Restaurant Operations Manager – Tori San, The Woodleigh Mall & Telok Ayer

About Tori San

Tori San is a Taiwanese-born chicken ramen brand bringing a refined, everyday take on tori paitan to Singapore.

Our menu is centred on slow-simmered chicken broth, ramen and grilled chicken accompaniments, combining rich flavour with a clean and balanced finish.

Following our first Singapore outlet at Telok Ayer, we have opened our second outlet at The Woodleigh Mall.

The Role

We are looking for an experienced and hands-on Restaurant Operations Manager to supervise both outlets while carrying kitchen/service roles as needed.

You will oversee the outlet’s daily performance, build a capable service team and ensure that the kitchen and front-of-house teams work together smoothly.

The role carries responsibility for service standards, staff deployment, sales performance, labour and food costs, inventory, customer experience and outlet compliance.

This is anoutlet-based position. The manager is expected to be present during service andto support the team directly during busy periods.

Key Responsibilities

Outlet Operations

· Manage the restaurant’s day-to-day operations.

· Ensure that the kitchen and service teams are ready before each service period.

· Conduct daily briefings covering staff deployment, promotions, stock availability, reservations and expected customer volume.

· Assign employees to stations and adjust deployment as business volume changes.

· Monitor order flow, waiting times, table turnover and coordination between the kitchen and service teams.

· Maintain consistent standards in food presentation, service, cleanliness and customer care.

· Support service, cashiering and order coordination during peak periods when required.

· Ensure opening, closing, cashiering and daily sales-settlement procedures are completed correctly.

· Maintain accurate outlet records and submit the required reports to management.

New Outlet Stabilisation

· Review the outlet’s current workflow and address recurring delays or service bottlenecks.

· Strengthen procedures for opening and closing, service, cashiering, cleaning, stock handling and customer complaints.

· Refine staff deployment based on actual customer traffic and order patterns.

· Identify training, equipment and manpower issues affecting the outlet’s performance.

· Work with the kitchen team to improve the flow of orders from preparation to collection and table service.

· Follow up on outstanding setup, maintenance, supplier or mall-related matters.

· Establish routines that allow the outlet to operate consistently across different shifts.

Team Management

· Recruit, onboard and train service employees when required.

· Prepare staff rosters based on expected sales and manpower needs.

· Train employees in menu knowledge, POS use, service procedures, hygiene and customer communication.

· Coach employees during daily operations and address performance issues promptly.

· Monitor attendance, punctuality and workplace conduct.

· Conduct performance reviews and recommend confirmation, further training or progression where appropriate.

· Identify and develop employees who can take on senior crew or supervisory duties.

· Maintain a respectful, disciplined and cooperative working environment.

Sales and Cost Control

· Monitor daily and monthly sales performance.

· Track labour cost, food cost, wastage, overtime and other controllable outlet expenses.

· Review POS reports and investigate significant differences from sales or cost targets.

· Match staffing levels to customer traffic and expected sales.

· Investigate inventory shortages, stock variances and avoidable wastage.

· Review how promotions and set meals affect sales, waiting times and kitchen capacity.

· Work with management and the kitchen team to address performance gaps.

· Prepare and carry out action plans when sales, service or cost targets are not met.

Inventory and Equipment

· Oversee ordering, receiving, storage, stock rotation and stocktaking.

· Maintain sufficient stock for expected business volume.

· Check deliveries and follow up on missing, damaged or incorrect items.

· Reduce over-ordering, stock expiry, emergency purchases and avoidable wastage.

· Ensure food and operating supplies are stored and labelled correctly.

· Monitor the condition of restaurant equipment and facilities.

· Arrange maintenance and repair works and follow-up until they are completed.

· Keep records of recurring equipment and maintenance issues.

Customer Service

· Ensure customers are welcomed and attended to promptly.

· Monitor service standards throughout each shift.

· Handle customer complaints and service-recovery cases professionally.

· Record recurring feedback relating to food, waiting time, service or cleanliness.

· Work with the relevant team to address the cause of repeated complaints.

· Ensure employees understand which customer issues they may resolve directly and which must be referred to a manager.

Food Safety and Compliance

· Ensure compliance with food-safety, hygiene and workplace-safety requirements.

· Maintain cleanliness in the dining area, service stations, storage spaces and staff areas.

· Ensure that cleaning schedules and required hygiene records are completed correctly.

· Check that employees follow personal-hygiene and food-handling procedures.

· Maintain the documents and records required for inspections and audits.

· Ensure compliance with company procedures and The Woodleigh Mall’s operating requirements.

· Report and correct safety or hygiene issues promptly.

Requirements

· At least four years of relevant restaurant or F&B operations experience.

· At least two years in a Restaurant Manager, Outlet Manager, Assistant Operations Manager or similar leadership position.

· Experience in a ramen restaurant, Japanese or Taiwanese concept, or casual-dining outlet will be a plus.

· Experience launching or stabilising a new restaurant outlet is an advantage.

· Experience recruiting, training, scheduling and supervising restaurant employees.

· Working knowledge of restaurant sales, labour cost, food cost, wastage and inventory control.

· Able to review POS reports and prepare basic operational reports.

· Proficient in Microsoft Excel, Google Sheets or similar software.

· Able to communicate clearly with service employees, kitchen employees, suppliers and management.

· Able to organise the team and make decisions during busy service periods.

· Willing to assist with outlet duties when additional support is required.

· Able to work shifts, weekends and public holidays.

What We Are Looking For

· Notices service delays, stock problems and staffing issues early.

· Gives clear instructions and follows up on assigned work.

· Uses sales, staffing and stock information when making decisions.

· Addresses the cause of recurring problems instead of treating each incident separately.

· Maintains standards while treating employees fairly and respectfully.

· Remains calm and organised during busy periods.

· Takes responsibility for an issue until it is resolved.

· Works comfortably with business owners and a growing management team.

What We Offer

· Opportunity to lead and strengthen a newly opened restaurant outlet.

· Responsibility for developing the outlet’s team and operating procedures.

· Staff meals

· Annual leave, AWS & medical benefits

· Performance incentive

· High potential career growth with fast growing new F&B entrant.

Only shortlisted candidates will be contacted.