Restaurant Operations Manager

SUKI-YA HOLDINGS PTE. LTD.; Singapore; On-site; SGD 70,000 - 100,000; Full time

Job summary

SUKI-YA HOLDINGS PTE. LTD. is seeking a Restaurant Operations Director to lead planning and direction of workers and resources for efficient, well-prepared, and profitable service of food and beverages across multiple restaurant outlets.

You will work with chefs to plan menus, supervise provisioning and purchasing, estimate costs, control portions, minimize waste, and ensure consistent quality. You will direct hiring, training, scheduling, and ensure compliance with company standards and NEA

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 restaurant brand.
• Plan menus with chefs and manage provisioning, purchasing, and costing.
• Supervise portion control and waste minimization; perform regular quality checks.
• Plan marketing, advertising, and any special restaurant functions with management.
• Direct hiring, training, and scheduling of food service personnel.
• Implement standardized procedures to align with company standards and policies.
• Ensure outlet equipment is maintained and defect lists prepared.
• Safeguard company properties and manage daily sales deposits.
• Maintain NEA-compliant outlet cleanliness and safety.
• Investigate and resolve complaints about food quality and service.
• Prepare itemized checks using the POS system.
• Perform other duties as assigned by management.

Skills

Communication skills

Management skills

Menu planning

Team leadership

Education

GCE N level or equivalent

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