Senior Restaurant Operations Manager

tajimaya yakiniku pte. ltd.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

Tajimaya Yakiniku Pte. Ltd. in Singapore seeks an experienced Restaurant Operations Manager to oversee planning and direction of workers and resources across multiple outlets, ensuring efficient, tasty, and profitable service of food and beverages.

You will work with chefs to plan menus, manage provisioning and purchasing, control costs, supervise portions, and enforce company standards and NEA-compliant cleanliness and safety across outlets. Strong leadership required.

Qualifications

• 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

• Oversee administration and operations of several restaurant outlets under one brand.
• Plan menus with chefs for flavourful and popular offerings; supervise provisioning and purchasing.
• Estimate food and beverage costs and minimize waste.
• Direct hiring, training, and scheduling of food service personnel.
• Enforce standardized procedures and company policies.
• Ensure outlet equipment is functional and maintain defect lists.
• Ensure daily sales deposits are accurate.
• Maintain NEA-compliant cleanliness across outlets.
• Investigate and resolve food quality and service complaints.
• Prepare itemized checks via POS system.
• Perform other duties as assigned by management.

Skills

Leadership

Menu planning

Vendor management

Budgeting

Education

GCE 'N' level or equivalent

Tools

POS system

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