Operations Manager (Restaurant - Western Cuisine)
Job Summary
The Operations Manager is responsible for overseeing the restaurant's daily operations, ensuring excellent customer service, efficient processes, and strong financial performance, while maintaining high standards of food quality and hygiene.
Responsibilities
- Oversee daily restaurant operations to deliver smooth, efficient service and operational excellence
- Lead, supervise, and motivate the restaurant team to achieve performance targets and maintain high morale
- Manage staffing levels, create schedules, and evaluate employee performance to optimise workforce productivity
- Monitor sales data, control operational costs, and implement strategies to improve profitability
- Deliver excellent customer service by promptly addressing and resolving customer concerns
- Maintain consistent food quality, cleanliness, and service standards aligned with company policies
- Oversee inventory management, purchasing processes, and maintain strong supplier relationships
- Ensure compliance with Singapore Food Agency (SFA), National Environment Agency (NEA), workplace safety regulations, and company policies
- Coordinate between kitchen and service teams to optimise workflow and operational efficiency
- Implement promotional activities and operational improvements to drive business growth
Preferred competencies and qualifications
- Diploma or Degree in Hospitality, Business, or a related field is preferred
- Minimum 3 years of experience in restaurant management or a similar role
- Strong leadership and team management skills
- Good knowledge of restaurant operations and customer service
- Ability to work under pressure in a fast-paced environment
- Good communication and problem-solving skills
- Willingness to work shifts, weekends, and public holidays
Other Information
Benefits
- Competitive salary
- Staff meals provided
- Performance incentives
- Career advancement opportunities
- Annual leave and medical benefits
