Chief Operating Officer (COO) - F&B

Line Recruits; Bandar Baru Bangi; On-site; MYR 120,000 - 180,000; Full time

Job summary

A food service company in Bandar Baru Bangi is seeking an experienced Operations Manager to oversee operations across 60+ outlets. The role requires a leader to develop operational strategies, ensuring compliance with Halal standards and driving efficiency. With a focus on managing a workforce of 800+ employees, the ideal candidate should have a Bachelor's Degree and at least 12 years of senior-level experience in food service operations. Strong financial and stakeholder management skills are essential for success.

Qualifications

• Minimum 12–15 years of senior-level experience in food service or large-scale operations.
• Proven experience managing large workforce, specifically 800+ employees.
• Familiar with government and corporate contract operations and compliance standards.

Responsibilities

• Lead and optimize operations across 60+ outlets.
• Ensure compliance with Halal, hygiene, and safety standards.
• Drive operational efficiency and cost control strategies.
• Develop operational strategies for business expansion.
• Ensure high satisfaction levels for customers and clients.

Skills

Financial management

Stakeholder management

Negotiation skills

Adaptability

Decision-making

Education

Bachelor’s Degree in Business, Hospitality/F&B Management, Food Technology

Job description

Line Recruits – Bandar Baru Bangi, Selangor

Lead and optimize operations across 60+ outlets.

Oversee and manage a 800+ operational workforce, ensuring effective manpower planning, productivity, and performance.

Ensure strict Halal, hygiene, and safety compliance across all sites (JAKIM Halal standards, HACCP/ISO requirements).

Drive operational efficiency through SOP implementation, cost control, supply chain optimization, and waste minimization.

Business Performance & Growth

Develop operational strategies to support business expansion into new sites, industrial clients, and institutional contracts.

Lead project execution and mobilization for new site openings and contract renewals.

Strengthen operational margins through revenue optimization, cost monitoring, and continuous improvement initiatives.

Service Quality & Client Relationship

Ensure high satisfaction levels for customers, clients, auditors, and regulatory bodies.

Act as the primary escalation point for major operational issues and service gaps.

Build trust-based relationships with client stakeholders, including government-linked partners.

Governance & Risk Management

Implement strong controls over operational processes, procurement, and food handling standards.

Monitor operational KPIs, safety compliance, audits, and corrective action plans.

Proactively identify operational risks and execute mitigation strategies to protect the company’s brand and contracts.

Leadership & People Development

Provide leadership to the heads of Operations, HR & Administration, HSE, QA/Production, Procurement, and Logistics.

Strengthen leadership bench through structured development, succession planning, and performance-driven culture.

Requirements:

Bachelor’s Degree in Business, Hospitality/F&B Management, Food Technology or related fields.

Minimum 12–15 years of senior-level experience in food service, institutional catering, or large-scale multi-site operations.

Proven experience managing large workforce (800+ employees) and multi-location operational structures.

Strong financial management capability — budgeting, cost control, pricing strategy.

Familiar with government and corporate contract operations, compliance standards, and audits.

Effective communicator with strong stakeholder management and negotiation skills.

High resilience, adaptability, and decision-making capability in fast-paced operational environments.