Job Summary

We are seeking an experienced and hands-on Restaurant & Bar Operations Manager to oversee daily restaurant and bar operations, ensuring excellent service, staff leadership, and operational efficiency.

Responsibilities

Oversee daily restaurant and bar operations to ensure smooth service delivery and operational excellence
Lead, manage, train, and motivate restaurant and bar staff to deliver high-quality customer experiences
Maintain high standards of service, hospitality, cleanliness, and presentation throughout the venue
Apply strong knowledge of North Indian cuisine to explain dishes and ingredients confidently to customers
Recommend suitable wines, spirits, cocktails, beer, and other alcoholic beverages based on customers food selections and preferences
Provide professional food and beverage pairing recommendations, especially for North Indian cuisine
Train service staff on menu knowledge, North Indian cuisine, and beverage pairing to enhance customer service quality
Oversee cocktail and beverage preparation ensuring quality, consistency, and presentation standards are met
Manage beverage inventory including purchasing, stock control, wastage reduction, and cost management
Monitor restaurant sales, beverage sales, labour costs, and operating expenses to optimize profitability
Schedule staff and manage manpower requirements to meet operational demands
Handle customer feedback, complaints, and service recovery professionally to maintain customer satisfaction
Coordinate with kitchen and service teams to ensure seamless restaurant operations
Collaborate with suppliers and management on food and beverage purchasing decisions
Conduct regular stock checks and maintain accurate inventory records
Ensure compliance with Singapore food safety, liquor licensing, workplace safety, and other regulatory requirements
Support restaurant promotions, special events, private functions, and other business activities to drive revenue
Monitor operational performance and identify opportunities to improve service quality and efficiency
Prepare operational reports and provide management with actionable recommendations for improvement
Lead by example and remain hands-on during busy service periods to support the team

Required competencies and certifications

Minimum 5 years of relevant experience in restaurant, bar, hospitality, or food and beverage operations
Previous experience in senior F&B management roles such as Restaurant Manager, Bar Manager, or Operations Manager
Strong knowledge and understanding of North Indian cuisine, including dishes, ingredients, spices, flavours, cooking styles, and traditional preparation methods
Strong knowledge of wine, spirits, cocktails, beer, and other alcoholic beverages
Good understanding of food and beverage pairing, particularly alcoholic beverages with North Indian cuisine
Ability to confidently recommend wines and alcoholic beverages according to customers food choices and preferences
Strong leadership and team management skills to effectively lead and develop staff
Excellent customer service and communication skills to enhance guest satisfaction
Proficient in inventory management, purchasing, stock control, and cost management
Good understanding of Singapore food and beverage operating requirements and regulations
Strong problem-solving and decision-making abilities to handle operational challenges
Ability to work effectively in a fast-paced restaurant environment
Willingness to be hands-on and support the team during busy service periods
Availability to work weekends, public holidays, and evening shifts as required by business needs