Restaurant Franchise Owner-Operator

About the role

The restaurant Owner-Operator handles both the high-level business strategy and the day-to-day execution of a Restaurant franchise in Singapore. The role suits an entrepreneurial leader who manages profit and loss, ensures full compliance with local food safety regulations, leads a diverse frontline team and upholds global brand standards to deliver fast, high-quality service.

Key responsibilities

• Daily store operations: oversee fast-casual service delivery, enforce strict portion control, manage inventory and keep speed, accuracy and customer satisfaction high
• Financial management: drive revenue growth, manage food and labour costs, optimise margins, and handle budgeting and financial reporting
• Regulatory compliance: keep the outlet fully compliant with Singapore food regulations, maintain an excellent Singapore Food Agency (SFA) grading and hold valid Core Trade/Food Safety certifications
• Team leadership: recruit, train and retain shift managers and crew, manage schedules and build a positive workplace culture
• Marketing: run corporate franchise promotions and add local grassroots marketing to grow the community footprint
• Supply chain: coordinate with approved franchise distributors and local vendors to keep inventory flowing and minimise waste

Required profile

• A hands-on leader willing to work during peak hours, weekends and public holidays alongside the frontline team
• Ideally 3-5 years of hands-on management experience in a high-volume F&B environment in Singapore (not required)
• Proven track record of managing store-level P&L, controlling COGS and improving labour productivity

Required skills

• Familiarity with SFA hygiene frameworks, environmental health regulations and MOM labour laws
• Valid Food Safety Course (FSC) certification is highly advantageous
• Strong interpersonal and communication skills to lead a multicultural workforce