What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

DUTIES & RESPONSIBILITIES :

● Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations.

● Analyzing and interpreting trends to facilitate planning

● Coordinating front and back of the house operations for smooth delivery of services

● Ensure compliance with safety and sanitation regulations

● Control operations cost and identify measures to cut wastages

● Respond promptly to customer complaints, suggest solutions to resolve complaints

● Manage / maintain outlet good image

● Training / coaching of new / current staff on customer service best practices

● Organize and supervise shifts

● Managing staff training, schedules and work performance.

● Preparing reports

● Analyze and forecast sales figures to maximize profits

QUALIFICATIONS :

● Bachelor Degree in Hospitality / Retail Management

● Proven work experience as Restaurant Manager / HospitalityManager

● Strong leadership skills.

● Excellent communication skills

● Customer service oriented

● Financial Management skills

Provide advanced supervision and hands-on support in the preparation of Prata, Goreng, and Dosa.

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

Experience: Minimum 4 years experience in Prata Flipping

Roles & Responsibilities

Develop, implement, and ensure strict adherence to standardized recipe SOPs for all key menu items.

Manage overall kitchen maintenance, including equipment, exhaust systems, refrigeration, gas lines, and hygiene compliance.

Lead, coach, and train kitchen and service teams to achieve high operational standards.

Track and control daily sales, wastage, food cost, and operational expenses effectively.

Address customer feedback, complaints, and quality concerns promptly and professionally.

Take full responsibility for kitchen operations, food quality, staff performance, and discipline.

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

1. JOB DESCRIPTION

Job Title

Restaurant Manager

Occupation

Assistant restaurant   Manager

Job Description & Requirements

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

F&B

Am I Addicted - Pottery Studio 

We are looking for a F&B Floor Manager who will be responsible for the day to day operations of the outlet restaurant side. He / She will ensure efficient restaurant operations as well as maintaining high standards of quality and service to achieve superior customer satisfaction.

DUTIES & RESPONSIBILITIES :

● Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations.

● Analyzing and interpreting trends to facilitate planning

● Coordinating front and back of the house operations for smooth delivery of services

● Ensure compliance with safety and sanitation regulations

● Control operations cost and identify measures to cut wastages

● Respond promptly to customer complaints, suggest solutions to resolve complaints

● Manage / maintain outlet good image

● Training / coaching of new / current staff on customer service best practices

● Organize and supervise shifts

● Managing staff training, schedules and work performance.

● Preparing reports

● Analyze and forecast sales figures to maximize profits

QUALIFICATIONS :

● Bachelor Degree in Hospitality / Retail Management

● Proven work experience as Restaurant Manager / HospitalityManager

● Strong leadership skills.

● Excellent communication skills

● Customer service oriented

● Financial Management skills

2. SKILLS

CoachingExcellent Communication SkillsManagement SkillsCustomer Service OrientedLifestyleFinancial ManagementSanitationInterpretingComplianceSalonsCustomer SatisfactionBeauty IndustryCustomer ServiceCutHospitality

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Manager

Minimum Years of Experience

4

Employment Type

Permanent, Full Time

Minimum Qualification Level

Bachelor's Degree or equivalent

Field of Study

Food and beverage

Monthly Salary Range (SGD)

$5=4,000 - $6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

1. JOB DESCRIPTION

Job Title

Restaurant Manager

Occupation

Assistant restaurant   Manager

Job Description & Requirements

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

F&B

Am I Addicted - Pottery Studio 

We are looking for a F&B Floor Manager who will be responsible for the day to day operations of the outlet restaurant side. He / She will ensure efficient restaurant operations as well as maintaining high standards of quality and service to achieve superior customer satisfaction.

DUTIES & RESPONSIBILITIES :

● Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations.

● Analyzing and interpreting trends to facilitate planning

● Coordinating front and back of the house operations for smooth delivery of services

● Ensure compliance with safety and sanitation regulations

● Control operations cost and identify measures to cut wastages

● Respond promptly to customer complaints, suggest solutions to resolve complaints

● Manage / maintain outlet good image

● Training / coaching of new / current staff on customer service best practices

● Organize and supervise shifts

● Managing staff training, schedules and work performance.

● Preparing reports

● Analyze and forecast sales figures to maximize profits

QUALIFICATIONS :

● Bachelor Degree in Hospitality / Retail Management

● Proven work experience as Restaurant Manager / HospitalityManager

● Strong leadership skills.

● Excellent communication skills

● Customer service oriented

● Financial Management skills

2. SKILLS

CoachingExcellent Communication SkillsManagement SkillsCustomer Service OrientedLifestyleFinancial ManagementSanitationInterpretingComplianceSalonsCustomer SatisfactionBeauty IndustryCustomer ServiceCutHospitality

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Manager

Minimum Years of Experience

4

Employment Type

Permanent, Full Time

Minimum Qualification Level

Bachelor's Degree or equivalent

Field of Study

Food and beverage

Monthly Salary Range (SGD)

$4,000 - 6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

• Responsible for efficiency and profitability functions of all phases of the restaurant.
• Work closely with the Management and Group Kitchen Manager and Kitchen Manager
• in reviewing of menus and highlighting popular dishes, as well as eliminating less popular dishes.
• Carry out Food and Beverage-related projects assigned.
• Review competitors’ sales promotions and discuss with Group Kitchen Manager
• and Kitchen Manager on new popular items served in other restaurants.
• Feedback to management on operation requirements, setbacks, sales and
• general progress of operations.
• Perform confirmation and annual appraisal for all rank and file.
• Ensure that all levels of staff are informed of new special promotions or new items
• in menu.
• Ensure smooth operations and services at the restaurant and enforce discipline.
• Handle all feedback pertaining to the restaurant and highlight to management.
• Responsible for safekeeping and banking in of daily sales.
• Maintain and adhere to 5S standards.

The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development.

Role & Responsibilities

Business Operations

• Manage daily operations, ensuring seamless service and efficient workflow.
• Monitor income and expenses, analyze financial performance, and implement strategies for improvement
• Manage inventory, including ordering, stock control, and minimizing waste
• Manage equipment maintenance and ensure proper functionality.
• Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.
• Conduct regular inspections of the kitchen and service areas.

Customer Service

• Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
• Proactively address customer feedback and resolve any issues promptly and professionally.
• Ensure consistent service quality and adherence to established etiquette standards.

People Management

• Lead, motivate, and develop a high-performing team.
• Manage the recruitment, training, and performance evaluation of staff.
• Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
• Drive team initiatives and implement changes effectively.
• Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.

Skills/Qualifications:

• Minimum 4 years of relevant experience in managing F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Possess strong leadership qualities
• Able to work shift hours

We are looking for a results-driven restaurant manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations, and motivating staff during busy hours. Restaurant Mangers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff, and gathering feedback from customers.

To be successful as a restaurant manager you must have excellent interpersonal skills as well as experience in a restaurant environment. A good restaurant manager is able to multitask and remain calm in stressful situations.

Restaurant Manager Responsibilities:

• Hire and train staff members.
• Ensure that health and safety protocols are adhered to.
• Keep a meticulous record of income and expenses.
• Order ingredients in the correct quantities for the kitchen staff.
• Communicate with customers to receive feedback and manage complaints.
• Open and close the restaurant on time.

Restaurant Manager Requirements:

• A high school qualification or equivalent.
• Experience working in the restaurant industry.
• Excellent interpersonal skills.
• Bookkeeping knowledge.
• Ability to professionally address customer complaints.

The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development.

Role & Responsibilities

Business Operations

• Manage daily operations, ensuring seamless service and efficient workflow.
• Monitor income and expenses, analyze financial performance, and implement strategies for improvement
• Manage inventory, including ordering, stock control, and minimizing waste
• Manage equipment maintenance and ensure proper functionality.
• Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.
• Conduct regular inspections of the kitchen and service areas.

Customer Service

• Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
• Proactively address customer feedback and resolve any issues promptly and professionally.
• Ensure consistent service quality and adherence to established etiquette standards.

People Management

• Lead, motivate, and develop a high-performing team.
• Manage the recruitment, training, and performance evaluation of staff.
• Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
• Drive team initiatives and implement changes effectively.
• Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.

Skills/Qualifications:

• Minimum 4 years of relevant experience in managing F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Possess strong leadership qualities
• Able to work shift hours

Job Description & Requirements

Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

F&B

Am I Addicted - Pottery Studio 

We are looking for a F&B Floor Manager who will be responsible for the day to day operations of the outlet restaurant side. He / She will ensure efficient restaurant operations as well as maintaining high standards of quality and service to achieve superior customer satisfaction.

DUTIES & RESPONSIBILITIES :

● Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations.

● Analyzing and interpreting trends to facilitate planning

● Coordinating front and back of the house operations for smooth delivery of services

● Ensure compliance with safety and sanitation regulations

● Control operations cost and identify measures to cut wastages

● Respond promptly to customer complaints, suggest solutions to resolve complaints

● Manage / maintain outlet good image

● Training / coaching of new / current staff on customer service best practices

● Organize and supervise shifts

● Managing staff training, schedules and work performance.

● Preparing reports

● Analyze and forecast sales figures to maximize profits

QUALIFICATIONS :

● Bachelor Degree in Hospitality / Retail Management

● Proven work experience as Restaurant Manager / HospitalityManager

● Strong leadership skills.

● Excellent communication skills

● Customer service oriented

● Financial Management skills

Are you passionate about creating exceptional dining experiences and has the talent for building lasting relationships with regular guests? If so, we have the perfect opportunity for you

We are a established restaurant specializing in premium beverages and 'East meets West' cuisine. Our restaurant is nestled in a serene location in Dempsey and the restaurant's intimate setting is a favorite for private gatherings and small-scale events.

Your Role:

• Manage daily restaurant operations with a focus on premium service and excellence.
• Cultivate strong relationships with regular guests, ensuring their preferences are consistently met.
• Coordinate and oversee private events, ensuring seamless and memorable experiences.
• Lead and motivate a dedicated team to deliver outstanding hospitality.
• Maintain the authenticity and charm of our unique venue while optimizing efficiency and quality.

What We’re Looking For:

• Proven experience in restaurant management.
• A strong understanding of customer service and personalized guest experiences.
• Exceptional leadership and organizational skills.
• Independent & Diligent.
• Passion for premium beverages and a keen eye for ambiance and fine details.
• Experience in event planning or coordination is a plus.

Why Join Us?

At our restaurant, you’ll be part of an environment that values tradition, customer connections, and exquisite hospitality. If you’re ready to take on a role that blends service, leadership and vision, we’d love to hear from you.

Apply today and be part of something truly special.
Whatsapp your resume with recent photo to 92301212, quote MCF-JZ

We are looking for a Restaurant Managerto lead our business. You are required to deliver quality menu and motivate ourstaff to provide excellent customer service.

Responsibilities:

·                 Coordinate daily Front of the House and Back of theHouse restaurant operations

·                 Deliver superior service and maximize customersatisfaction

·                 Respond efficiently and accurately to customercomplaints

·                 Regularly review product quality and research newvendors

·                 Organize and supervise shifts

·                 Appraise staff performance and provide feedback toimprove productivity

·                 Estimate future needs for goods, kitchen utensilsand cleaning products

·                 Ensure compliance with sanitation and safetyregulations

·                 Manage restaurant’s good image and suggest ways toimprove it

·                 Control operational costs and identify measures tocut waste

·                 Create detailed reports on weekly, monthly andannual revenues and expenses

·                 Train new and current employees on proper customerservice practices

·                 Implement policies and protocols that will maintainfuture restaurant operations 

Qualifications:

·                 Proven work experience as a Restaurant Manager

·                 Extensive food and beverage (F&B) knowledge,with ability to remember and recall ingredients and dishes to inform customersand wait staff

·                 Strong leadership, motivational and peopleskills 

·                 Proven customer service experience as a manager

Company Overview

We are a renowned lifestyle F&B organization from China that seamlessly blends live music, creative Chinese cuisine, and bar culture into one immersive dining experience. We have redefined the restaurant-bar concept by bringing concert-level performances to the dinner table. We are launching our Singapore flagship store—not just as a new venue, but as our regional headquarters for Southeast Asia expansion. This is a rare ground-floor opportunity to join an established brand at the very start of its international journey.

Location: Near Telok Ayer / Chinatown MRT

Job Summary

Lead daily operations in a dynamic F&B environment, driving sales performance, team development, and delivering exceptional customer experiences while balancing operational excellence with financial accountability.

Responsibilities

• Lead and coordinate full outlet operations, including service delivery, kitchen workflow, and guest experience to ensure seamless daily functioning
• Train, motivate, and develop service and kitchen teams to meet and exceed performance targets and foster a collaborative work environment
• Manage profit and loss accountability by driving revenue growth, controlling costs, and overseeing inventory management to maximize outlet profitability
• Ensure strict adherence to Singapore Food Agency (SFA) food safety standards, National Environment Agency (NEA) regulations, and liquor licensing requirements to maintain compliance and operational integrity
• Address customer feedback, resolve complaints, and implement service recovery strategies to enhance customer satisfaction and loyalty
• Coordinate staff rostering, payroll processing, and manage staff welfare to optimize workforce efficiency and engagement
• Plan and execute marketing promotions and upselling initiatives to increase sales and customer engagement
• Maintain strong supplier relationships and conduct regular stock takes to ensure inventory accuracy and supply chain reliability

Preferred competencies and qualifications

• Diploma or Degree in Hospitality, Business, or related field preferred
• Minimum 8 years of restaurant management experience in the F&B industry preferred
• Demonstrated leadership skills managing multicultural teams preferred
• Proven customer service orientation and problem-solving abilities preferred
• Financial acumen with experience in P&L management and cost control preferred
• Knowledge of Singapore F&B regulations and licensing requirements preferred
• Flexibility to work varied hours including weekends and public holidays preferred

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Sushi Oono is a high-end Japanese restaurant in Singapore, specializing in sushi and a Kaiseki experience. We have renowned Japanese chefs and professional sommeliers to provide the highest-end service. We welcome you with a strong interest in Japanese cuisine to join our team.

The Restaurant Manager oversees all aspects of daily restaurant operations, ensuring a smooth and efficient workflow. This includes managing staff, handling customer service, controlling costs, and maintaining quality standards. They are responsible for creating a positive work environment, driving sales, and ensuring profitability.

Key Responsibilities:

• Staff Management: Hiring, training, scheduling, and supervising restaurant staff.
• Customer Service: Ensuring high levels of customer satisfaction, handling complaints, and building positive customer relationships.
• Inventory Management: Managing food and beverage inventory, ordering supplies, and controlling costs.
• Operations: Overseeing daily operations, including opening and closing procedures, maintaining cleanliness, and ensuring smooth service delivery. Ensuring compliance with health and safety regulations, food hygiene standards, and other relevant laws and policies.
• Marketing: Contributing to marketing efforts, promoting the restaurant, and developing strategies to attract customers.
• Problem Solving: Addressing and resolving any issues that arise, including staff conflicts, customer complaints, and operational challenges.
• Financial Management: Tracking expenses, monitoring budgets, and managing cash flow. Preparing reports on sales, costs, and other key performance indicators.

Skills and Qualifications:

Proven leadership experience in F&B or Hospitality management
Strong organizational, communication, and interpersonal skills
Proactive, customer-focused, and results-driven mindset
Strong financial and operational understanding, with budget and cost control expertise

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).

Responsible for outlet operations, both in the service and kitchen systems.

manage restaurant P&L to optimize man profit , monitor and control operational costs, cost of goods, labor and other controllable expenses.

Ensure maximum customer satisfaction and handle all staffing related matters and issues, eg. appraisal, hiring and promotion etc.

May also be involved in planning market strategies with the relevant parties.

Requirements

- Willing to learn kitchen and able to handle pork products.

-Results and customer-oriented, shared team focus.

-Possess good supervisory skills such as accountabiliy, organizing and planning skills

-Able to control costs & use given resources efficiently and productively.

-Open to changes and ideas.

- Able to train, manage, motivate and inspire your team.

- Good leadership , communication skills and influence.

- Korean Speaker have advantage

Job Responsibilities

• Manage and oversee daily restaurant operations and ensure compliance to operations standards and procedures.
• Plan and control manning to meet business needs.
• Develop the team through training, coaching and mentoring with constant interactions.
• Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports and formulate action plans accordingly.
• Handle customers’ requests and feedbacks.
• Liaise with Chef to ensure a consistently good standard of food quality.

Job Requirements

• Experience in Premium Restaurant is an added advantage.
• Minimum 5 years of working experience in Food & Beverage Service, ideally in upscale dining establishments of fine-dining restaurants or 4-star/5-star Chinese restaurants.
• Drive consistent service, process improvement and a passion for providing excellent service
• Good written and conversational Chinese is required as there is a need to comprehend menu in Chinese, communicate with Chinese speaking customers, business partners and associates.
• Team player with strong inter-personal skills

Responsibilities

• Oversee daily restaurant operations to ensure smooth service.

• Manage staff scheduling, performance, and supervision.

• Ensure high levels of customer service and handle customer feedback.

• Monitor sales, revenue, and operational expenses.

• Coordinate with kitchen and service teams for efficient workflow.

• Maintain cleanliness, hygiene, and compliance with regulations.

• Handle inventory management and supplier coordination.

• Implement operational improvements to enhance customer experience.

Requirements

• Experience in restaurant or hospitality management.

• Strong leadership and team management skills.

• Good communication and customer service abilities.

• Ability to manage operations, staff, and service quality.

• Basic understanding of budgeting and cost control.

• Ability to work flexible hours, including weekends and holidays.

Responsibilities

• Oversee daily restaurant operations to ensure smooth service.

• Manage staff scheduling, performance, and supervision.

• Ensure high levels of customer service and handle customer feedback.

• Monitor sales, revenue, and operational expenses.

• Coordinate with kitchen and service teams for efficient workflow.

• Maintain cleanliness, hygiene, and compliance with regulations.

• Handle inventory management and supplier coordination.

• Implement operational improvements to enhance customer experience.

Requirements

• Experience in restaurant or hospitality management.

• Strong leadership and team management skills.

• Good communication and customer service abilities.

• Ability to manage operations, staff, and service quality.

• Basic understanding of budgeting and cost control.

• Ability to work flexible hours, including weekends and holidays.