GENERAL MANAGER

Job Scope for an Operations Manager of ZUZU Restaurant under The Ozen Group Pte. Ltd.

Company: The Ozen Group Pte. Ltd. (ZUZU Restaurant)

Department: Operations

Report To: Managing Director

Job Purpose

The Operations Manager is responsible for overseeing the daily operations of ZUZU Restaurant, ensuring exceptional guest experiences, operational efficiency, profitability, food quality, regulatory compliance, and staff performance. The role is responsible for implementing company policies and driving business growth while maintaining the restaurant's service standards.

Key Responsibilities

1. Restaurant Operations

• Oversee the daily operations of the restaurant.

• Ensure smooth coordination between the kitchen, service, cashier, and delivery teams.

• Monitor restaurant opening and closing procedures.

• Ensure operational readiness during peak dining periods.

• Resolve operational issues promptly and effectively.

2. Staff Leadership & Management

• Recruit, interview, train, and supervise restaurant employees.

• Prepare staff duty rosters and manpower planning.

• Conduct staff performance evaluations.

• Coach and mentor supervisors and team leaders.

• Ensure staff comply with company SOPs, grooming, and service standards.

• Handle disciplinary matters and employee grievances professionally.

3. Customer Experience

• Maintain excellent customer satisfaction.

• Handle customer feedback, complaints, and service recovery.

• Monitor online reviews and improve guest experiences.

• Build customer loyalty and encourage repeat business.

4. Financial & Cost Control

• Monitor daily sales and operational performance.

• Prepare weekly and monthly operational reports.

• Control labour costs and operational expenses.

• Manage restaurant budgets and profitability.

• Analyze sales trends and recommend improvement strategies.

• Minimize wastage and maximize productivity.

5. Inventory & Procurement

• Monitor stock levels of food, beverages, packaging, and operating supplies.

• Coordinate purchasing with approved suppliers.

• Conduct regular stock counts and inventory audits.

• Minimize food wastage through effective inventory control.

• Ensure proper receiving and storage procedures.

6. Food Quality & Hygiene

• Ensure all food meets company quality standards.

• Maintain consistency in food presentation and taste.

• Ensure compliance with Singapore Food Agency (SFA) food safety regulations.

• Monitor cleanliness of kitchen, dining area, and storage facilities.

• Conduct regular hygiene inspections.

7. Compliance & Safety

• Ensure compliance with MOM employment regulations.

• Ensure compliance with Workplace Safety & Health (WSH) requirements.

• Monitor Halal operational standards where applicable.

• Ensure all restaurant licences and operational requirements remain compliant.

• Implement emergency response procedures when necessary.

8. Sales & Business Development

• Develop strategies to increase restaurant revenue.

• Work closely with the marketing team on promotional campaigns.

• Monitor food delivery platform performance.

• Build relationships with corporate clients and event organizers.

• Identify opportunities to improve business performance.

9. Operational Planning

• Develop and improve restaurant SOPs.

• Implement operational efficiency initiatives.

• Coordinate new menu launches with the kitchen team.

• Plan staffing requirements during festive seasons and special events.

• Ensure operational readiness for catering and private events.

10. Reporting

Prepare regular reports on:

• Daily Sales

• Labour Cost

• Food Cost

• Inventory Variance

• Customer Feedback

• Staff Performance

• Operational KPIs

• Monthly Profitability

• Compliance Audits

Key Performance Indicators (KPIs)

• Monthly Sales Growth

• Restaurant Profitability

• Food Cost Percentage

• Labour Cost Percentage

• Customer Satisfaction Rating

• Google Review Ratings

• Staff Turnover Rate

• Inventory Accuracy

• Food Waste Reduction

• Health & Hygiene Compliance

• Service Speed

• Employee Productivity

Requirements

• Bachelor's Degree in Hospitality Management, Business Administration, or a related field.

• Minimum 5 years of restaurant management experience.

• Strong leadership and people management skills.

• Knowledge of restaurant operations and inventory management.

• Financial and budgeting experience.

• Excellent communication and problem-solving abilities.

• Familiarity with POS systems and restaurant management software.

• Ability to work flexible hours, weekends, and public holidays.

Authority

The Operations Manager has the authority to:

• Supervise and manage all restaurant employees.

• Recommend hiring, promotions, disciplinary actions, and terminations.

• Approve operational schedules and manpower deployment.

• Manage operational expenditures within approved budgets.

• Implement operational improvements and enforce company policies.

• Represent management in day-to-day restaurant operations.