Restaurant Supervisor

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

RMR INTERNATIONAL PRIVATE LIMITED in Singapore is seeking a dynamic Operations Manager to oversee restaurant operations, ensuring exceptional guest experiences and staff performance.

The ideal candidate will possess a diploma or degree in Hospitality or F&B Management with 3-5 years of relevant experience. Strong leadership and customer service skills are essential, along with a solid understanding of food safety and operational standards.

Joining our team offers the opportunity to excel in a vibrant environment.

Qualifications

• Minimum of 3–5 years of experience in restaurant or F&B management.
• Strong understanding of food safety and hygiene standards.
• Ability to work under pressure in fast-paced environments.

Responsibilities

• Supervise daily restaurant operations ensuring smooth functioning.
• Maintain high-quality customer service and guest satisfaction.
• Recruit, train, and supervise restaurant staff as needed.
• Monitor daily sales and manage budgets effectively.
• Oversee menu planning and ensure food quality.
• Support marketing efforts and engage with customers online.
• Prepare operational and financial reports for management.

Skills

Leadership

Communication

Customer Service

Operations Management

Inventory Control

Education

Diploma/Degree in Hospitality or F&B Management

Job description

Key Responsibilities

1. Operations Management
   • Supervise daily restaurant operations to ensure smooth functioning.
   • Monitor food preparation, hygiene, cleanliness, and safety standards.
   • Manage reservations, table arrangements, and guest flow.
   • Ensure compliance with local health, safety, and licensing regulations.
2. Customer Service
   • Ensure high-quality customer service and guest satisfaction.
   • Handle customer complaints, feedback, and special requests professionally.
   • Maintain a welcoming and pleasant dining environment.
3. Staff Management
   • Recruit, train, supervise, and schedule restaurant staff.
   • Conduct staff briefings, performance reviews, and provide coaching.
   • Ensure all staff follow service standards and SOPs.
4. Financial & Inventory Management
   • Monitor daily sales, cash handling, and POS operations.
   • Manage budgets, cost control, food wastage, and profitability.
   • Oversee purchasing, inventory checks, and stock control.
5. Menu & Quality Control
   • Work with chefs on menu planning, promotions, and seasonal items.
   • Ensure food quality, presentation, and portion consistency.
   • Implement quality improvement initiatives.
6. Marketing & Promotion
   • Support promotions, events, online marketing, and customer engagement.
   • Monitor online reviews and maintain a positive brand image.
7. Reporting
   • Prepare daily/weekly operational and financial reports.
   • Report issues, maintenance needs, and improvement plans to management.

Skills & Qualifications

• Diploma/Degree in Hospitality, F&B Management, or relevant field.
• 3–5 years of experience in restaurant or F&B management.
• Strong leadership, communication, and customer service skills.
• Knowledge of food safety, hygiene standards, and operations.
• Ability to work in fast-paced environments and handle pressure.
• Good knowledge of inventory and cost control.