RESTAURANT OPERATION MANAGER

KEY RESPONSIBILITES

1. Operational Excellence

Oversee daily operations of assigned outlets, ensuring consistent execution of Marché brand standards, food quality, service, hygiene, and safety.

Drive operational discipline across service flow, kitchen performance, and front-of-house execution.

Ensure full compliance with NEA, MOM, and internal food safety & workplace safety standards.

Conduct regular outlet audits and implement corrective actions.

2. Financial & Commercial Performance

Own and deliver outlet-level sales, margin, cost, and EBIT targets in line with annual budget.

Monitor and control labour costs, food costs, wastage, and operating expenses.

Analyse sales trends, customer traffic, and productivity metrics to drive performance improvements.

Work with VP and Commercial/Marketing teams to support promotional and revenue-driving initiatives.

3. People Leadership & Capability Building

Lead, coach, and develop Restaurant Managers and outlet leadership teams.

Support manpower planning, recruitment, onboarding, and retention of outlet staff.

Drive performance management, training compliance, succession planning, and staff engagement.

Foster a strong service culture and employee accountability across outlets.

4. Customer Experience

Champion a customer-first mindset to consistently deliver excellent dining experiences.

Investigate and resolve escalated guest feedback and service recovery cases.

Ensure consistency in service standards across both outlets.

5. Cross-Functional Coordination

Partner with central teams (HR, Finance, Supply Chain, Marketing) to ensure smooth outlet operations.

Support implementation of new concepts, menu changes, systems, and company-wide initiatives.

Provide operational input and feedback to VP on improvement opportunities and risks.

6. Reporting & Continuous Improvement

Prepare and review weekly/monthly performance reports covering sales, labour, costs, and KPIs.

Identify operational gaps and lead improvement plans to optimize productivity and profitability.

Participate in projects or initiatives as assigned by senior management.

REQUIREMENTS

Experience & Qualifications

Minimum 5–8 years of F&B operations experience, with multi-outlet management exposure.

Strong understanding of full-service or casual dining restaurant operations.

Proven track record in managing P&L at outlet level.

Experience in Singapore F&B regulatory environment preferred.

Skills & Competencies

Strong operational, financial, and people-management capabilities

Hands-on, results-driven, and highly accountable

Good leadership, coaching, and communication skills

Ability to analyze data and translate insights into action

Comfortable working in a fast-paced, operationally intensive environment