Operation Manager

An F&B Japanese Cuisine Operations Manager oversees the day-to-day operations of a Japanese restaurant, focusing on team leadership, ensuring food and service quality, managing finances and inventory, and maintaining customer satisfaction and compliance with regulations. Key responsibilities include profit and loss (P&L) management, stock control, customer feedback handling, staffing, training, and driving sales and operational efficiency to uphold brand standards. 

Key Responsibilities

• Operational Oversight: Manage daily operations, including opening and closing procedures, to ensure smooth and efficient service.

• Food & Beverage Standards: Supervise food preparation, production, and presentation to maintain high quality and consistency, with a specific focus on Japanese cuisine.

• Financial Management: Monitor and control all P&L line items, manage stock and inventory, and implement corrective profit actions to achieve financial objectives.

• Team Leadership: Recruit, train, and motivate staff, coordinate work schedules, and foster a positive and dynamic work environment.

• Customer Service: Interact with guests, provide service and recommendations, and handle customer service feedback and recovery to ensure guest satisfaction.

• Regulatory Compliance: Ensure compliance with food safety regulations, such as those from the Singapore Food Agency (SFA), and maintain cleanliness and hygiene standards.

• Strategic Planning: Develop and implement new operating strategies to improve efficiency, productivity, and sales growth, and participate in market development and restaurant design initiatives.

Skills and Experience

• Management Experience: A strong background in F&B management, with specific experience in Japanese restaurants preferred.

• Technical Skills: Proficiency with POS systems, reporting functions, and other restaurant operational procedures.

• Interpersonal Skills: Excellent communication, problem-solving, organizational, and guest-service-oriented abilities.

• Knowledge: Expertise in Japanese cuisine, wine, and sake, including selection and pairing, is a significant advantage.

• Leadership Qualities: Abilities in motivating staff, mentorship, and building effective working relationships with both front-of-house and back-of-house teams.

Typical Work Environment

• Location: Often located in islandwide areas, such as Orchard, and central locations are common.

• Including weekends and public holidays.

• Culture: Opportunities for career growth and mentorship within a premium Japanese restaurant setting.