482 Restaurant Operations jobs in Singapore

The Restaurant Operations Supervisor is responsible for the smooth functioning of the restaurant. This involves coordinating daily operations, including staff deployment and scheduling, to ensure optimal performance.

• Coordinate daily restaurant operations
• Manage staff schedules and deployments
• Ensure efficient administrative tasks
• Optimize inventory management
• Provide exceptional customer service

• Excellent leadership and communication skills
• Ability to work in a fast-paced environment
• Strong organizational and time management skills
• Basic knowledge of inventory management systems
• Customer service experience

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

This is an exciting opportunity to join our team as a Restaurant Operations Supervisor. If you are a motivated and organized individual with excellent leadership skills, we encourage you to apply.

We are seeking a highly skilled Restaurant Operations Supervisor to join our team. As an experienced hospitality professional, you will be responsible for overseeing the day-to-day operations of our restaurant, ensuring a smooth and efficient service.

Your primary focus will be on managing daily restaurant operations, coordinating and supervising all aspects of service, monitoring food and beverage quality, maintaining inventory, and managing financial operations.

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Maintain inventory, order supplies, and manage budgetary operations
• Resolve customer complaints and feedback with professionalism and efficiency
• Lead, train, coach and motivate a team of staff

• Proven experience in a similar role within a high-volume or upscale restaurant environment
• Strong knowledge & leadership of restaurant operations, service standards, organizational, and problem-solving skills
• Excellent customer service and communication skills
• Problem-solving and conflict-resolution abilities
• Able to work on weekends and public holidays
• Ability to work in a fast-paced environment

• Fully comprehensive training program
• Ongoing coaching and development opportunities
• Promotion opportunities within a dynamic company
• Competitive salary and benefits package

This role is key in ensuring the smooth operation of our restaurant. The supervisor assists with planning menus, manages resources, and oversees daily operations.

Key responsibilities include:

1. Assisting with menu planning and inventory management
2. Scheduling and training food service personnel
3. Leading teams during shifts and maintaining high standards of service
4. Investigating customer complaints and resolving issues

To be successful in this role, you should have:

• Strong organizational and communication skills
• Ability to multitask and work under pressure
• Experience in a supervisory or leadership role
• Knowledge of food safety and sanitation procedures

We offer a competitive salary and benefits package, including health insurance, paid time off, and opportunities for professional growth and development.

We are a dynamic and fast-paced organization that is committed to delivering exceptional customer service. Our team members are passionate about providing an outstanding dining experience and making a positive impact in our community.

The primary objective of this role is to ensure seamless coordination between the front-of-house and kitchen teams. Key responsibilities include developing sales and profit targets to drive revenue growth, as well as enhancing customer satisfaction through effective service delivery.

• Oversee daily operations, managing inventory and costs for fresh ingredients and stable supply chain systems.
• Develop strategies to address customer complaints and unexpected incidents while maintaining a strong customer base.

Key requirements include a degree in Hospitality Management or a related field, 3 years of restaurant management experience, strong leadership and team management skills, knowledge of food safety and hygiene standards, and the ability to work effectively under pressure.

An Restaurant Operations Supervisor is responsible for providing exceptional customer service, resolving issues and working closely with the marketing department.

• Gathering customer feedback to improve restaurant experience
• Maintaining equipment to ensure smooth operations
• Ensuring food quality meets high standards

• Excellent communication and interpersonal skills
• Able to work in a fast-paced environment
• Familiarity with restaurant operations software

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

We offer a dynamic and supportive work environment where you can grow your career. If you're passionate about delivering excellent customer service and have a keen eye for detail, we'd love to hear from you!

The Assistant Restaurant Manager is responsible for assisting in the management of restaurant operations. Key responsibilities include:

• Assist in managing daily store operations, including manpower planning and deployment.
• Lead a team of staff to ensure excellent customer service experience.
• Maintain high standards of food preparation and presentation.

• GCE 'O' level qualification.
• At least three years of relevant working experience in the food and beverage industry.
• Excellent communication and leadership skills.
• Able to work in a fast-paced environment.

Qualified candidates with a passion for delivering exceptional customer service are encouraged to apply.

Join our esteemed Indian restaurant, renowned for over 50 years of excellence in culinary experiences. We are seeking a passionate and experienced Restaurant Operations Manager to lead our team and uphold the highest standards of service. If you thrive in a dynamic environment and are dedicated to delivering exceptional dining experiences, we'd love to welcome you to our legacy of excellence

Summary:

The Restaurant Operations Manager is responsible for overseeing the daily operations of the hotel's restaurant, ensuring exceptional guest experiences, operational efficiency, and adherence to brand and service standards. This role supports the Food and Beverage Manager in driving service excellence, managing staff performance, and optimizing profitability.

Key Responsibilities:

• Lead and manage all aspects of restaurant operations, including service delivery, guest satisfaction, and team performance.
• Supervise and support front-of-house and back-of-house teams to ensure smooth coordination and high service standards.
• Monitor and maintain quality control for food, beverage, cleanliness, and ambiance.
• Collaborate with the culinary team to ensure menu consistency, timely service, and guest satisfaction.
• Manage staff scheduling, training, and performance evaluations to ensure a motivated and efficient team.
• Handle guest feedback and resolve complaints promptly and professionally.
• Ensure compliance with health, safety, and hygiene standards in accordance with hotel and regulatory requirements.
• Monitor inventory levels and coordinate with procurement to ensure adequate stock of supplies.
• Assist in budgeting, forecasting, and cost control to achieve financial targets.
• Support the implementation of marketing and promotional initiatives to drive restaurant revenue.

Requirements:

• Diploma or Degree in Hospitality Management or related field.
• Minimum 5 years of experience in restaurant or F&B operations
• Proven leadership and team management skills.
• Strong understanding of service excellence and guest engagement.
• Excellent communication, interpersonal, and problem-solving skills.
• Ability to work flexible hours, including weekends and public holidays.
• Familiarity with POS systems and restaurant management software is an advantage

If you have the required expertise and experience, we look forward to hear from you

• Possess strong communication, interpersonal and management skill
• Energetic, patient and positive attitude
• Able to lead, work independently and in a team
• To provide direction to the employees in the operation
• Inducting and mentoring new staff members
• To look into staff concerns and their well-being to create well-developed employee friendly culture
• Able to get along well with staff to ensure smooth floor operations
• Ensure a safe working environment to reduce risk of injury and accidents
• Managements of shifts which include scheduling and planning of staff
• Improvise system and service of the restaurant
• Resolving customers' questions and grievances in a professional manner
• Ensure the restaurant adheres to food hygiene safety procedures
• Ensure a safe working environment to reduce the risk of injury and accidents
• Checking on equipment in proper working condition
• Arrange for service and upkeeping of equipment according to the authority requirement
• To check and monitor the stocks of supplies
• Has knowledge to source and negotiate with suppliers
• Improvise to upgrade the restaurant image including the service, cleanliness and appearance standards
• Must be willing to work on evenings, weekends and public holidays

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