Restaurant Operations Manager

tajimaya yakiniku pte. ltd.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

tajimaya yakiniku pte. ltd.

in Singapore seeks an experienced operations leader to oversee the planning and direction of workers and resources across multiple restaurant outlets, ensuring efficient, well-prepared, and profitable service of food and beverages. You will work with chefs and management to plan menus, supervise provisioning and purchasing, manage costs, supervise staff recruitment and training, enforce standardized procedures, and uphold NEA cleanliness and safety standards while

Qualifications

• Min GCE ‘N’ level or equivalent with at least 4–6 years of relevant experience.
• Strong communication, interpersonal, and management skills.
• Energetic, positive-minded individual.
• Able to work independently and in a team.

Responsibilities

• Oversee administration and operations of multiple restaurant outlets under one brand.
• Plan menus with chefs and supervise provisioning, purchasing, and cost estimates.
• Supervise portion control and minimize waste; ensure high-quality prep and service.
• Coordinate with management on marketing, advertising, and special functions.
• Direct hiring, training, and scheduling of food service staff.
• Implement standardized procedures and ensure compliance with company policies.
• Ensure proper maintenance of equipment and safety of company property.
• Maintain daily sales deposits and NEA-compliant cleanliness.
• Investigate complaints about food quality and service.
• Prepare itemized checks using the POS system.
• Perform other duties as assigned.

Skills

Communication

Interpersonal skills

Management

Education

GCE N level or equivalent

Tools

POS system

Job description

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.
• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. 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. Perform frequent checks to ensure consistent high-quality preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies
• Ensure proper working condition of all outlet equipment and prepare equipment defect list
• Safe keeping of company properties
• Ensure proper daily sales deposit
• Ensure outlet cleanliness upkeep according to NEA requirements
• Investigate and resolve complaints concerning food quality and service.
• Prepare checks that itemize and total meal costs using the Point of Sales system.
• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience
• Strong communication, interpersonal, and management skills
• Energetic, positive-minded individual
• Able to work independently and in a team