Restaurant Operations Manager - Toa Payoh

LAVI is a contemporary restaurant that reimagines nostalgic flavours with modern flair. Set within a heritage building, we serve inventive comfort food crafted with care and curiosity. As we grow, we’re looking for a capable and passionate Operations Manager to help elevate our operations, team, and guest experience to the next level.

Job Scope & Responsibilities

As Operations Manager, you will be the engine of day-to-day operations — ensuring smooth service, leading the team by example, and helping us build a culture of excellence, accountability, and soulful hospitality.

Key Responsibilities:

1. Operational Leadership

• Oversee daily operations of the restaurant, ensuring efficiency and excellence in service standards
• Monitor and manage labour, inventory, and cost controls to meet operational targets
• Implement and improve SOPs for service, cleanliness, health, and safety compliance
• Lead pre-shift briefings and maintain high team morale and communication

1. Team Management & Development

• Recruit, train, and mentor front-of-house staff, cultivating a culture of professionalism and hospitality
• Drive performance management, including scheduling, evaluations, and conflict resolution
• Set clear expectations and motivate the team to consistently exceed guest expectations

1. Guest Experience

• Ensure a high-quality, memorable dining experience for every guest
• Proactively manage feedback — both compliments and complaints — and turn issues into opportunities
• Foster a guest-first mindset among the team and lead by example on the floor

1. Financial & Administrative Duties

• Manage daily cash flow, petty cash, and POS reconciliation
• Support the General Manager or Founder in preparing reports on sales, COGS, labour, and P/&L
• Coordinate with vendors and suppliers to ensure smooth procurement and stock management

1. Business Improvement & Growth

• Contribute to operational strategies and improvements in service efficiency
• Support new initiatives, events, and seasonal campaigns in collaboration with marketing and culinary teams
• Help scale systems and processes as the business grows

• Minimum 2–4 years of F/&B management experience in a restaurant, café, or hospitality environment
• Strong leadership and people management skills
• Detail-oriented, hands-on, and highly organised
• Excellent communication and conflict resolution abilities
• Able to work evenings, weekends, and public holidays as required
• Bonus: Familiarity with reservation platforms, POS systems (e.g., Revel, Toast, Zettle), and inventory software

• Work with a passionate and ambitious team in a growing brand
• Competitive salary package and performance bonuses
• Career progression opportunities within a creative and dynamic F/&B group
• Staff meals and dining discounts
• A culture that values integrity, innovation, and soulful hospitality