MALA RESTAURANT – STRATEGIC CAREER OPPORTUNITY IN SINGAPORE’S EXPANDING FOOD & BEVERAGE INDUSTRY

MALA RESTAURANT – STRATEGIC CAREER OPPORTUNITY IN SINGAPORE’S EXPANDING FOOD & BEVERAGE INDUSTRY

 

Restaurant Manager / Assistant Restaurant Manager (Full-Time, Permanent Appointment)

 

Mala Restaurant is a well-established and rapidly expanding dining brand in Singapore, recognized for its strong operational systems, consistent food quality, and commitment to delivering a superior customer experience.

 

Operating within one of the most competitive Food & Beverage markets in Asia, Mala Restaurant has successfully developed a scalable and sustainable business model supported by structured processes, disciplined execution, and continuous innovation.

 

As part of our ongoing expansion strategy, we are seeking to appoint competent, experienced, and highly motivated professionals to join our management team. This role offers a long-term, stable, and structured career pathway in Singapore, with clear progression opportunities and performance-based rewards.

 

ORGANIZATIONAL OVERVIEW

 

Mala Restaurant has built a solid reputation within Singapore’s F&B sector through a consistent focus on:

 

Standardized operational systems to ensure efficiency and scalability

 

High-quality food preparation and presentation standards

 

Strong customer service culture and service delivery excellence

 

Continuous operational improvement and innovation

 

Strategic outlet expansion in high-demand commercial and residential areas

 

The organization emphasizes structured management practices and invests significantly in employee development to ensure long-term sustainability and workforce stability.

 

CORPORATE PHILOSOPHY AND VALUES

 

The company operates based on the following guiding principles:

 

Operational Excellence

 

Maintaining consistency and precision in every aspect of restaurant operations.

 

Accountability and Ownership

 

Encouraging every employee to take responsibility for their performance and contribution.

 

Team Integration

 

Promoting collaboration between departments to achieve operational efficiency.

 

Leadership Development

 

Identifying and nurturing internal talent for future leadership roles.

 

Customer-Centric Approach

 

Ensuring that customer satisfaction remains the primary focus of all activities.

 

OUTLET LOCATIONS IN SINGAPORE

 

Selected candidates may be assigned to any of the company’s outlets, including:

 

Bukit Panjang

 

Paya Lebar

 

Kent Ridge (NUS vicinity)

 

Jurong West (NTU vicinity)

 

Sembawang

 

Orchard Road

 

Simei

 

Serangoon

 

Bugis

 

Lentor

 

Lavender

 

Deployment decisions will be made based on workforce planning, operational demand, and business requirements.

 

POSITION SPECIFICATIONS

 

Position Title: Restaurant Manager / Assistant Restaurant Manager

 

Employment Type: Full-Time, Permanent

 

Work Schedule: 5.5 days per week

 

Working Hours: 10 hours per day (inclusive of breaks, shift-based system)

 

Salary Range: SGD 3,800 – SGD 4,500 per month

 

Final compensation will be determined based on:

 

Relevant industry experience

 

Leadership and operational capabilities

 

Communication skills

 

Overall performance during the selection process

 

High-performing candidates may be eligible for accelerated advancement and additional compensation incentives.

 

PRIMARY ROLE OBJECTIVE

 

The primary objective of this role is to ensure the efficient, compliant, and profitable operation of the restaurant, while maintaining high standards of service quality, hygiene, and workforce performance.

 

The role requires a balance of operational management, leadership capability, financial awareness, and customer service excellence.

 

COMPREHENSIVE JOB RESPONSIBILITIES

 

1. End-to-End Operations Management

 

 

 

Supervise all aspects of daily restaurant operations

 

Ensure adherence to company SOPs and operational guidelines

 

Maintain consistency in service delivery and product quality

 

Monitor real-time workflow during service periods

 

Manage peak-hour operations with effective decision-making

 

Coordinate between kitchen and front-of-house teams

 

Identify operational inefficiencies and implement corrective measures

 

2. Workforce Leadership and Human Resource Management

 

 

 

Lead and manage a team of kitchen and service personnel

 

Develop and implement manpower scheduling plans

 

Ensure optimal staffing levels during peak and non-peak periods

 

Conduct structured onboarding for new employees

 

Provide continuous training and development for team members

 

Evaluate staff performance and provide constructive feedback

 

Address employee concerns, conflicts, and disciplinary matters

 

Promote a professional, respectful, and performance-driven workplace culture

 

3. Customer Experience Management

 

 

 

Ensure high standards of customer service are consistently delivered

 

Handle customer feedback and complaints in a professional manner

 

Implement effective service recovery procedures

 

Monitor customer satisfaction levels and service quality metrics

 

Identify opportunities to enhance the overall dining experience

 

Encourage repeat business through service excellence

 

4. Food Safety, Hygiene, and Regulatory Compliance

 

 

 

Ensure full compliance with Singapore food safety regulations (NEA standards)

 

Maintain strict hygiene standards across all operational areas

 

Conduct regular inspections and audits

 

Ensure proper food handling and storage practices

 

Enforce safety protocols and cleanliness discipline among staff

 

5. Inventory Management and Cost Optimization

 

 

 

Oversee stock control, ordering, and inventory management processes

 

Implement cost-control measures to reduce wastage

 

Monitor stock usage and ensure efficient inventory turnover

 

Maintain supplier relationships and evaluate vendor performance

 

Ensure adherence to proper storage and stock rotation systems

 

6. Financial Performance and Reporting

 

 

 

Monitor daily sales and operational expenses

 

Analyze financial data and performance indicators

 

Implement strategies to improve revenue and cost efficiency

 

Ensure the outlet meets or exceeds performance targets

 

Prepare regular operational and financial reports for management

 

7. Leadership Conduct and Professional Standards

 

 

 

Demonstrate professionalism in all aspects of work

 

Lead by example in punctuality, discipline, and integrity

 

Uphold company values and brand image

 

Exercise sound judgment and problem-solving skills

 

Identify opportunities for operational and service improvements

 

CANDIDATE REQUIREMENTS

 

Professional Experience

 

Minimum 2 to 3 years of experience in restaurant management or supervisory roles

 

Experience in high-volume operations is preferred

 

Core Competencies

 

Strong leadership and team management skills

 

Effective communication and interpersonal abilities

 

Problem-solving and decision-making capability

 

Strong organizational and multitasking skills

 

Language Proficiency

 

Basic proficiency in English is required

 

Chinese language skills are advantageous

 

Personal Attributes

 

Customer-focused and service-oriented mindset

 

Positive attitude and proactive approach

 

High level of responsibility and reliability

 

Willingness to learn and adapt

 

Work Commitment

 

Willing to work shift schedules, weekends, and public holidays

 

COMPENSATION AND BENEFITS STRUCTURE

 

Remuneration

 

Competitive monthly salary aligned with industry standards

 

Annual salary increment based on performance evaluation

 

Performance bonus (0 to 2 months salary, twice annually)

 

Monthly bonus eligibility after completion of probation period

 

Employee Benefits

 

Complimentary staff meals (up to two meals per day)

 

Stable employment within an established organization

 

Training and Development

 

Structured onboarding program

 

Continuous training and development initiatives

 

Leadership training for career progression

 

Career Advancement

 

Clear progression pathway within the organization

 

Internal promotion opportunities for high-performing employees

 

International Exposure

 

Opportunity to gain professional experience in Singapore’s F&B sector

 

CAREER DEVELOPMENT FRAMEWORK

 

Mala Restaurant is committed to long-term talent development. Employees who demonstrate consistent performance, leadership potential, and commitment will be considered for advancement into senior management roles.

 

The organization provides structured development through:

 

Operational training programs

 

Leadership and management workshops

 

Performance evaluation and career planning

 

APPLICATION PROCEDURE

 

Interested candidates are encouraged to apply promptly.

 

Application Methods

 

Submit a detailed and updated resume

 

Attend walk-in interviews at designated outlets

 

Contact Information

 

Contact Person: Jolyn

 

Contact Number: 8168 8762

 

Only shortlisted candidates will be contacted for further assessment.

 

IMPORTANT CONSIDERATIONS

 

This position is intended for candidates seeking long-term employment

 

Applicants must demonstrate commitment, discipline, and professionalism

 

Candidates must be prepared to work in a fast-paced operational environment

 

All applications will be treated with strict confidentiality

 

CONCLUSION

 

This role presents a strategic opportunity for individuals seeking to build a sustainable and progressive career within Singapore’s Food & Beverage industry. Candidates who are performance-driven, disciplined, and committed to operational excellence are strongly encouraged to apply.