Senior Restaurant Operations Manager

SK CATERING PTE. LTD.; Singapore; On-site; SGD 45,000 - 65,000; Full time

Job summary

A leading restaurant service provider in Singapore is seeking a Restaurant Manager to oversee operations across multiple outlets. You will coordinate with chefs for menu planning, manage food service personnel hiring and training, and ensure compliance with company standards. The ideal candidate has at least 4-6 years of relevant experience and possesses strong management and communication skills. This role offers a dynamic work environment in the food service industry.

Qualifications

• At least 4-6 years of relevant experience in restaurant management.
• Energetic and positive-minded individual able to work independently and in a team.

Responsibilities

• Oversee administration and operations for several restaurant outlets.
• Collaborate with chefs to plan popular menus and manage supplies efficiently.
• Direct hiring, training, and scheduling of food service personnel.
• Ensure adherence to company standards and policies.

Skills

Strong communication skills

Interpersonal skills

Management skills

Education

Min 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 requirements
• 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