Restaurant Operations Manager

sk catering pte. ltd.; Singapore; On-site; SGD 78,000 - 112,000; Full time

Job summary

sk catering pte. ltd. is seeking an experienced Restaurant Operations Manager to oversee planning and direction of workers and resources across multiple restaurant outlets for efficient, well-prepared, and profitable service of food and beverages.

You will work with chefs to plan menus, procure supplies, estimate costs, supervise portions, and ensure consistent high-quality preparation and service. Strong leadership and communication are essential to drive daily operations and NEA-compliant

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

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.
• Plan menus with chefs, efficient provisioning and purchasing of supplies, estimate costs, supervise portions and minimize waste.
• Coordinate with management on marketing, advertising, and special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Implement standardized procedures to align with company standards and policies.
• Ensure proper working condition of outlet equipment and maintain defect lists.
• Safekeeping of company properties and daily sales deposits.
• Maintain outlet cleanliness per NEA requirements.
• Investigate and resolve complaints concerning food quality and service.
• Prepare checks itemizing meal costs using the POS system.
• Perform other duties as assigned by management.

Skills

Communication

Interpersonal skills

Management

Teamwork

Independent work

Education

GCE N-level

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