Executive Chef: Profit-Driven Kitchen Innovator

LIMONCELLO PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

LIMONCELLO PTE. LTD. seeks an experienced Operations Manager in Singapore to oversee daily F&B activities and drive profitability.

You will analyze forecasts with management, coordinate promotions, optimize inventories, and lead kitchen and service teams to deliver high-quality guest experiences while controlling costs.

Strong leadership and communication skills are essential to manage staff throughout hiring, training and performance development in a fast-paced environment.

Qualifications

• Apply professional knowledge of food and beverage principles and practices to operational management.
• Utilize human resources management skills to effectively handle staffing and team development.
• Operate ordering and inventory systems to maintain accurate stock levels and reduce waste.
• Stay informed on culinary trends and best cooking practices to maintain menu relevance and quality.
• Demonstrate strong interpersonal communication and presentation skills to engage staff and external partners.

Responsibilities

• Collaborate with management to analyze forecasts and implement actions that meet budget targets.
• Coordinate with marketing agents to develop promotions that maximize revenue.
• Oversee daily operations to optimize workflows and inventory control for cost effectiveness.
• Develop and implement business strategies to enhance profitability of F&B operations.
• Design new dishes aligned with the menu to attract customers.
• Foster collaboration between kitchen and service teams for timely output.
• Manage HR processes including hiring, training, promotion, and termination to build a skilled team.

Skills

F&B operations

HR management

Inventory control

Culinary trends

Communication

Job description

LIMONCELLO PTE. LTD. seeks an experienced Operations Manager in Singapore to oversee daily F&B activities and drive profitability.

You will analyze forecasts with management, coordinate promotions, optimize inventories, and lead kitchen and service teams to deliver high-quality guest experiences while controlling costs.

Strong leadership and communication skills are essential to manage staff throughout hiring, training and performance development in a fast-paced environment.