Senior Restaurant Operation Manager

Creative-Eateries-Pte-Ltd; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Creative-Eateries-Pte-Ltd is seeking a capable restaurant operations leader to oversee administration and day-to-day activities across multiple outlets under one brand. You will collaborate with chefs to design popular menus, manage procurement, estimate costs, and minimize waste, while ensuring high quality in food and service.

The role requires 4–6 years of related experience, strong communication and management skills, and the ability to work independently or as part of a team.

Qualifications

• Minimum 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 a team.

Responsibilities

• Oversee administration and operations of multiple restaurant outlets under one brand.
• Collaborate with chefs to plan flavorful, popular menus.
• Coordinate provisioning and purchasing of supplies with chefs.
• Estimate food and beverage costs and monitor waste through portion control.
• Ensure consistent high quality of food and service through regular checks.
• Collaborate on planning marketing, advertising and special events.
• Direct hiring, training and scheduling of food service personnel.
• Implement standardized procedures and policies across outlets.
• Investigate and resolve food quality and service complaints.
• Prepare itemized checks using the POS system.
• Perform other duties as assigned by management.

Skills

Communication skills

Interpersonal skills

Management skills

Teamwork

Independent work

Education

Diploma or equivalent

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of the several restaurants' 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

• Minimum 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 a team