Restaurant Operations & Strategic Leadership

SAI BROTHERS KITCHEN PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

SAI Brothers Kitchen Pte. Ltd. in Singapore seeks a seasoned operations manager to lead daily restaurant operations, supervise kitchen and service teams, and drive safety and food quality standards.

Excellent communication and leadership are essential, with a focus on proactive problem-solving and staff development. You will plan menus, manage budgets, report on revenues and costs, and ensure strong governance, compliance, and customer satisfaction.

Qualifications

• Bachelor’s degree in business management or computer applications or relevant qualification.
• Leadership and supervision experience in a restaurant or service operation.
• Strong communication and governance skills in a leadership role.
• Proven ability to manage budgets, reports, and regulatory compliance.
• Proficiency with general management software and payroll systems.

Responsibilities

• Manage and keep up smooth restaurant operations.
• Maintain safety and food quality standards.
• Supervise kitchen staff and waitstaff, providing feedback.
• Write daily budget reports on revenue and costs.
• Communicate with dinners and mitigate potential conflicts.
• Organize and take stock of restaurant supplies.
• Plans and evaluates department policies, processes, planning menus.
• Oversee daily operations and customer satisfaction in a dining establishment.
• Collate information and write reports.
• Manage office space and facilities.
• Identify and monitor risks to business performance.

Skills

Leadership

Time management

Communication

Problem-solving

Mentorship

Decision making

Analytical thinking

Interpersonal skills

Initiative

Discretion

Diplomacy

Education

Bachelor’s degree in business management or computer applications

Tools

Applicant tracking systems

Payroll systems

IT software

Job description

SAI Brothers Kitchen Pte. Ltd. in Singapore seeks a seasoned operations manager to lead daily restaurant operations, supervise kitchen and service teams, and drive safety and food quality standards.

Excellent communication and leadership are essential, with a focus on proactive problem-solving and staff development. You will plan menus, manage budgets, report on revenues and costs, and ensure strong governance, compliance, and customer satisfaction.