Senior Restaurant Operation Manager

sarai restaurant pte. ltd.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

sarai restaurant pte. ltd. is seeking an experienced operations manager to oversee the administration and daily running of several restaurant outlets under one brand in Singapore.

You will work with chefs to plan flavorful menus and ensure efficient provisioning and purchasing of supplies, while estimating costs and controlling waste. The role includes supervising staff, maintaining high quality of food and service, and coordinating marketing and special events with other management.

Qualifications

• Diploma or equivalent with at least 4-6 years of related experience.
• Strong communication, interpersonal and management skills.
• Energetic, positive-minded individual.

Responsibilities

• Oversee administration and operations of multiple restaurant outlets under one brand.
• Collaborate with chefs to plan flavorful and popular menus.
• Coordinate provisioning and purchasing of supplies with chefs.
• Estimate food and beverage costs for menus and events.
• Supervise portion control to minimize waste and ensure consistency.
• Conduct regular checks to maintain high quality of food and service.
• Partner with management on marketing and special events.
• Direct hiring, training, and scheduling of food service staff.
• Enforce standardized procedures to align with company policies.
• Investigate and resolve complaints about food quality or service.
• Prepare itemized meal cost checks using the POS system.
• Perform other duties as assigned by management.

Skills

Strong communication

Interpersonal skills

Management skills

Education

Diploma or equivalent

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.
• Work with chefs and other personnel to plan menus that are flavorful 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 of 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
• Investigate and resolve complaints concerning food quality and service.
• Prepare checks that itemise and total meal costs using the Point of Sales system.
• Perform other duties as assigned by management.

REQUIREMENTS

• Min Diploma or equivalent with at least 4-6 years of related experience
• Strong communication, interpersonal and management skills
• Energetic, positive-minded individual
• Able to work independently and in teams