FOOD AND BEVERAGE OPERATION MANAGER

Job Summary

We are seeking a qualified and experienced Food Service Operations Manager to oversee and manage the overall food service operations of the company. The successful candidate will be responsible for strategic operational planning, restaurant performance management, food quality assurance, manpower planning, financial control, inventory management, supplier coordination, and regulatory compliance.

The role requires a candidate with a recognised bachelor's degree and at least five years of relevant experience in food service operations or restaurant management. The candidate must possess strong leadership, analytical, organisational, and financial management skills, together with the ability to implement operational strategies that improve service quality, productivity, cost efficiency, and business performance.

Key Responsibilities

1. Food Service Operations Management

• Plan, organise, direct, and control the daily operations of food service establishments to ensure efficient and consistent service delivery.

• Develop, implement, and review operational policies, standard operating procedures, and service standards.

• Oversee opening and closing procedures, service schedules, workflow planning, and operational readiness.

• Coordinate front-of-house service operations with kitchen production, food preparation, and food dispatch teams.

• Monitor operational performance and implement improvements to enhance productivity and service efficiency.

• Evaluate business requirements and develop operational plans to support business growth and service expansion.

2. Food Quality, Safety and Standards

• Establish and monitor food quality standards, portion control, presentation, preparation consistency, and service quality.

• Oversee food preparation and service operations involving Indian cuisine, including curries, biryanis, tandoori items, and other menu categories, where applicable.

• Implement food safety, hygiene, sanitation, cleaning, and waste management procedures.

• Conduct regular operational inspections and quality checks across kitchen, storage, and dining areas.

• Ensure compliance with applicable Singapore Food Agency (SFA) requirements and relevant environmental and public health regulations.

• Investigate food quality complaints and operational incidents, determine root causes, and implement corrective measures.

3. Manpower Planning and Human Resource Management

• Determine manpower requirements according to operational demand, business volume, and service schedules.

• Participate in recruitment, selection, training, and development of supervisory, kitchen, and service personnel.

• Establish job responsibilities, performance standards, and productivity targets for employees.

• Develop staff rosters, monitor attendance and working hours, and coordinate payroll-related records.

• Conduct performance reviews and implement training programmes to improve staff competency and service standards.

• Promote effective communication, teamwork, workplace discipline, and employee development.

4. Financial Planning and Cost Control

• Prepare operational budgets, revenue forecasts, expenditure plans, and financial performance reports.

• Monitor daily sales, operating expenses, labour costs, food costs, and overall profitability.

• Analyse profit-and-loss statements and operational indicators to identify cost-saving opportunities.

• Develop strategies to improve gross margins, reduce food wastage, and optimise labour utilisation.

• Review actual business performance against budgets and recommend appropriate corrective actions.

• Provide management with periodic financial and operational reports to support business decisions.

5. Inventory and Procurement Management

• Establish inventory control systems and stock management procedures.

• Forecast purchasing requirements based on menu demand, sales trends, and operating schedules.

• Monitor stock levels, stock rotation, expiry dates, storage conditions, and wastage.

• Coordinate with suppliers on pricing, purchasing terms, delivery schedules, and product quality.

• Evaluate supplier performance and recommend improvements to procurement efficiency.

• Maintain appropriate inventory records and investigate discrepancies or excessive consumption.

6. Customer Service and Business Performance

• Establish customer service standards and monitor service delivery across food service operations.

• Review customer feedback, complaints, and satisfaction levels and implement service improvement initiatives.

• Develop operational strategies to improve customer retention, sales performance, and service consistency.

• Coordinate promotional activities, menu initiatives, and business development programmes with management.

• Monitor business performance indicators and recommend measures to improve operational effectiveness.

• Identify opportunities to expand food service activities and improve the company's competitive position.

7. Regulatory Compliance and Risk Management

• Ensure operations comply with applicable Singapore laws, licensing conditions, food safety requirements, and employment regulations.

• Maintain relevant operational records, inspection reports, training documentation, and compliance records.

• Identify operational risks and implement appropriate preventive and corrective controls.

• Coordinate with relevant authorities, auditors, suppliers, and internal stakeholders when required.

• Review operational procedures periodically to maintain compliance and reduce business risks.

8. Strategic Planning and Management Reporting

• Formulate operational plans, performance targets, and improvement strategies in line with company objectives.

• Analyse operational data, sales trends, cost structures, and productivity indicators.

• Prepare regular management reports covering revenue, expenses, staffing, service quality, inventory, and operational performance.

• Recommend changes to operating procedures, resource allocation, procurement, and service delivery.

• Coordinate with company management on business planning, resource utilisation, and long-term operational development.

Job Requirements

1. Educational Qualification: A recognised Bachelor's Degree is compulsory. Applicants must be able to provide documentary proof of their qualifications.

2. Work Experience: Minimum of five (5) years of relevant experience in food service operations management, restaurant operations, or a related food and beverage management role.

3. Operational Expertise: Demonstrated ability to manage food service operations, coordinate kitchen and service teams, and implement operational procedures.

4. Financial Competency: Experience in budgeting, financial reporting, sales analysis, cost control, and profit-and-loss management.

5. Leadership Ability: Proven skills in manpower planning, staff supervision, performance management, and employee development.

6. Quality and Compliance: Knowledge of food safety, hygiene, inventory control, and relevant regulatory requirements.

7. Analytical Skills: Ability to interpret business performance data, identify operational problems, and implement practical solutions.

8. Communication Skills: Strong organisational, interpersonal, decision-making, and problem-solving abilities.

9. Work Commitment: Ability to manage operational demands and work according to business requirements.

Application Requirements

Interested applicants should submit a detailed resume outlining their educational qualifications, relevant employment history, management experience, and operational responsibilities. Copies of relevant educational and professional certificates may be requested during the recruitment process.

Applicants must meet the stated essential educational and experience requirements to be considered for the position.