F&B Operations Manager

SUNSET METT SING PTE. LTD.; Lee-on-the-Solent; Sur place; GBP 53 000 - 76 000; Plein temps

Résumé du poste

Sunset Hospitality Group is seeking an experienced F&B Operations Manager for METT Singapore in the pre-opening phase. You will oversee front-of-house, bar and lounge operations, build SOPs, train teams and ensure a memorable guest journey aligned with the brand.

You will plan budgets, manage stock and collaborate with culinary leaders to launch the venue successfully while delivering exceptional service and driving revenue growth in a premium setting.

Qualifications

• Diploma in Food & Beverage, Hospitality Management or an equivalent discipline preferred.
• Minimum 4-5 years of experience in F&B operations, with at least 2 years in a supervisory or managerial role.
• Pre-opening experience - taken part in the launch of a new restaurant, bar or hotel F&B outlet, from set-up and team training to opening.
• Experience in a premium or fine-dining restaurant is preferred. Exposure to Korean cuisine, live-grill dining is an advantage.
• Strong understanding of service standards, and the ability to set, train and uphold them across a new team.
• Good beverage knowledge, including cocktails, spirits and wine, to support bar and lounge operations.
• Customer-oriented, with a genuine passion for hospitality and for creating memorable guest experiences.
• Critical thinker and problem solver, able to stay calm and make sound decisions under pressure, especially during the opening phase.
• Good organizational and time-management skills, able to juggle opening deadlines alongside daily operations.
• A hands-on, adaptable team player who is comfortable in a fast-paced, multicultural environment.

Responsabilités

• Work with the Director of Culinary and F&B experiences and the culinary team to prepare the restaurant for opening, including timelines, critical paths and readiness checklists.
• Set up operational systems, SOPs, service standards and workflows for the dining room, grill, bar and lounge.
• Participate in recruitment, onboarding and induction of the team, working with HR to hire the right people.
• Plan and run training, tastings, mock services and soft-opening trials, so the team is confident in the concept, the menu and the guest journey.
• Oversee daily front-of-house and bar operations, so every service meets standards of hospitality and consistency.
• Deliver the signature guest experience across the grill, and bar and lounge, with a good understanding of the menu, premium proteins and the beverage programme.
• Manage guest feedback and service recovery, protecting guest satisfaction.
• Work with the Head Chef and bar team to align service flow, menu launches, seasonal changes and special events.
• Ensure compliance with company policies and procedures and all applicable regulations, including food safety, hygiene, workplace health and safety.
• Prepare and manage budgets, forecasts and manpower planning and schedules to meet revenue, cost and profitability targets.
• Control operating costs, including beverage costs, supplies, wastage and breakages.
• Monitor sales and key performance indicators, and act on trends to improve performance.
• Drive revenue through upselling, reservations management, private events and partnerships.
• Oversee stock control, inventory management and supplier relationships.
• Oversee private dining and event bookings, working with the events and sales team for seamless execution.
• Support marketing and PR initiatives, collaborations, pop-ups and guest-engagement activities that build the brand in Singapore.
• Lead, coach and develop the front-of-house and bar teams, creating a culture of service excellence and teamwork.
• Set clear goals, evaluate performance and submit reviews on time.
• Plan rosters and manage manpower efficiently.
• Recommend promotions and salary reviews, provide constructive feedback, and maintain discipline where needed.
• Perform other duties relevant to the role as assigned.

Connaissances

People leadership

Service excellence

Time management

Staff training

Formation

Diploma in F&B / Hospitality

Description du poste

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 112 venues and with presence in 27 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The F&B Operations Manager oversees the front-of-house, bar and lounge, and private events operations. This role will assist in setting up systems, standards and teams during the pre-opening phase and ensures every guest receives a seamless, memorable experience that reflects the restaurant brand and drives revenue and profitability.

Day to day Responsibilities:

• Work with the Director of Culinary and F&B experiences and the culinary team to prepare the restaurant for opening, including timelines, critical paths and readiness checklists.
• Set up operational systems, SOPs, service standards and workflows for the dining room, grill, bar and lounge.
• Participate in recruitment, onboarding and induction of the team, working with HR to hire the right people.
• Plan and run training, tastings, mock services and soft-opening trials, so the team is confident in the concept, the menu and the guest journey.
• Oversee daily front-of-house and bar operations, so every service meets standards of hospitality and consistency.
• Deliver the signature guest experience across the grill, and bar and lounge, with a good understanding of the menu, premium proteins and the beverage programme.
• Manage guest feedback and service recovery, protecting guest satisfaction.
• Work with the Head Chef and bar team to align service flow, menu launches, seasonal changes and special events.
• Ensure compliance with company policies and procedures and all applicable regulations, including food safety, hygiene, workplace health and safety.
• Prepare and manage budgets, forecasts and manpower planning and schedules to meet revenue, cost and profitability targets.
• Control operating costs, including beverage costs, supplies, wastage and breakages.
• Monitor sales and key performance indicators, and act on trends to improve performance.
• Drive revenue through upselling, reservations management, private events and partnerships.
• Oversee stock control, inventory management and supplier relationships.
• Oversee private dining and event bookings, working with the events and sales team for seamless execution.
• Support marketing and PR initiatives, collaborations, pop-ups and guest-engagement activities that build the brand in Singapore.
• Lead, coach and develop the front-of-house and bar teams, creating a culture of service excellence and teamwork.
• Set clear goals, evaluate performance and submit reviews on time.
• Plan rosters and manage manpower efficiently.
• Recommend promotions and salary reviews, provide constructive feedback, and maintain discipline where needed.
• Perform other duties relevant to the role as assigned.

Knowledge, skills and qualifications:

• Diploma in Food & Beverage, Hospitality Management or an equivalent discipline preferred.
• Minimum 4-5 years of experience in F&B operations, with at least 2 years in a supervisory or managerial role.
• Pre-opening experience - taken part in the launch of a new restaurant, bar or hotel F&B outlet, from set-up and team training to opening.
• Experience in a premium or fine-dining restaurant is preferred. Exposure to Korean cuisine, live-grill dining is an advantage.
• Strong understanding of service standards, and the ability to set, train and uphold them across a new team.
• Good beverage knowledge, including cocktails, spirits and wine, to support bar and lounge operations.
• Customer-oriented, with a genuine passion for hospitality and for creating memorable guest experiences.
• Critical thinker and problem solver, able to stay calm and make sound decisions under pressure, especially during the opening phase.
• Good organizational and time-management skills, able to juggle opening deadlines alongside daily operations.
• A hands-on, adaptable team player who is comfortable in a fast-paced, multicultural environment.