Job Description

About the Role

We are looking for a hands-on, energetic F&B Operations Manager to oversee the daily operations of our multi-stall / kiosk outlets. Reporting directly to the Business Owner, you will be the backbone of our ground operations. In this lean-team structure without intermediate supervisors, you will take full ownership of roving outlet audits, staff rostering, hands-on cover/relief, inventory and cost control, hygiene compliance, and stall performance.

Key Responsibilities

Multi-Outlet Daily Operations: Rove across stalls to ensure consistent food quality, operational SOP compliance, fast turnarounds, and top-notch customer satisfaction.
Hygiene & Compliance: Enforce stringent food safety and cleanliness standards in full compliance with SFA regulations and food court/mall grading requirements.
Manpower & Shift Roster: Manage weekly/monthly staff rosters for full-timers and part-timers across all stalls, optimizing labor efficiency.
Hands-on Relief / Stand-in: Be the ultimate troubleshooter - step in to cover shifts or assist on the line (cashiering, prep, packing) during peak hours or unexpected staff shortages.
On-the-Job Training: Train and coach frontline crew members on standard operating procedures, hygiene practices, and customer service.
Inventory & Cost Control: Monitor stock replenishment, minimize food wastage, conduct regular stock takes, and maintain healthy food cost margins (COGS).
Cash & POS Oversight: Reconcile daily sales reports, cash float, and POS transactions across all outlets to ensure financial accountability.
Equipment & Landlord Liaison: Manage equipment maintenance and maintain cordial relationships with food court operators, mall management, and external vendors.
Direct Reporting to Owner: Provide regular operational updates, sales reviews, and practical recommendations directly to the business owner to improve profitability.

Requirements

Minimum 3 years of hands-on operational supervisory or management experience in F&B (experience managing multiple food stalls, food courts, kiosks, or fast-casual concepts is highly advantageous).
Possess a valid WSQ Food Safety Course (Level 1 / 3) or relevant Food Hygiene certification is preferred.
Formal academic qualification is not required - we prioritize practical ground capability, adaptability, integrity, and strong execution.
Willing to be hands-on, mobile across outlets, and work alongside frontline staff when required.
Strong interpersonal and problem-solving skills able to work independently with high accountability.
Flexible to work shifts, weekends, and Public Holidays in accordance with F&B operational demands.