Senior Restaurant Operations Manager

suki-ya holdings pte. ltd.; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

suki-ya holdings pte. ltd. is seeking a proactive operations manager to oversee restaurant-wide planning and resource direction for efficient, well-prepared, and profitable service of food and beverages.

You will coordinate with chefs on menu planning, provisioning, and cost control, supervise staff, and ensure adherence to company standards and NEA requirements across outlets.

Qualifications

• 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.

Responsibilities

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.
• Plan menus with chefs and oversee provisioning, purchasing, and cost estimation.
• Supervise portion control and minimize waste; ensure high-quality prep and service.
• Collaborate with management on marketing, advertising, and special functions.
• Direct hiring, training, and scheduling of food service personnel.
• Implement standardized procedures to align with company policies.
• Ensure outlet equipment is maintained and report defects.
• Safekeep company properties and manage daily sales deposits.
• Maintain NEA-compliant outlet cleanliness and handle complaints.
• Prepare itemized checks using the POS system.

Skills

Communication skills

Interpersonal skills

Management skills

Teamwork

Education

GCE N level or equivalent

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 requirement
• 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