As the Operations Director, you will oversee all facets of the restaurant's operations, ensuring that it maintains high standards of quality, customer satisfaction, and efficiency. This role demands an individual with in-depth knowledge of Sichuan cuisine, hospitality, and business management. You will be responsible for strategizing, planning, and executing business plans to achieve revenue targets while ensuring an exceptional dining experience. In additional to managing operations, the successful candidate must have a vested interest in the restaurants growth and success. This role requires an investment in the business and includes a shareholder position, creating an opportunity for you to play a key role in shaping the future of the restaurant as a co-owner.


1. Operations Management:

• Lead day-to-day operations, including food quality control, customer service, and inventory management.

• Establish and monitor performance metrics to ensure optimal service standards and operational efficiency.

• Implement and oversee health, safety, and hygiene regulations in accordance with Singaporean standards.

2. Team Leadership & Development:

• Recruit, train, and manage restaurant staff, including kitchen and front-of-house teams.

• Foster a positive work culture, encouraging high morale and teamwork.

• Conduct performance evaluations and manage staff schedules to ensure adequate staffing.

3. Financial Oversight:

• Develop budgets and financial plans to achieve profitability goals.

• Monitor expenses, including food costs, labor, and overheads, to control costs without compromising quality.

• Analyze financial data and adjust strategies as needed to meet financial objectives.

4. Customer Experience & Service Excellence:

• Uphold standards in customer service, ensuring a memorable dining experience for all patrons.

• Respond to customer feedback and resolve issues in a timely and professional manner.

• Design and implement promotional campaigns, seasonal menus, and events to attract new customers.

5. Vendor & Supplier Relations:

• Maintain strong relationships with suppliers to ensure consistent quality and timely supply of ingredients, particularly authentic Sichuan ingredients.

• Negotiate contracts and manage purchasing activities to reduce costs while maintaining quality.

6. Marketing & Branding:

• Collaborate with marketing teams to promote the restaurant and strengthen brand presence.

• Identify growth opportunities and expand the restaurant’s customer base.

7. Strategic Planning:

• Develop long-term business strategies in alignment with the restaurant's vision and market trends.

• Explore expansion opportunities, such as opening additional outlets or developing new service offerings.
  

Requirements
Experience:

• Proven experience (5+ years) in an operational leadership role, preferably in the F&B sector, with an emphasis on Sichuan or Chinese cuisine.

• Track record of managing a high-end dining establishment in Singapore or a similar multicultural environment.

2. Skills:

• Strong leadership, interpersonal, and communication skills.

• Deep understanding of Sichuan cuisine, including ingredient sourcing and culinary techniques.

• Exceptional financial acumen with experience in budgeting, cost control, and financial analysis.

• Customer-focused mindset with a commitment to service excellence.