Restaurant Operations Manager

Suki Ya; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

Suki Ya in Singapore is seeking an experienced Restaurant General Manager to oversee planning and direction of operations across multiple outlets, ensuring efficient, well-prepared, and profitable service of food and beverages.

You will collaborate with chefs and staff to plan menus, manage procurement, control costs, supervise training, and maintain NEA compliance while delivering consistent high-quality service.

Qualifications

• Minimum 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 several restaurant outlets under one brand.
• Plan menus with chefs and manage provisioning, purchasing, and cost estimation.
• Direct hiring, training, and scheduling of service personnel.
• Ensure adherence to company standards, NEA requirements, and proper cash handling.

Skills

People leadership

Operations management

Vendor relations

Cost control

Communication

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