Restaurant Manager/Captain

O.D.D Ramen & Diner began as a pop-up project exploring the potential of fish-based ramen in the Singapore market. Today, we are challenging ourselves to evolve into a multi-concept dining destination that transforms throughout the day — serving ramen by day and Japanese-Western fusion dishes by night. Our kitchen is led by chefs with experience from a reputable Kaiseki Omakase restaurant, bringing together Japanese culinary techniques with modern and creative Western interpretations. We are looking for passionate, driven, and curious individuals who are excited to work in a dynamic Japanese-Fusion establishment. We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our restaurant, leading the team to ensure excellent guest experiences, maintain food and service standards, and drive sales and profitability. Come be part of O.D.D Ramen & Diner and grow with us as we continue to create something different. Supervisor Job Scope Oversee day-to-day operations of the restaurant, ensuring smooth and efficient communication and service across front-of-house and back-of-house.

Lead, motivate, coach, and develop the restaurant team to achieve high standards of service, performance, and professionalism.

Ensure consistent delivery of exceptional guest experiences and handle customer feedback, enquiries, and complaints promptly and professionally.

Plan and manage manpower deployment, staff scheduling, and daily operational requirements to optimise service efficiency.

Monitor reservations, seating arrangements, table turnover, and service workflow to ensure a smooth guest journey.

Drive the achievement of restaurant sales, revenue, and operational targets through effective planning and execution.

Monitor restaurant performance, identify areas for improvement, and implement initiatives to improve productivity, profitability, and service standards.

Oversee inventory management, stock control, purchasing, wastage, and cost control in line with company guidelines.

Ensure compliance with company policies, SOPs, food safety, health, hygiene, and workplace safety requirements.

Conduct regular team briefings, performance discussions, and training to continuously improve service and operational standards.

Work closely with Owners & Head Chef to execute promotions, events, and business initiatives.

Maintain a high standard of restaurant presentation, cleanliness, ambience, and overall operational readiness.

Ensure proper cash handling, cashiering procedures, and daily operational reporting are carried out accurately.

Build strong relationships with guests and identify opportunities to enhance customer loyalty and overall dining experience.

Take ownership of operational issues and implement timely and effective solutions to minimise disruption to the business.

Perform any other duties and responsibilities as assigned by the Owners or Head Chef

Qualifications Minimally 2 years of experience in and F&B or hospitality establishment

Strong leadership and people management skills, with the ability to motivate, coach, and develop a diverse team.

Strong understanding of restaurant operations, service standards, inventory management, and cost control.

Customer-focused with excellent communication, interpersonal, and problem-solving skills.

Strong organisational skills with the ability to manage multiple priorities in a fast-paced environment.

Proactive, hands-on, and solution-oriented with a strong sense of ownership and accountability.

Collaborative spirit with a positive team mindset

Knowledgeable with food safety and sanitation regulations

Salary & Benefits: Employment Type: Full-time (Split-Shifts)

Monthly Salary: Competitive Market Salary

Off-Days: Every Sunday + 2 Days

Yearly performance-based bonus

Staff Meal Provided

Medical coverage, including GP visits and hospitalization

Creative and collaborative work culture