Assistant Director, Central Kitchen & Logistics

FSK Advisory Pte. Ltd.; Singapore; On-site; SGD 180,000 - 300,000; Full time

Job summary

FSK Advisory Pte. Ltd. is seeking an Assistant Director, Central Kitchen & Logistics to lead the central kitchen and logistics operations, set strategy, and drive KPIs for growth. The role requires building a high-performance management team and ensuring top quality across all outlets.

The position emphasizes strategic planning, operations leadership, and overseeing production, warehousing, and distribution while maintaining food safety standards and cost targets to support rapid expansion plans.

Qualifications

• 10 to 15 years of experience in F&B with at least 5 years in a senior management role.
• Proven track record managing central kitchen operations and logistics for a multi-outlet F&B group.
• Experience supporting business expansion including new outlets, new concepts, or M&A/partnerships.
• Strong budgeting, P&L management and KPI setting experience.

Responsibilities

• Strategic planning: set KPIs, drive expansion and operational improvements.
• Operations leadership: lead a high-performance management team and ensure service quality.
• Central Kitchen & Logistics oversight: manage production, warehousing, and distribution.
• Oversee compliance with SOPs, food safety, workplace safety and company policies.
• Undertake projects assigned by management.

Skills

Strategic thinking

Leadership

Food safety knowledge

Analytical skills

Communication

Prioritization

Education

Degree in Business Administration/Hospitality Management/Culinary Management/Supply Chain

Food safety certification (HACCP/ISO 22000) is an advantage

Job description

The Assistant Director, Central Kitchen & Logistics is responsible for all aspects of central kitchen and logistics operations. The role sets strategy and KPIs, leads a high-performance management team, and builds the operational foundation for the company's expansion plans, while ensuring food and service quality across all outlets.

Key responsibilities

Strategic planning

• Implement strategies for operational management and development to meet organisational plans and goals within budgets and timelines.
• Set KPIs and develop strategies for expansion and operational improvement.
• Drive the continuous evolution of current brands and the development of new dining concepts to keep the business relevant to the market.
• Provide timely, accurate and complete reports on operations to senior management.
• Identify and evaluate strategic opportunities for company growth and expansion, including M&A and partnerships.

Operations Leadership

• Motivate and lead a high-performance management team to achieve the sales, profitability and business objectives set by the company.
• Provide day-to-day leadership to a service organisation that reflects the company's mission and core values.
• Groom and build a team of motivated F&B professionals to support the company's aggressive expansion plan.
• Oversee and ensure the smooth running of all aspects of restaurant operations.
• Define processes and monitoring systems so that food and service meet a high quality standard.
• Own the measurement and effectiveness of all internal and external processes.
• Undertake projects assigned by management.

Central Kitchen and Logistics Oversight

• Oversee Central Kitchen production, ensuring output meets outlet demand, quality standards and cost targets.
• Oversee logistics operations, including warehousing, route planning, order fulfilment and deliveries to outlets and customers, through the Logistics Manager.
• Ensure inventory accuracy, effective stock control and minimal wastage across the Central Kitchen and warehouse.
• Ensure all functions comply with company SOPs, the food safety management system, workplace safety and all other policies and procedures.

Requirements:

Experience

• 10 to 15 years of experience in the Food & Beverage (F&B) industry, with at least 5 years in a senior management role.
• Proven track record managing central kitchen operations and logistics for a multi-outlet F&B group.
• Experience supporting business expansion, such as new outlet openings, new concept launches, or M&A and partnership projects.
• Strong exposure to budgeting, P&L management and KPI setting.

Education

• Degree in Business Administration, Hospitality Management, Culinary Management, Supply Chain or a related field.
• Food safety certification (e.g. HACCP, ISO 22000) is an advantage.

Skills and competencies

• Strategic thinker who can turn business goals into clear operational plans.
• Strong leader with experience building, coaching and retaining high-performing teams.
• Deep knowledge of food safety management systems, quality control and workplace safety.
• Commercially minded, with strong analytical and reporting skills.
• Excellent communication and stakeholder management skills, from frontline staff to senior management and external partners.
• Comfortable in a fast-paced, high-growth environment and able to manage multiple priorities.