Senior Restaurant Operations Manager

sk catering pte. ltd.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

SK Catering Pte. Ltd. seeks a capable restaurant operations leader to plan and direct the workers and resources across multiple outlets for efficient, high-quality service of food and beverages.

You will work with chefs to plan popular menus, manage provisioning and purchasing, and supervise waste control. You will hire, train and schedule staff while enforcing company standards and NEA compliance.

Qualifications

• Minimum GCE 'N' level with 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

• Plan and direct the operations of several restaurant outlets under one brand.
• Coordinate with chefs to plan menus and manage provisioning and purchasing, and control costs.
• Lead marketing, advertising and special restaurant functions with senior management.
• Direct hiring, training and scheduling of food service personnel.
• Enforce standardized procedures to align with company standards and policies.
• Ensure proper working condition of equipment and NEA-compliant cleanliness.
• Manage daily deposits and resolve food quality or service complaints.
• Prepare checks via the POS system.
• Perform other duties as assigned by management.

Skills

Communication skills

Interpersonal skills

Management skills

Teamwork

Independent working

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 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