899 Restaurant General Manager jobs in Singapore

We are looking for an experienced Operations Manager to oversee and manage the daily operations of multiple Japanese restaurants in Singapore.
The successful candidate will work closely with the owner and management team to ensure smooth operations, high-quality service, and continued growth across all outlets.

*Oversee the daily operations of multiple restaurant outlets, ensuring efficiency and consistency.

*Lead and manage outlet managers and staff, providing training, guidance, and performance evaluations.

*Plan and execute strategies to improve sales, profitability, and customer satisfaction.

*Monitor food quality, service standards, and hygiene compliance across all locations.

*Manage inventory, cost control, and budgeting for multiple outlets.

*Coordinate marketing initiatives, events, and promotions to enhance brand visibility.

*Resolve operational issues and handle escalated customer feedback promptly.

*Liaise with suppliers, contractors, and regulatory bodies when necessary.

*Prepare and review monthly business performance reports and propose operational improvements.

*Minimum 5 years of experience in a managerial role in the F&B industry, preferably managing multiple outlets .

*Strong leadership, communication, and organizational skills.

*Deep understanding of restaurant operations, food safety standards, and cost control.

*Proven track record of improving sales performance and operational efficiency.

*Ability to multitask and work under pressure in a fast-paced environment.

*Business-level English required; Japanese language skills are advantageous .

*Diploma or higher qualification in Hospitality, Business, or a related field is preferred.

oversees daily operations, including staff management, customer service, inventory, and financial oversight . Key responsibilities involve creating work schedules, hiring and training staff, managing budgets, ensuring food safety and quality, and handling customer complaints to ensure a smooth and positive dining experience.

Staff and operations management

• Supervise and lead both kitchen and front-of-house staff.
• Create and manage staff schedules.
• Recruit, hire, and train new employees.
• Conduct performance evaluations and handle staff conflicts.

A Restaurant Operations Manager oversees the daily operations of a restaurant, ensuring high standards of customer service, food quality, and staff performance.

This role is responsible for managing front and back of house operations to deliver smooth service, improving efficiency and reducing waste.

The ideal candidate will have excellent leadership skills, ability to work under pressure, and be able to communicate effectively with staff and customers.

• Manage restaurant operations to ensure efficient service delivery.
• Hire, train, supervise, and schedule staff to meet business needs.
• Monitor customer satisfaction, handle complaints promptly, and maintain a positive reputation.
• Ensure compliance with health, safety, and hygiene regulations to maintain a safe working environment.
• Collaborate with the kitchen team to maintain high food quality and consistency.
• Manage inventory, order supplies, and control costs to optimize profitability.
• Prepare staff rosters, payroll, and shift scheduling to meet business requirements.
• Implement marketing activities to increase sales and attract customers.
• Maintain cleanliness, ambiance, and organization of the restaurant to improve customer experience.

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

The F&B Executive plays a crucial role in ensuring the smooth operation of the kitchen and dining areas.

• Food storage is carefully monitored to maintain quality and safety standards.
• A collaborative team environment ensures efficiency in food service operations.
• Customer feedback and complaints are addressed promptly and professionally.
• Buffet stations are replenished regularly to maintain consistent food availability and presentation.

In addition, the role requires:

• Efficient clearing and resetting of tables for guests.
• Maintaining cleanliness and hygiene standards in the dining and buffet areas.

To be successful in this position, you will need:

• Previous experience in restaurant or hospitality settings.
• A keen eye for detail.
• Ability to work efficiently in a fast-paced environment.
• Strong communication skills and teamwork abilities.
• Flexibility to work varying shifts, including weekends and holidays.

As a Restaurant Operations Manager, you will be responsible for overseeing the daily operations of a food and beverage establishment. Your primary focus will be on maintaining high standards of customer service, ensuring efficient cash handling, and managing inventory levels.

Responsibilities:

• Manage daily cash operations, maintaining accurate accounting records and reporting discrepancies to superiors.
• Provide exceptional customer service, taking orders and serving food or beverages as required.
• Assist with cashiering duties, ensuring timely and efficient transactions.
• Maintain a clean and organized work environment, including equipment and surroundings.
• Prepare hot and cold beverages, and assist with inventory management.
• Develop and implement strategies to improve customer satisfaction and retention.
• Collaborate with team members to achieve sales targets and resolve customer complaints.

The ideal candidate will possess strong leadership skills, excellent communication abilities, and a keen eye for detail. Proficiency in Microsoft Office is also essential.

• Microsoft Office
• Inventory Management
• Food Safety and Hygiene
• Customer Service
• Cashiering
• Team Leadership
• Human Resources
• Customer Relations
• Food and Beverage Services

This role offers a competitive salary and benefits package, as well as opportunities for professional growth and development.

In this key leadership position, you will oversee the day-to-day operations of a restaurant.

• Lead and direct kitchen and front-of-house staff to ensure seamless service delivery.
• Create and manage efficient staff schedules that meet business needs.
• Develop and implement strategies to recruit, train, and retain top talent.
• Maintain exceptionally high standards of customer satisfaction through proactive service recovery and continuous improvement initiatives.

Financial Management

• Monitor and control costs associated with labor and inventory expenses.
• Manage payroll and vendor payments in accordance with established procedures.
• Provide regular financial performance reports to senior management for informed decision-making.

Health and Safety

• Ensure compliance with all relevant health and safety regulations and standards.
• Maintain a safe working environment by identifying and mitigating potential hazards.

As the Restaurant Operations Manager, you will oversee the daily execution of food and beverage outlets ensuring seamless service delivery. Your goal is to drive revenue growth through exceptional customer satisfaction and employee engagement aligning with our strategic objectives.

• Ensure all F&B operations are carried out efficiently and in line with quality standards.
• Assist in overseeing procurement to continuously improve product offerings and service delivery.
• Lead, train and inspire the F&B team promoting a culture of lifelong learning, teamwork and cross-functional collaboration.
• Maintain full compliance with food safety, hygiene and health regulations.
• Support outlet managers in effective venue management.
• Implement a flexible workforce strategy through multi-skilling and multi-tasking to optimize resource deployment across outlets.
• Analyze daily revenue reports, monitor upselling performance and propose innovative promotions to meet business goals.
• Execute marketing initiatives, promotions and events to attract new customers and retain regular patrons.

Overview

The Restaurant Operations Manager will oversee daily restaurant operations, ensuring excellent customer service, maintaining high standards of hygiene and cleanliness, and leading a team to achieve guest satisfaction and operational efficiency.

Key Responsibilities:

• Assist the General Manager in overseeing restaurant operations and performing opening and closing duties.
• Maintain equipment and records, take orders, process transactions, and consolidate daily sales.
• Provide exceptional customer service and lead/train team members.
• Manage inventory, minimize wastage, and maintain storage facilities.
• Ensure compliance with company SOPs and maintain a clean and sanitary work environment.

Requirements:

• Minimum Diploma in a relevant field such as hospitality or a related discipline.
• At least 2 years of experience in a supervisory role within the F&B industry.
• Able to work under pressure in a fast-paced, dynamic environment.
• Flexible scheduling, including evenings, weekends, and public holidays.
• Customer-oriented, service-focused, responsible, and positive working attitude.