

Leadership

People Management

Customer Service

Communication

Problem Solving

Food Safety

Job description

Stamfles International Pte Ltd is seeking a Restaurant Manager to oversee daily restaurant operations, ensuring service excellence, consistent food quality, and strong team performance. You will manage manpower, costs, inventory, and comply with SOPs and food safety requirements.

The role requires 3–5 years in F&B/restaurant operations with 2–3 years in a supervisory or managerial capacity, and a proven ability to lead a fast-paced team to deliver outstanding customer experiences.