Manpower Contact International Pte Ltd
Job Overview

The Operations Manager is responsible of supporting the Restaurant Manager in day to day operations of the restaurant; conveying the Peranakan cuisine culture to all wait staff, kitchen staff and customers; as well be a team player who likes to work hard, and show sincere dedication to promote the restaurant. She will be responsible for leading shifts as well as providing support in restaurant maintenance and company events.

Duties and Responsibilities:

  • Hires, schedules, supervises, trains and coordinates the work of 30 plus Food & Beverage (F&B) personnel and Catering and Budget managers

  • Ensures controls are in place to safeguard inventory controls

  • Manages finances such as budget, payroll and purchasing

  • Develops initiatives to build sales, profitability and guest counts

  • Responsible for the physical/aesthetic maintenance of the restaurant, cafe and conference spaces

  • Manages F&B budgets and costs

  • Orders, maintains and inventories beer, wine and liquor

  • Develops operational procedures for unit

  • Maintains and implements standards of quality in all food and beverage service operations

  • Carries out supervisory responsibility following policies and procedures

  • Adheres to all Health Department, OSHA and ADA regulations

  • Ensures that the restaurant operates efficiently and effectively within the College’s educational, fiscal

    and operational guidelines

  • Ensures adherence to all local, state, and federal laws and regulations

  • Ensures all safety and security systems and procedures are followed to ensure health and safety of employees and guests

  • Ensures established standards of food safety and sanitation are maintained

  • Oversees correct receipt, storage and handling of food and beverage products to ensure quality and freshness at all times

  • Performs other duties as assigned


  • Degree or Diploma in Restaurant Management or equivalent

  • Male or Female

  • Below 40

Additional Requirements:

  • Ability to manage basic tasks; the restaurant’s staff

  • Knowledge of basic kitchen practices, protocols and procedures

  • Possess strong interpersonal skills to effectively communicate with staff, coworkers, and general public

  • Knowledge of profit and loss (P&L) statements 

  • Proficiency in Microsoft Word, Excel, Outlook, and Point of Sale (POS) systems

  • Excellent verbal communication skills  Possess self-motivational skills and hands-on management approach

  • Possess impeccable service standards and attention to detail

  • Possess strong skills in organization and efficiency

  • Takes initiative

  • Knowledge and skills in staffing, scheduling, people and cost management

  • Catering experience a plus

  • Able to perform shifts including weekends and Public Holidays

  • Able to start work at short notice

Job Detail
  • Offered Salary$2000 - $3000
  • Experience2 Years
  • Career LevelJunior Excutive
  • IndustryAccounting / Tax Services
  • QualificationDiploma
  • GenderBoth
  • Employment TypeFull Time / Contact
  • Pass TypeLocal / PR Or Foreigner
  • Number Of Vacancies1
  • Working Hours6 Days work week
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