Job Summary
The Food Services Operations Manager is responsible for overseeing and managing the overall operations of food service outlets, catering functions, and kitchen teams. This role ensures smooth day-to-day operations, high standards of food quality, customer satisfaction, staff management, cost control, and compliance with health and safety regulations. The position requires strong leadership, operational efficiency, and strategic planning to drive service excellence and business growth.
Key Responsibilities
Operational Management
- Oversee daily operations of food services, including catering, restaurants, and events.
- Ensure smooth coordination between kitchen, service, and logistics teams.
- Monitor food quality, presentation, and service standards to meet customer expectations.
- Develop and implement Standard Operating Procedures (SOPs) for efficiency and consistency.
Staff & Team Leadership
- Recruit, train, and supervise staff across all departments (kitchen, service, logistics).
- Conduct performance reviews, provide coaching, and motivate staff.
- Prepare staff rosters and ensure adequate manpower for operations.
- Foster a positive and professional workplace culture.
Financial & Administrative Management
- Manage budgets, food costs, and operational expenses.
- Track sales performance, prepare reports, and recommend improvements.
- Negotiate with suppliers to ensure cost efficiency and quality sourcing.
- Monitor inventory levels and control wastage.
Customer Service & Client Relations
- Ensure excellent customer service delivery at all times.
- Handle customer feedback, complaints, and special requests effectively.
- Build strong client relationships to support repeat business and referrals.
Compliance & Safety
- Ensure adherence to food safety, hygiene, Halal, and regulatory standards.
- Conduct regular audits of food preparation, storage, and service areas.
- Implement health and safety procedures in compliance with SFA/MOM/MUIS regulations.
Strategic Planning
- Support business development initiatives and new service offerings.
- Assist in menu planning, new product launches, and promotional activities.
- Identify operational improvements to enhance productivity and profitability.
Requirements & Skills
- Proven experience as an Operations Manager or similar role in food services, catering, or hospitality.
- Strong leadership, organizational, and problem-solving skills.
- Excellent communication and interpersonal abilities.
- Ability to manage multiple outlets/events and work under pressure.
- Strong financial acumen with experience in budgeting and cost control.
- Knowledge of food safety, hygiene, Halal, and regulatory compliance in Singapore.
Qualifications
- Diploma/Degree in Hospitality Management, Business Administration, Culinary Arts, or related field.
- Minimum 5-8 years of relevant experience, with at least 3 years in a managerial role.
- Valid Food Hygiene Certification required.
Working Conditions
- Fast-paced, dynamic environment.
- Rotating shifts, weekends, and public holidays as required.
- Required to travel between outlets and event sites.
