149 Restaurant Lead jobs in Singapore

Job Title: Restaurant Team Lead

Job Description:

• Manage daily service operations to ensure seamless execution in a Japanese restaurant setting.
• Collaborate with team members to maintain a positive and productive working environment.
• Support outlet managers in maintaining adequate restaurant supplies and inventory management.
• Provide guidance, training, and counseling to junior personnel in their job duties and responsibilities.
• Familiarize yourself with all job roles and responsibilities of junior service staff.

Required Skills and Qualifications:

• Minimum 'O' Levels qualification.
• WSQ Basic Hygiene Certificate experience.
• At least 2 years of experience in Japanese restaurant front-of-house operations or similar capacity.

• Basic computer software skills: Word, Excel, Outlook.
• Effective verbal complaint handling skills.
• Good knowledge of Japanese guest service standards.
• Understanding of food hygiene regulations and company quality standards.
• Passion for delivering exceptional customer service.
• Able to work at a fast pace under pressure.
• Creative problem-solving skills.
• Positive attitude and high level of responsibility.
• Attention to detail and ability to multitask.
• Strong team player with excellent communication skills.

Benefits:

• Opportunity to develop leadership skills and take on new challenges.
• Chance to work with a dynamic and diverse team.
• Competitive compensation package.

Others:

• Japanese Language proficiency.
• Restaurants industry knowledge.
• Interpersonal Skills.
• Inventory Management.
• Customer Care.
• Sanitation Practices.
• Attention to Detail.
• Wine Knowledge.
• Cashiering Experience.
• Customer Satisfaction.
• Team Player.
• Customer Service Experience.
• Japanese Culture Awareness.
• Japanese Communication.
• Hospitality Industry Knowledge.
• Customer Service Expertise.

Job Summary:

We are looking for a highly skilled Restaurant Team Lead to oversee the day-to-day operations of our restaurant.

The ideal candidate will have excellent leadership skills, be able to multitask and work well under pressure. The successful applicant will also possess strong interpersonal skills and the ability to motivate and guide their team members to achieve exceptional results.

About this role:

• Greet and serve guests in a friendly and efficient manner
• Manage food preparation and presentation to meet high standards
• Maintain a clean and safe working environment
• Cash handling and ordering supplies as needed
• Adhere to operating procedures and maintain compliance with regulations
• Lead and manage restaurant staff to achieve optimal performance
• Close out reports accurately and efficiently

Required Skills and Qualifications:

• Strong leadership skills with ability to motivate and guide team members
• Excellent communication and interpersonal skills
• Ability to multitask and work under pressure
• Basic math skills and cash handling abilities
• Understanding of operating procedures and regulatory compliance
• Previous experience in a similar role is preferred but not essential

What we offer:

• A competitive salary and benefits package
• Ongoing training and development opportunities
• A supportive and dynamic work environment

• Maintain high standards of service quality and build strong relationships with customers
• Ensure food presentation and quality meet expectations and address any service recovery issues promptly
• Effectively manage peak periods, utilizing hosting and queue management skills to optimize efficiency
• Display strong supervisory skills, delegating tasks among staff members and ensuring seamless execution
• Create and implement outlet schedules and deployment plans
• Address staff performance and discipline issues, fostering a positive work environment
• Oversee administrative duties and management reporting for the restaurant
• Maintain impeccable hygiene and upkeep standards in the restaurant
• Achieve sales targets while managing labor, maintenance, and food costs effectively

• At least 2 years' experience in F&B, preferably with leadership or managerial experience
• Excellent customer service skills and a willingness to learn and grow
• Availability to work 5 days a week, with 2 days off per week and no split shifts

As a Restaurant Team Lead, you will be responsible for overseeing the daily operations of our restaurant. This role requires strong leadership skills, with the ability to motivate and direct a team towards achieving exceptional guest experiences.

• Spearhead front-of-house and/or back-of-house operations during assigned shifts
• Lead daily briefings, assign tasks, and manage staff deployment across service areas
• Evaluate and address any issues or complaints from guests in real time
• Maintain high standards of cleanliness, sanitation, and safety throughout the restaurant
• Coordinate with the kitchen team to guarantee food quality and timing meet expectations
• Aid in inventory control, stock rotation, and placing orders for supplies when needed
• Assist in administrative tasks such as cash reconciliation, shift reports, and checklists
• Foster a positive and professional team environment

• Proven experience (2+ years) in a supervisory role within a restaurant or hospitality setting
• Strong leadership, communication, and interpersonal skills
• Able to multitask and remain calm under pressure
• Sound understanding of restaurant operations, POS systems, and customer service best practices
• Awareness of health and safety regulations, food hygiene, and quality assurance
• Flexibility with scheduling, including evenings, weekends, and holidays

The ideal candidate should have a passion for delivering excellent customer service, be adaptable to changing situations, and possess a solid foundation in restaurant management.

In return, we offer a competitive compensation package and opportunities for career growth.

Restaurant Operations Lead

We seek an accomplished professional to assume responsibility for restaurant operations. This involves ensuring customer satisfaction, maintaining quality standards and analyzing staff evaluations to enhance the overall experience.

Main Responsibilities:

• Oversee front and back of house management
• Maintain high standards of food quality
• Utilize staff evaluations to improve operational efficiency
• Identify future needs for goods, supplies and services
• Ensure adherence to health codes and sanitation regulations
• Implement waste reduction initiatives and minimize operational costs
• Develop employee training programs and provide ongoing support
• Manage inventory levels and maintain a clean, organized workspace

Requirements:

• Minimum 3 years of relevant experience
• Strong teamwork and communication skills
• Ability to work extended hours including nights

About the Role:

This is a senior-level position responsible for assisting the Restaurant Manager in leading daily operations. The ideal candidate will have experience in supervising staff and maintaining high standards of customer service.

Responsibilities:

• Assist the Restaurant Manager with dining service and kitchen coordination to deliver exceptional customer experiences.
• Train and supervise service staff to ensure they meet our standards of customer service and adhere to restaurant regulations.
• Monitor food presentation, quality, and consistency according to international cuisine standards.
• Implement health, safety, and hygiene protocols effectively.
• Manage guest inquiries, complaints, and feedback professionally.
• Assist with staff scheduling, manpower planning, and shift management.
• Support inventory control, stock ordering, and cost management.
• Maintain compliance with company policies and SOPs.
• Assist in planning promotions, special events, and seasonal menus.
• Stand in for the Restaurant Manager when required.

Requirements:

• Degree in Hospitality Management or a related field is preferred.
• At least 2–3 years of supervisory experience in a fast-paced environment.
• Strong knowledge of various cuisines and dining etiquette.
• Effective leadership, communication, and people management skills.
• Ability to work under pressure and adapt to changing situations.
• Good problem-solving and customer service skills.
• Flexibility to work shifts, weekends, and public holidays.

The Restaurant Assistant Manager is responsible for supporting the Restaurant Manager in the day-to-day operations of the restaurant, ensuring all guests receive prompt and friendly service. This role involves overseeing the front-of-house team, providing guidance and support to ensure they are performing to the highest standard.

• Supporting the Restaurant Manager in managing daily restaurant operations.
• Overseeing the front-of-house team to maintain high standards of service delivery.
• Responding promptly and professionally to customer complaints and resolving any issues that may arise.
• Maintaining a clean, well-maintained, and properly set up restaurant at all times.
• Assisting the manager in implementing new initiatives and driving sales growth.
• Helping to manage and motivate the team to promote a positive and productive work environment.

• At least 2 years of experience in a management role in a busy restaurant.
• Excellent leadership and communication skills with the ability to motivate and manage a team effectively.
• Able to work well under pressure with excellent time-management skills in a fast-paced environment.
• Able to multitask and prioritize tasks with strong attention to detail.

As a Restaurant Supervisor, you will lead our team at Orchard Road to deliver exceptional customer experiences.

• Direct service crew to maintain high standards of service delivery and adherence to established guidelines.
• Manage customer interactions with professionalism, addressing concerns promptly and efficiently.
• Evaluate food presentation and beverage preparation quality to ensure consistency and excellence.
• Analyze inventory levels and propose replenishment orders to maintain operational continuity.
• Implement safety and hygiene protocols in accordance with company policies and health regulations.

Requirements:

• At least 1 year of experience in a supervisory or leadership role.
• Strong leadership, problem-solving, and decision-making skills.
• In-depth knowledge of restaurant operations and management systems.

Benefits

• Opportunity to work in a dynamic and fast-paced environment.
• Chance to develop leadership and problem-solving skills.
• Collaborative team environment with opportunities for growth and development.