Bao Fast Foods is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.
As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.
For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a Great Place To Work (2022 to 2026) and one of AON's Best Employers. Wherever you are on the team, whatever your definition of success, we'll set you on the right path.
The Kitchen Manager owns all back-of-house operations - food production, quality, hygiene, cost, and the kitchen team
Key Responsibilities:
Overall venue operations
- Own end-to-end running of the venue across both front and back of house, ensuring every shift opens, runs, and closes to standard.
- Set the pace and standards on the floor during peak periods, stepping in wherever needed to keep service fast and smooth.
- Ensure equipment, systems (POS, ordering, kiosks), and the physical space are working, clean, and presentable at all times.
Guest experience & service
- Champion a warm, consistent guest experience and resolve escalated guest issues promptly and gracefully.
- Monitor feedback and reviews, act on recurring themes, and keep service quality high.
Financial performance & cost control
- Take ownership of the venue's targets - sales, labour cost, food cost, and overall profitability.
- Manage rostering to balance service levels against labour budget review daily and weekly sales, and drive actions to hit targets.
- Oversee inventory, ordering, wastage, and stock-takes across the venue, supported by the Kitchen Manager.
Team leadership & development
- Lead, motivate, and develop the full venue team set expectations and hold the team to standard.
- Own hiring, onboarding, training, and performance for the outlet build a strong bench through cross-training and clear progression.
- Handle scheduling, attendance, and basic HR/people matters in line with company policy mentor Shift Leaders and the Kitchen Manager.
Compliance & safety
- Ensure full compliance with SFA food-safety regulations, licensing, halal (if applicable), and workplace safety and health requirements.
- Keep the venue audit-ready and maintain accurate operational records and reporting.
Growth & community
- Support local-store marketing, promotions, and community engagement to build footfall and repeat business.
- Feed insights on products, operations, and guests back to the management team.
Requirements
- 4+ years in F&B operations, with 2+ years managing a venue
- Proven ownership of a P&L or key financial targets (sales, labour, food cost).
- Strong all-round leadership: able to run both FOH and BOH, lead sizeable teams, and stay composed under high-volume pressure.
