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