Operations Manager (Restaurant)

As Restaurant Operations Manager, you will oversee end-to-end restaurant performance ensuring operational excellence, driving revenue, and delivering a seamless guest journey in a premium, experiential dining environment where the kitchen and service theatrics are integral to the concept.

Responsibilities

Operational Leadership

• Oversee full restaurant operations (FOH and coordination with BOH) across lunch and dinner services
• Ensure smooth execution of tasting menus, à la carte, and chef's counter experiences
• Maintain high standards of service, timing, and floor coordination in a fast-paced environment
• Optimise table management, reservations flow, and seating strategies to maximise covers and revenue
• Drive consistency in service delivery aligned with a premium dining experience

Guest Experience and Brand Delivery

• Champion exceptional, personalised guest experiences in line with Revolver's high-energy, immersive dining concept
• Manage VIPs, regulars, and high-value clientele
• Oversee service recovery and ensure all feedback is handled effectively
• Uphold brand standards from ambience and music to service choreography in the open kitchen setting

Financial and Commercial Management

• Own P&L performance: revenue growth, cost control, and profitability
• Manage key metrics:
• Average check value
• Covers and seat turnover
• Beverage cost and upselling performance
• Drive revenue through tasting menus, premium pairings, and private dining/events
• Collaborate with ownership/leadership on pricing strategies and promotions

Team Leadership and Culture

• Lead, coach, and develop FOH leadership team
• Build a strong service culture focused on precision, energy, and hospitality excellence
• Oversee recruitment, onboarding, and retention of high-performing staff
• Conduct structured training on menu knowledge, wine and beverage programs, and service standards

Systems, Compliance and Standards

• Ensure compliance with Singapore regulations (SFA/NEA hygiene standards, licensing, workplace safety)
• Oversee SOP implementation across service, reservations, inventory, and cash handling
• Manage POS systems, reporting, and operational audits
• Maintain cleanliness, maintenance, and overall readiness of the restaurant

Strategic and Business Growth

• Identify opportunities to improve operational efficiency and guest experience
• Support marketing initiatives, partnerships, and events to drive traffic
• Analyze performance data to inform decision-making and continuous improvement
• Contribute to long-term brand and business growth strategies

Requirements

• Minimum 5 years of F&B experience, with at least 2–3 years in a senior operations role
• Proven track record managing upscale or fine dining restaurants
• Strong understanding of tasting menu formats, experiential dining, and premium service standards
• Demonstrated experience managing P&L and driving commercial performance
• Excellent leadership, communication, and problem-solving skills
• Ability to thrive in a high-energy, service-intensive environment
• Knowledge of wines, beverages, and pairing programs is highly advantageous
• High attention to detail with a hands-on leadership style