Lead and manage the daily operations of a full-service restaurant/ cafe, ensuring exceptional food quality, service standards, and operational efficiency.
Responsibilities
Lead and manage overall restaurant operations in line with company standards and regulatory requirements, ensuring smooth day-to-day performance and prompt resolution of operational issues.
- Oversee kitchen operations — oversee food preparation, cooking, and plating to ensure consistency with standard recipes, portion sizes, and presentation quality. Conduct regular tastings and collaborate on menu innovation.
- Drive business performance by managing budgets, monitoring sales, analysing monthly results, and recommending actions to achieve profitability targets.
- Deliver excellent guest experience by handling feedback and complaints professionally to maintain high customer satisfaction.
- Coordinate customer flow — manage reservations, seating, and waitlists efficiently to optimize turnover and reduce waiting times.
- Oversee inventory and cost control for both kitchen and front-of-house, ensuring accurate stock management, proper storage, and minimal wastage.
- Ensure compliance with all food safety, hygiene, and workplace health regulations at all times.
- Build and lead a high-performing operations team by cultivating a culture of learning, feedback, and resilience. Coach team members to adopt a growth mindset, pursue development opportunities, and take ownership of their growth and performance.
Job Requirements
Requirements
- Diploma or Certificate in Food & Beverage Management, Culinary Arts, or a related field preferred
- 5–8 years of F&B experience, including at least 5 years in a supervisory or managerial role.
- Strong hands-on culinary skills; prior experience in Japanese cuisine is highly preferred.
- Good knowledge of premium ingredients, diverse cooking techniques, and complex flavour profiles.
- Proficient in computer applications (MS Word, Excel).
