Job Summary
Oversee and lead all aspects of restaurant operations to drive business growth, operational excellence, and customer satisfaction. You will manage teams, optimize resources, ensure regulatory compliance, and implement strategic initiatives to enhance profitability and service quality.
Responsibilities
- Lead daily restaurant operations across kitchen, service, and administrative functions to ensure seamless execution and high standards
- Drive business performance by analyzing sales data and implementing strategies to achieve growth and profitability targets
- Develop and enforce operational policies and procedures to optimize efficiency and maintain consistent quality
- Supervise, coach, and train staff to elevate service standards and foster a high-performance team culture
- Manage inventory control processes, coordinate purchasing activities, and liaise with suppliers to maintain cost-effective stock levels
- Ensure strict compliance with Singapore Food Agency (SFA), Ministry of Manpower (MOM), and other local regulatory requirements to uphold safety and legal standards
- Monitor customer feedback and implement targeted service improvements to enhance guest satisfaction and loyalty
- Prepare detailed financial reports, manage budgeting processes, and apply cost control measures to maximize profitability
- Lead marketing and business development efforts to expand market presence and attract new customers
- Plan and manage manpower scheduling to meet operational demands, including working on weekends and public holidays as required
Preferred competencies and qualifications
- Knowledge of food safety and restaurant regulations in Singapore preferred
