Oversee daily operations of the restaurant, including front‑of‑house (FOH) and kitchen coordination.

Develop and implement operational policies and procedures to ensure efficient workflow, consistent food quality, and excellent customer service.

Manage staff scheduling, hiring, training, performance evaluation, and manpower allocation.

Ensure compliance with Singapore’s labour laws, food safety and hygiene regulations.

Monitor and control costs — including labour, inventory, food cost, and wastage — to maintain profitability.

Drive sales growth through promotions, upselling, events, and marketing initiatives.

Maintain high standards of customer experience: manage customer feedback, resolve complaints, and ensure guest satisfaction.

Prepare regular operational and financial reports for senior management.

Work with suppliers to ensure timely and cost‑effective procurement of ingredients and materials.

Proven ex...