Chief Operating Officer (COO)

11 HOUSE PTE. LTD.; Singapore; On-site; SGD 240,000 - 320,000; Full time

Job summary

11 HOUSE PTE. LTD. in Singapore seeks a seasoned Chief Operating Officer to lead operations across multiple outlets, ensuring profitability, guest satisfaction, and scalable systems.

The role requires extensive F&B leadership, strategic execution, and the ability to build strong management teams in a fast-growing restaurant group. The COO will own SOPs, operations strategy, budgeting, and performance management, while ensuring compliance with local regulations and high standards of service

Qualifications

• Minimum 12 years of F&B/restaurant or hospitality management experience.
• Proven track record in large-scale restaurants or multi-outlet operations.
• Senior management experience with multiple outlets and large budgets.
• Strong knowledge of P&L, budgeting, labor and food cost controls.

Responsibilities

• Oversee day-to-day operations of all outlets, kitchens, and front-of-house
• Develop and execute the company’s operational strategy aligned with growth
• Establish SOPs, standards, quality control, and performance management
• Own operational performance including revenue, costs, labor productivity and profitability
• Build and lead senior operations teams including General Managers and Restaurant Managers
• Develop talent pipelines and succession plans for leadership roles
• Drive scalability and prepare for multi-outlet expansion
• Implement KPIs and reporting across operations
• Collaborate with CEO/founders on budgets and expansion plans
• Oversee manpower planning, training, and retention of key staff
• Ensure compliance with Singapore food safety and regulatory requirements
• Drive initiatives to improve customer experience and brand standards
• Manage supplier relationships and external partnerships
• Identify risks and implement corrective measures
• Analyze data to identify growth and cost optimization opportunities
• Lead pre-opening planning for new outlets

Skills

Strategic Leadership

P&L Management

Cost Control

People Leadership

SOP Development

Education

Bachelor's degree in Business Administration/Hospitality Management

Job description

Position: Chief Operating Officer (COO)
Employment Type: Full-time
Industry: Food & Beverage / Restaurant
Location: Vivocity

About the Role

We are seeking an experienced and highly accomplished Chief Operating Officer (COO) to lead the overall operations of our growing restaurant business in Singapore. The successful candidate will be a senior F&B operations leader with extensive experience managing large-scale restaurants, multi-outlet operations, and established restaurant chains or hospitality groups. This is a senior leadership position requiring strong commercial acumen, operational discipline, people leadership, and the ability to build scalable systems for a rapidly growing restaurant business. You will be responsible for translating the company's strategic vision into operational excellence, driving profitability, establishing standardized operating procedures, developing management teams, and ensuring consistent guest experiences across all outlets.

Key Responsibilities

• Lead and oversee the overall day-to-day operations of the restaurant business, including all outlets, kitchens, front-of-house operations, service standards, procurement, inventory and operational support functions.
• Develop and execute the company's overall operational strategy in alignment with business growth objectives.
• Establish and continuously improve comprehensive SOPs, operational standards, quality control systems and performance management frameworks.
• Take full ownership of operational performance, including revenue, cost control, labor productivity, food cost, wastage, customer experience and outlet profitability.
• Build and lead a strong senior operations team, including General Managers, Area Managers, Operations Managers, Restaurant Managers and other key operational personnel.
• Develop management talent and succession planning systems to ensure a strong leadership pipeline.
• Drive operational scalability and prepare the organization for future multi-outlet expansion.
• Establish appropriate KPIs and management reporting systems across all operational functions.
• Work closely with the CEO/founders and other senior management to develop business plans, budgets and expansion strategies.
• Oversee manpower planning, recruitment, training, performance management and retention of key operational staff.
• Ensure compliance with Singapore's relevant food safety, workplace safety, employment and regulatory requirements.
• Lead initiatives to improve customer satisfaction, service quality, operational efficiency and overall brand standards.
• Manage relationships with key suppliers, business partners and external stakeholders where required.
• Identify operational risks and implement effective corrective and preventive measures.
• Analyze business and operational data to identify opportunities for growth, cost optimization and improved profitability.
• Lead new outlet openings, including pre-opening planning, manpower deployment, training, SOP implementation and operational readiness.

Requirements

• Minimum 12 years of relevant F&B, restaurant or hospitality management experience, with substantial experience in senior operational leadership roles.
• Proven track record in large-scale restaurants, established restaurant groups, hotel F&B operations, or major multi-outlet restaurant chains.
• Strong preference for candidates who have held senior management positions within well-established local or international restaurant groups / F&B chains.
• At least 5-8 years of senior management experience with direct responsibility for multiple outlets, large teams and significant operating budgets.
• Demonstrated experience managing multiple restaurants/outlets simultaneously, preferably across different locations.
• Proven experience overseeing large teams and developing senior management and middle-management personnel.
• Strong understanding of restaurant P&L, budgeting, labor cost, food cost, procurement, inventory management and operational controls.
• Demonstrated success in improving operational efficiency, profitability and customer experience.
• Proven experience in new outlet openings, restaurant expansion and multi-unit business scaling.
• Strong knowledge of restaurant SOP development, operational systems, service standards and quality control.
• Excellent leadership, communication, negotiation and problem-solving skills.
• Highly commercially driven, analytical and results-oriented.
• Ability to operate at both strategic and hands-on operational levels.
• Strong understanding of the Singapore F&B market and regulatory environment.
• Candidates who have worked for large restaurant chains, major hospitality groups or high-volume flagship restaurants will be strongly preferred.
• Bachelor's degree in Business Administration, Hospitality Management, F&B Management or a related discipline is preferred.

Ideal Candidate Profile

The ideal candidate is a seasoned F&B executive who has progressed through