Restaurant Operations Director

6 days ago

Singapore beBeeOperations Full time

Job Title: Restaurant Operations Director

Job Summary

We are seeking an experienced and highly organized Restaurant Operations Director to oversee daily restaurant operations, ensuring smooth service, consistent food quality, and excellent customer experiences. This role will be responsible for managing staff, optimizing operational efficiency, controlling costs, and maintaining high standards of hygiene and compliance. The Restaurant Operations Director will also support business growth through process improvements, training, and innovation.

Key Responsibilities

  • Oversee daily front-of-house (FOH) and back-of-house (BOH) operations.
  • Ensure smooth coordination between kitchen, service, and support teams.
  • Implement and monitor service standards to deliver outstanding guest experiences.
  • Handle escalated customer feedback and resolve service issues promptly.

Team Leadership & Training

  • Recruit, train, and supervise staff across all departments.
  • Develop schedules, allocate duties, and manage staffing levels.
  • Conduct regular performance reviews and coaching to improve productivity and service quality.
  • Foster a positive work culture that emphasizes teamwork, respect, and accountability.

Financial & Resource Management

  • Manage budgets and cost controls to maximize profitability.
  • Monitor inventory, purchasing, and waste control.
  • Negotiate with suppliers and vendors to ensure best pricing and consistent quality.
  • Identify opportunities to increase revenue through menu engineering, promotions, and upselling initiatives.

Compliance, Safety & Quality Control

  • Ensure compliance with local food safety regulations.
  • Maintain high standards of cleanliness, hygiene, and workplace safety.
  • Conduct regular audits of food quality, service standards, and equipment maintenance.

Operational Efficiency & Business Growth

  • Streamline workflows to improve efficiency and reduce costs.
  • Implement SOPs for consistency across outlets.
  • Analyze sales data, customer trends, and operational performance for continuous improvement.
  • Support new store openings, menu launches, and promotional campaigns.

Qualifications & Skills

  • Min Diploma in recognised college or university in Hospitality, Culinary Arts, Business Management, or related field.
  • 10+ years of experience in F&B operations, with at least 7 years in a managerial role.
  • Strong leadership and team management skills.
  • Solid financial and business acumen with experience managing budgets.
  • In-depth knowledge of food safety regulations, service standards, and best practices.
  • Excellent communication, problem-solving, and organisational skills.
  • Ability to thrive in a fast-paced, customer-centric environment.

Key Competencies

  • Strong Leadership & People Development
  • Operational Excellence & Efficiency
  • Customer Service Orientation
  • Financial & Cost Management
  • Crisis Management & Problem Solving
  • Innovation & Growth Mindset

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