5,155 Restaurant Operations jobs in Singapore

Seeking a Restaurant General Manager to oversee the daily operations of a fine dining restaurant in Singapore, ensuring exceptional service, quality, and guest satisfaction. In this leadership role, you will manage staff, financials, and resources to drive operational efficiency and profitability. Moreover, you will be responsible for maintaining high standards of food and service, while simultaneously implementing strategies for business growth, marketing, and brand positioning. Additionally, the role requires effective collaboration with other departments, such as marketing and operations, to ensure the restaurant’s continued success and competitive edge in the market.

1. Oversee the daily operations of the restaurant to ensure smooth and seamless service, contributing to an exceptional dining experience.
2. Ensure that food quality, service standards, and ambiance meet the restaurant’s high expectations.
3. Develop, implement, and continually refine Standard Operating Procedures (SOPs) to drive performance and improve guest satisfaction.
4. Monitor restaurant cleanliness and hygiene, ensuring compliance with health and safety regulations at all times.

1. Recruit, train, and manage a high-performing team that embodies the restaurant’s culture of excellence.
2. Conduct regular performance evaluations, offer constructive feedback, and create staff development programs to enhance skills.
3. Inspire and motivate the team to deliver exceptional service while consistently upholding brand standards.

1. Deliver personalized, memorable dining experiences, with a special focus on handling VIP guests with discretion and care.
2. Actively engage with guests, respond to feedback promptly, and build long-term relationships to ensure loyalty.
3. Oversee guest reservations, preferences, and special requests to elevate overall satisfaction.

1. Develop and manage restaurant budgets, closely monitoring profit and loss performance to ensure financial success.
2. Implement effective cost-control strategies while maintaining high standards of quality and service.
3. Analyze sales trends, guest feedback, and market insights to refine business strategies and drive growth.

1. Collaborate with marketing teams to create and execute promotional events, digital campaigns, and partnerships to increase visibility.
2. Represent the restaurant at industry events and foster relationships with key stakeholders, influencers, and potential clients.
3. Lead initiatives to enhance the restaurant’s brand positioning and attract high-profile clientele.

1. Minimum of 5–8 years of experience in a senior management role in a fine-dining or luxury hospitality environment.
2. Proven leadership and team management skills, with a deep passion for delivering exceptional hospitality.
3. Strong experience in financial management, budgeting, and cost control.
4. Extensive knowledge of fine dining service standards, wine, and gastronomy trends.
5. Excellent communication, interpersonal, and problem-solving skills.
6. Ability to thrive in a fast-paced, high-pressure environment while maintaining composure and professionalism.

• Oversee all aspects of restaurant operations, ensuring top-tier service and smooth workflow.
• Lead and train the team to maintain service excellence and operational standards.
• Monitor in-line operations and address issues (SPC, equipment, customer feedback) promptly.
• Drive continuous improvement through guest feedback and internal reviews.
• Handle guest complaints with professionalism and follow up on resolution.
• Participate actively during peak periods, special events, and busy days.
• Plan staff schedules and manage resources based on occupancy and events.
• Identify and develop opportunities for private dining, partnerships, and exclusive events.
• Ensure team compliance with SOPs and service standards through regular training and assessments.
• Control costs while maintaining high standards in service and cleanliness.
• Lead recruitment, onboarding, and development of new team members.
• Any other appropriate duties and responsibilities as assigned

• Minimum 8 years' experience in senior leadership roles within high-end or fine dining establishments.
• Previous experience in Michelin-starred restaurants is highly preferred and will be considered a strong advantage.
• Strong business acumen and proven track record in revenue and cost management.
• Excellent interpersonal and communication skills with the ability to lead and inspire teams.
• Deep passion for food, service, and hospitality with knowledge of the latest culinary and service trends.
• Meticulous attention to detail and strong understanding of fine dining service etiquette

SUMMARY

Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned. Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively. The RGM will work with your team to develop strategies that reduce costs and increase sales within the company. The RGM will ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management. Being a people-driven organization, this includes the deployment, development and performance management of employees.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

Financial

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.
• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

On-Premise & Inventory

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas. Ensure compliance with operational standards, Management directives, local laws and ordinances.
• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.
• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets/ inventory.
• Manage and achieve efficient and effective shifts by personally leading the team during lunch/ dinner operations.
• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.
• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
• Investigate and resolve feedback or complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues in accordance with Management directive.
• Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; work with HR to create a hiring process for employees that ensures qualified people are selected, trained and retained through top recruiting practices.
• Ensure orientation of new employees, on-going staff appraisals and on-job-training are conducted and managed.
• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.
• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.
• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals. Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

QUALIFICATIONS

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
• Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.
• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

PERSONAL REQUIREMENTS

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.
• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.
• Pleasant, polite & respectful with great interpersonal skills.
• Ability to motivate employees to work as a team.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Able to multi-task with high threshold for new tasks and responsibilities.
• Able to meet timelines and datelines.

ACCOUNTABILITIES

• Keeps Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Management directive.
• Performs other duties and responsibilities as required or requested.

SUPERVISION SCOPE

• 12 to 14+ employees per shift

WORKING CONDITIONS

• Hours will closely mirror operational hours and the Restaurant General Manager is expected to lead in person, restaurant shifts whenever possible.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Thank you for your interest in our company, please email your resume to , and we will reach out to you if your application is found suitable.

• Basic Salary: From $7,000 to $9,000, with AWS and Variable Bonus
• Restaurant Cuisine: Chinese & Cantonese
Responsibilities:
• Oversee all aspects of restaurant operations, ensuring top-tier service and smooth workflow.
• Lead and train the team to maintain service excellence and operational standards.
• Monitor in-line operations and address issues (SPC, equipment, customer feedback) promptly.
• Drive continuous improvement through guest feedback and internal reviews.
• Handle guest complaints with professionalism and follow up on resolution.
• Coordinate closely with other departments (e.g. Front Office, Kitchen, Engineering) for seamless service.
• Participate actively during peak periods, special events, and busy days.
• Plan staff schedules and manage resources based on occupancy, events, and promotions.
• Ensure team compliance with SOPs and service standards through regular training and assessments.
• Collaborate on menu planning and service strategy with F&B Manager and Executive Chef.
• Promote restaurant offerings and implement guest and team incentives to boost revenue.
• Monitor departmental KPIs and P&L performance, reporting to F&B Manager.
• Control costs while maintaining high standards in service and cleanliness.
• Lead recruitment, onboarding, and development of new team members.
• Uphold health, safety, and hygiene standards across all operations.
• Support broader hotel goals and align team performance with business objectives.
Requirement:
• Minimum 10 years' experience in senior leadership roles within high-end or fine dining establishments.
• Previous experience in Michelin-starred restaurants is highly preferred and will be considered a strong advantage.
• Strong business acumen and proven track record in revenue and cost management.
• Excellent interpersonal and communication skills with the ability to lead and inspire teams.
• Deep passion for food, service, and hospitality with knowledge of the latest culinary and service trends.
• Meticulous attention to detail and strong understanding of fine dining service etiquette.
Interested candidates please apply online or send your latest CV to
AlwaysHired Pte Ltd
Reg No: R
EA: 24C2293
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Cafe Manager Job Description

• Our Cafe is seeking an experienced Cafe Manager to oversee daily operations, ensuring a smooth and efficient service delivery. As a key member of our team, you will be responsible for implementing, enforcing, and maintaining brand and outlet standards of operation (SOPs) to enhance productivity and service quality.
• You will have the ability to resolve issues and address customer complaints effectively, ensuring excellent customer satisfaction ratings. Additionally, you will conduct regular performance evaluations, offering coaching and feedback to enhance team performance.
• Achieving the highest standards of food safety, hygiene, and quality will be a top priority, with close monitoring of these areas to ensure consistent results. Responding to customer trends, needs, comments, and problems will also be essential in delivering a quality experience and boosting future sales prospects.
• We are looking for someone who can create and implement promotional ideas to attract more guests and increase local market sales. With a passion for leading by example, you will motivate and develop staff while ensuring the achievement of goals.
• To be successful as a Cafe Manager, you will require:
• a Diploma in Hospitality Management or a related field;
• the ability to set priorities, plan, organize, and delegate tasks effectively;
• leadership skills to motivate and develop staff;
• 2-3 years of managerial experience within the F&B industry;
• strong multitasking skills;
• the ability to thrive in a fast-paced environment;
• availability to work 5 days a week, with flexibility on weekends.
• We offer an attractive high commission structure that rewards hard work and dedication.

We are seeking a highly skilled and experienced Operations Manager to join our team. As Restaurant Captain, you will be responsible for the overall success of our establishment, ensuring seamless daily operations and exceptional customer service.

The Assistant Restaurant Manager plays a vital role in maintaining exceptional customer service and upholding the highest standards of store image.

• Monitor employee collaboration and guest satisfaction daily.
• Develop and implement service manpower planning, including creating a weekly duty roster to maximize efficiency.
• Oversee all service functions and operations in the outlet.
• Train, guide, and motivate service staff to achieve excellence.
• Facilitate communication among staff and superiors on a daily basis.
• Ensure seamless execution of opening and closing duties in the outlet.
• Perform stock inventory and handle daily sales transactions effectively.
• Maintain overall outlet cleanliness and housekeeping standards.
• Effectively administer all paperwork and support Outlet Managers as needed.

• A minimum of 2 years of supervisory experience in F&B restaurants or similar settings.
• Passionate about Customer Service & F&B with a willingness to adapt to changing demands.
• Flexibility to work shifts, weekends, and public holidays is essential.

Restaurant Management Position

- Train and supervise restaurant staff to ensure they adhere to company policies and procedures.

- Monitor daily operations to identify areas for improvement and implement solutions to enhance customer experience.

- Maintain high standards of food quality, safety, and sanitation.

- Develop and implement strategies to increase customer satisfaction and loyalty.

- Manage employee schedules, payroll, and inventory.

- Source and purchase supplies within budget constraints.

- Supervise front- and back-of-house operations to ensure seamless service delivery.

- Identify cost-saving opportunities and implement efficient operational practices.

- Conduct performance evaluations and provide coaching to improve staff skills and productivity.

Requirements:

• Previous experience in the Food and Beverage industry is highly desirable.
• Ability to work flexible hours, including weekends and public holidays.
• Familiarity with Western and Thai cuisine preparation methods.

Cafe Manager Job Description

• Our Cafe is seeking an experienced Cafe Manager to oversee daily operations, ensuring a smooth and efficient service delivery. As a key member of our team, you will be responsible for implementing, enforcing, and maintaining brand and outlet standards of operation (SOPs) to enhance productivity and service quality.
• You will have the ability to resolve issues and address customer complaints effectively, ensuring excellent customer satisfaction ratings. Additionally, you will conduct regular performance evaluations, offering coaching and feedback to enhance team performance.
• Achieving the highest standards of food safety, hygiene, and quality will be a top priority, with close monitoring of these areas to ensure consistent results. Responding to customer trends, needs, comments, and problems will also be essential in delivering a quality experience and boosting future sales prospects.
• We are looking for someone who can create and implement promotional ideas to attract more guests and increase local market sales. With a passion for leading by example, you will motivate and develop staff while ensuring the achievement of goals.
• To be successful as a Cafe Manager, you will require:
• a Diploma in Hospitality Management or a related field;
• the ability to set priorities, plan, organize, and delegate tasks effectively;
• leadership skills to motivate and develop staff;
• 2-3 years of managerial experience within the F&B industry;
• strong multitasking skills;
• the ability to thrive in a fast-paced environment;
• availability to work 5 days a week, with flexibility on weekends.
• We offer an attractive high commission structure that rewards hard work and dedication.