Outlet and Kitchen Manager

The Outlet and Kitchen Manager oversee all kitchen operations to ensure high-quality Japanese cuisine, smooth workflow, and excellent food safety standards. This role manages service and kitchen staffs, controls inventory, maintains cleanliness, and ensures consistent food presentation that upholds the restaurant’s brand and authenticity.
• Maintain authentic Japanese cooking standards, taste, portioning, and presentation.
• Oversee daily kitchen operations, ensuring efficient food preparation and timely service.
• Develop and update menu items in collaboration with Head Chef/management.      
• Ensure all dishes meet brand quality before leaving the kitchen.
• Lead, train, schedule, and supervise kitchen staff.
• Conduct performance evaluations and provide skill development (knife skills, sushi handling, tempura timing, etc.).      
• Ensure proper handover between shifts.      
• Manage stock levels for ingredients, sauces, and Japanese specialty items.      
• Perform daily/weekly inventory checks and place orders with suppliers.      
• Reduce wastage and control food cost to meet budget targets.      
• Meet Sales target and profit margin.      
• Handle cashier system-POS      
• Monitor equipment condition and arrange maintenance when needed.      
• Enforce strict hygiene, cleanliness, and food safety standards (NEA/SFA guidelines).      
• Ensure proper storage, labeling, and FIFO inventory practice.      
• Oversee kitchen sanitation, equipment cleanliness, and temperature logs.      
• Work closely with Service and Kitchen Team to ensure smooth operations.      
• Communicate menu changes, special promotions, or shortages promptly.      
• Requirements      
• At least 3–5 years of manager experience   
• Strong leadership, communication, and problem-solving skills.      
• Ability to manage high-volume operations and work under pressure.      
• Valid Food Hygiene Certificate.
• Immediate availability.
• Singaporean or PR only.