Deputy Operation Manager

Takagi Ramen Pte Ltd; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prominent F&B company in Singapore is seeking an experienced leader to manage operations across multiple outlets. The candidate will oversee staff training, ensure compliance with health regulations, monitor performance metrics, and drive business strategies to enhance profitability. A minimum of 5 years in F&B operations, including 3 years in management, is required. Strong leadership and financial acumen are essential in this fast-paced environment, where flexibility for rotating shifts is necessary.

Qualifications

• At least 5 years in F&B operations with 3 years in a managerial role.
• Skills in leadership, financial analysis, and budgeting required.
• Must be adaptable to a fast-paced environment.

Responsibilities

• Lead and motivate outlet managers and staff.
• Implement training programs and monitor performance.
• Oversee day-to-day operations and ensure compliance.
• Set and monitor sales targets and profitability.
• Plan for new outlet openings and renovations.

Skills

Leadership and communication abilities

Financial analysis and budgeting

Knowledge of food safety regulations

Ability to work under pressure

Detail-oriented and proactive

Knowledge of menu recipes

Good interpersonal skills

Education

Degree or Diploma in Hospitality Management, Business Administration

Job description

Job Summary

We are looking for an experienced and passionate leader to oversee our F&B operations across multiple outlets. This individual will drive operational excellence, team performance, customer satisfaction, and business profitability, while supporting strategic initiatives and expansion plans.

Job Description

• Lead and Motivate outlet manager and F&B staff to maintain a high standard of service and team morale
• Implement training programs to upskill the staff and support retention strategy, Monitor staff performance through evaluation, to ensure optimal staffing levels
• Oversee day-to-day operations, to conduct weekly audits and ensure compliance with company SOP and to maintain high food hygiene, cleanliness, and service standards.
• Monitor manpower productivity and stability by setting SOP and KPI
• Plan and execute business strategies in line with the company’s goals.
• Set and monitor sales targets and outlet profitability, to manage budgets and costs (F&B, manpower, etc.).
• Lead the opening and renovation of new outlets by supporting the director in strategic planning, project execution, and meeting objectives.
• Liaise with suppliers, manage equipment repairs, and oversee contractor work.
• Plan and implement new menu launches and food cost control initiatives.
• Ensure food consistency and quality across outlets.
• Increase efficiency through SOP implementation and tech integration.
• Identify and replace underperforming team members and to drive productivity through structured job scopes and measurable KPIs.
• Maintain strong relationships with internal and external stakeholders.
• Organize and participate in company and Outlet expansion and proper maintenance of existing outlets.

Job Requirement

• At least 5 years in F&B operations, with a minimum of 3 years in a managerial role, preferably in the restaurant industry.
• Degree or Diploma in Hospitality Management, Business Administration, or a related field.
• Skills:
• Strong leadership and communication abilities.
• Proficiency in financial analysis and budgeting.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure and manage multiple tasks.
• Detail-oriented, proactive, and adaptable to a fast-paced environment
• Knowledge of menu recipes and beverages.
• Good interpersonal and communication skills with a cheerful personality
• Works 5 or 6 days per week, including weekends and public holidays, with flexibility for rotating shifts.