Director of Food & Beverage Operations

Yellow Ribbon; Singapore; On-site; SGD 180,000 - 240,000; Full time

Job summary

Little Farms is seeking a Director, Food & Beverage Operations to lead our restaurant management and front-of-house teams, elevating hospitality and driving sustainable commercial success. You will report directly to the CEO and oversee front-of-house operations across multiple venues, ensuring service standards, people development and operational performance.

You will partner with Culinary leadership to scale our hospitality system, drive profitability, open new restaurants and build robust

Responsibilities

• Lead front-of-house operations across Little Farms restaurants, ensuring service standards and guest satisfaction.
• Develop and mentor hospitality teams, coach managers and drive performance via regular reviews and training.
• Own revenue generation and profitability through accurate rostering, cost controls, menus, and beverage programs.
• Implement scalable SOPs for service, beverage prep, ordering, receiving, stock control and restaurant readiness.
• Lead beverage quality and commercial performance, including coffee, wine, beer and other beverages, with consistent pricing and cost control.
• Plan and execute new restaurant openings with manpower, training, budgets and opening readiness.
• Collaborate with Culinary, Marketing and People & Culture to grow traffic, average spend and guest loyalty.

Job description

About Little Farms

Little Farms brings together a passion for all-natural, healthy and delicious food with exceptional products, warm hospitality and memorable customer experiences. Through our grocery stores and restaurants, we help people live happier and healthier lives.

As our restaurant business grows, we are looking for an outstanding Director, Food & Beverage Operations to lead our restaurant management and front-of-house teams, elevate hospitality and drive sustainable commercial success.

The Opportunity

This is a senior leadership role for an accomplished restaurant operator who loves hospitality, develops exceptional people and knows how to build a profitable business.

Reporting directly to the CEO, you will lead front-of-house operations across our restaurants, with responsibility for service standards, people development, beverage excellence and operational performance. Working in close partnership with our Director, Executive Chef, who leads culinary and back-of-house operations, you will strengthen our existing restaurants and lead the operational launch of new venues.

You will be a visible, hands-on leader—present in our restaurants, coaching teams, engaging with guests and turning business plans into consistent results.

Key Responsibilities

1. Deliver Exceptional Hospitality

• Build a culture of warm, genuine and attentive service across every restaurant.

• Embed the Little Farms Hospitality System through practical training, coaching and consistent execution.

• Maintain excellent standards of restaurant presentation, ambience, cleanliness and service efficiency.

• Use guest feedback to improve the experience and achieve average customer ratings of at least 4.7.

2. Drive Sales and Restaurant Profitability

• Take ownership of restaurant operational and commercial performance, working with our Director, Executive Chef towards shared profitability goals.

• Develop and deliver business plans covering sales, margins, labour productivity, operating costs and EBITDA.

• Coach restaurant managers to understand their P&Ls, own their targets and take timely action.

• Improve performance through effective rostering, menu engineering, inventory management, cost control and shrinkage reduction.

3. Build and Develop Outstanding Teams

• Recruit, inspire and develop capable restaurant managers and front-of-house professionals.

• Establish clear expectations, regular coaching and meaningful performance reviews.

• Strengthen induction, hospitality, beverage and food safety training for full-time and part-time team members.

• Build succession plans and a pipeline of future restaurant leaders.

• Partner with People & Culture to attract, engage and retain talent.

4. Strengthen Operational Excellence and Food Safety

• Develop consistent, scalable operating systems that support excellent hospitality, efficiency and profitability.

• Ensure adherence to SOPs covering service, beverage preparation, ordering, receiving, stock control and restaurant readiness.

• Take direct responsibility for food safety, hygiene and regulatory compliance across front-of-house operations.

• Work closely with our Director, Executive Chef to maintain comprehensive food safety standards throughout every restaurant.

• Conduct regular operational reviews and ensure audit findings are resolved promptly.

5. Lead Beverage Quality and Commercial Performance

• Own and develop our beverage programme, including coffee, tea, juices, smoothies, wine, beer and other alcoholic beverages.

• Maintain consistent recipes, preparation standards, presentation, pricing and cost controls.

• Develop the skills of baristas, bartenders and service teams.

• Improve beverage profitability while keeping quality, freshness and guest enjoyment at the centre of the offering.

6. Grow the Business and Open New Restaurants

• Partner with Culinary and Marketing on menus, promotions, events and experiences that increase guest traffic, repeat visits and average spend.

• Connect our restaurant offering with the exceptional produce and products available across Little Farms.

• Lead operational planning for new restaurants, including manpower, recruitment, training, budgets and opening readiness.

• Support successful launches and establish clear plans to achieve post-opening performance targets.

• Contribute actively to Group strategy as a member of the senior leadership team.

Who We’re Looking For

• Significant senior leadership experience in quality restaurants or hospitality businesses operating across multiple locations.

• A proven record of improving guest experience, developing teams and delivering commercial results.

• Strong financial acumen, including restaurant P&L management, labour productivity, gross margins, cost control and EBITDA improvement.

• Deep knowledge of front-of-house operations, hospitality standards and beverage programmes.

• Experience implementing effective operating systems, training programmes and performance standards across multiple venues.

• Experience leading new restaurant openings and building operations that can scale.

• Strong understanding of Singapore’s food safety, hygiene and regulatory requirements.

• Excellent communication, coaching and problem-solving skills, with the ability to collaborate effectively with culinary and functional leaders.

The Person Who Will Succeed

You lead from the floor, build trust through your actions and take pride in helping others succeed. You combine a genuine love of hospitality with the discipline to run excellent, profitable restaurants.

You are practical, energetic and accountable. You notice the details that matter to guests, address problems promptly and bring people together around clear standards and shared goals.

Above all, you share our passion for natural, healthy and delicious food—and our belief that warm hospitality makes a difference.

What We Offer

• The opportunity to shape the future of Little Farms’ restaurant business.

• A senior leadership role reporting directly to the CEO.

• The scope to develop people, strengthen existing venues and lead new restaurant openings.

• Close collaboration with culinary, retail and functional leaders across the Group.

• Meaningful work supporting our mission of helping people live happier and healthier lives.