The Operations Manager is responsible for overseeing the daily operations of the food court and ensuring that all stalls, kitchen operations, staff, facilities, and customer service are managed efficiently. The role involves coordinating with stall operators, supervising staff, maintaining food safety and hygiene standards, managing suppliers, and ensuring smooth and profitable day-to-day operations.

Key Duties and Responsibilities

Oversee the overall daily operations of the food court and ensure smooth business activities.
Coordinate and supervise the operations of food stalls, kitchen, dining areas, and common facilities.
Manage and supervise food court employees, cleaners, kitchen staff, service staff, and other operational personnel.
Plan staff schedules, allocate duties, and monitor staff attendance and performance.
Ensure food stalls operate according to agreed operating hours and company requirements.
Monitor food quality, service standards, cleanliness, and customer satisfaction.
Handle customer feedback, complaints, and operational issues promptly and professionally.
Coordinate with stall operators and tenants regarding daily operational matters.
Monitor inventory, food supplies, packaging materials, cleaning supplies, and other operational requirements.
Liaise with suppliers and service providers for purchasing, deliveries, maintenance, and other operational needs.
Monitor food costs, wastage, stock usage, and operational expenses.
Ensure proper storage, handling, preparation, and display of food in accordance with food safety requirements.
Ensure compliance with Singapore Food Agency (SFA), MOM, workplace safety, and other relevant regulatory requirements.
Monitor kitchen and food preparation areas to ensure proper hygiene and cleanliness.
Arrange regular cleaning, pest control, equipment servicing, and maintenance of the premises.
Inspect equipment, facilities, dining areas, toilets, and common areas and arrange repairs where necessary.
Assist in planning promotions, food court activities, catering services, and other business initiatives.
Monitor sales performance and identify opportunities to improve revenue and customer traffic.
Prepare operational reports and provide updates to management on staffing, sales, stock, customer feedback, and operational issues.
Coordinate with the finance and administration teams on operational matters, invoices, purchases, and other business requirements.
Train and guide staff on customer service, workplace procedures, food hygiene, and operational standards.
Ensure staff comply with company policies, workplace rules, and standard operating procedures.
Manage operational issues during peak periods and ensure sufficient manpower and resources are available.
Assist management in developing and implementing procedures to improve efficiency and reduce operational costs.
Perform other duties related to F&B operations as assigned by management.

Skills and Requirements

Relevant experience in F&B, food court, restaurant, catering, or hospitality operations.
Good knowledge of food and beverage operations and customer service.
Strong leadership and staff management skills.
Good communication and coordination skills.
Ability to manage multiple food stalls and operational activities simultaneously.
Good problem-solving and decision-making skills.
Knowledge of food hygiene and workplace safety requirements.
Good organisational and time-management skills.
Able to work in a fast-paced environment and handle operational issues independently.
Willing to work shifts, weekends, and public holidays when required.

Operation Manager