Chief Operating Officer(F&B Group)

BACHMANN JAPANESE RESTAURANT PTE LTD; Singapore; On-site; SGD 300,000 - 600,000; Full time

Job summary

BACHMANN JAPANESE RESTAURANT PTE LTD seeks a strategic leader to shape and execute the group's short- and long-term business strategies across its restaurant portfolio in Singapore. You will identify growth opportunities, partnerships and drive transformative changes delivering revenue growth and market presence.

Responsibilities include overseeing group operations, financial performance, HR leadership, governance, and risk management, while ensuring brand integrity, customer experience, and

Job description

2.1 Strategic Leadership and Business Development

• Develop and execute the Group's short-term and long-term business strategies in alignment with the Company's objectives.


• Identify business opportunities, market trends, new concepts, expansion plans and strategic partnerships.


• Lead business transformation, organisational development and continuous improvement initiatives.


• Evaluate new business ventures, acquisitions, investments and expansion opportunities.


• Drive revenue growth, market share and the Group's competitive positioning.

2.2 Business and Financial Management

• Take overall responsibility for the Group's financial and commercial performance.


• Oversee annual budgets, financial forecasts, revenue targets and operating expenditures.


• Monitor profitability, EBITDA, net profit, food costs, labour costs and other operating expenses.


• Review financial reports and implement corrective measures to address underperformance.


• Ensure effective cost control, cash flow management and utilisation of Company resources.


• Evaluate the financial viability and returns of new outlets, projects and major investments.

2.3 Group Operations Management

• Oversee the overall operations of all restaurants, central kitchen facilities and business units.


• Ensure consistent standards in food quality, service delivery, hygiene, cleanliness and operational efficiency.


• Monitor outlet and departmental performance through regular reviews, inspections and operational audits.


• Drive productivity, cost efficiency, inventory control and wastage reduction.


• Resolve major operational issues and ensure effective business continuity.


• Ensure proper coordination between operations, central kitchen and supporting departments.

2.4 Human Resources, Leadership and Management Accountability

• Provide overall leadership and direction to Department Heads, General Managers, Operations Managers and senior management personnel.


• Oversee manpower planning, organisational structure, recruitment and workforce development.


• Ensure managers are accountable for the performance, conduct and management of their respective departments and employees.


• Review management and employee performance and ensure appropriate performance improvement measures are implemented.


• Oversee succession planning, leadership development, employee engagement and talent retention.


• Exercise management and disciplinary authority within the Company's policies, applicable employment laws and delegated authority.


• Promote a culture of accountability, professionalism, teamwork and performance excellence.

2.5 Management and Decision-Making Authority

• Exercise overall executive authority in managing and directing the Group's business operations.


• Establish operational priorities, departmental objectives and management expectations.


• Direct and supervise management personnel and ensure effective execution of Company policies and instructions.


• Make operational, manpower and resource allocation decisions within approved authority limits.


• Review management performance and implement appropriate corrective or disciplinary measures within delegated authority.


• Resolve interdepartmental issues and ensure accountability across all business units.


• Escalate major investments, significant financial commitments and reserved matters to the CEO, Chairman or Board for approval.

2.6 Sales, Marketing and Customer Experience

• Develop strategies to increase sales, customer traffic, market share and overall business revenue.


• Oversee marketing campaigns, promotions, brand positioning and customer acquisition initiatives.


• Establish customer service standards and monitor customer satisfaction and feedback.


• Drive improvements in food quality, service standards and overall guest experience.


• Protect and strengthen the Group's brand image and reputation.

2.7 Procurement, Supply Chain and Central Kitchen

• Oversee procurement strategies, supplier management and major purchasing agreements.


• Ensure competitive pricing, product quality, supply continuity and cost optimisation.


• Monitor inventory management, purchasing controls and wastage reduction.


• Oversee central kitchen production, food quality, hygiene and distribution efficiency.


• Ensure effective coordination between suppliers, central kitchen and restaurant outlets.

2.8 Compliance, Risk Management and Corporate Governance

• Ensure compliance with applicable Singapore employment laws, food safety regulations, workplace safety requirements and licensing obligations.


• Oversee internal controls, corporate governance, operational audits and regulatory compliance.


• Manage significant business risks, operational incidents and corrective action plans.


• Ensure proper maintenance of licences, permits, insurance coverage and statutory requirements.


• Oversee business continuity, emergency response and risk mitigation arrangements.

2.9 Co