Job Description

Job Summary:





The Restaurant Operations Executive supports the day-to-day operations of the restaurant, ensuring smooth service delivery, high food quality, and excellent customer satisfaction. The role involves supervising front- and back-of-house operations, coordinating staff schedules, maintaining inventory levels, and ensuring compliance with hygiene and safety standards.





Key Responsibilities:





Oversee daily restaurant operations to ensure smooth and efficient service.





Supervise and support service and kitchen teams in delivering excellent customer experience.





Monitor food quality, presentation, and hygiene standards in compliance with SFA and NEA regulations.





Manage staff scheduling, attendance, and performance to ensure adequate manpower coverage.





Assist in training new and existing employees on service standards, SOPs, and safety procedures.





Coordinate with suppliers for ordering, receiving, and stock management of F&B items.





Handle customer feedback, resolve service issues, and ensure guest satisfaction.





Monitor sales performance, cost control, and wastage to achieve operational efficiency.





Support marketing or promotional activities as directed by management.





Prepare operational reports and recommend improvements to enhance productivity.





Requirements:





Diploma or Degree in Hospitality, Food & Beverage Management, or equivalent.





Minimum 5 years' experience in restaurant or F&B operations.





Strong leadership, communication, and problem-solving skills.





Knowledge of F&B service standards, food safety, and hygiene procedures.





Able to work shifts, weekends, and public holidays as required.





Positive attitude and ability to work in a fast-paced environment.