The Food Service Manager is responsible for managing and coordinating all food and beverage operations to ensure quality, efficiency, and excellent customer service. The role involves supervising staff, overseeing kitchen and service performance, ensuring compliance with food safety regulations, and driving profitability through effective planning and management.
KEY RESPONSIBILITIES:
- Oversee daily food service operations including kitchen, bar, and dining areas.
- Ensure high standards of food quality, hygiene, and customer service are consistently maintained.
- Manage and train staff in food preparation, service, hygiene, and safety procedures.
- Plan menus in coordination with chefs and monitor portion control and food presentation.
- Ensure compliance with SFA, NEA, and liquor licensing regulations.
- Manage inventory, food costs, and procurement of supplies.
- Handle customer feedback, resolve issues, and maintain a high level of guest satisfaction.
- Monitor financial performance, control operating costs, and prepare management reports.
- Coordinate with suppliers, vendors, and contractors for maintenance and supplies.
- Plan and execute promotional activities and seasonal menu launches.
- Supervise equipment maintenance and ensure safety compliance within all food service areas.
JOB REQUIREMENTS:
- Diploma or Degree in Food & Beverage Management, Hospitality, or Business Administration.
- Minimum 3-5 years of managerial experience in food service, restaurant, or hospitality operations.
- In-depth knowledge of food safety, hygiene, and sanitation standards.
- Excellent leadership, communication, and organizational skills.
- Strong financial acumen with experience in cost control and budgeting.
- Proficient in Microsoft Office, POS systems, and basic inventory software.
- WSQ Food Hygiene Certificate is mandatory.
- Familiar with SFA and Liquor Licence regulations in Singapore.
- Class 3 Driving Licence (advantage).
