F and B Operation Manager

CHONG PANG OLD-TIME FLAVOR PTE. LTD.; Singapore; On-site; SGD 47,000 - 78,000; Full time

Job summary

Taiwanese Food & Bakery is seeking an experienced F&B Operations Manager to oversee day-to-day outlet and central kitchen activities, ensuring smooth, profitable operations in line with company standards. You will manage production of Taiwanese food, bakery items, and related menu offerings, plan daily production, control costs, ensure food safety, and lead a motivated team through busy periods.

The role requires strong leadership, hands-on problem solving, and ability to work shifts, weekends

Qualifications

• Minimum 3 years of experience in F&B operations.
• Experience in Taiwanese cuisine, bakery or similar production operations is an asset.
• Strong leadership and people-management skills.
• Able to plan work schedules, production requirements and daily priorities.
• Hands-on, proactive and capable of resolving operational issues.

Responsibilities

• Report to the Head of Department and provide regular updates on outlet and operational performance.
• Oversee F&B Operations: manage day-to-day operations of the outlet and/or central kitchen, ensuring efficient, smooth and profitable operations in accordance with company standards.
• Manage Taiwanese Food & Bakery Production: oversee the preparation and production of Taiwanese food, bakery products, pastries and related menu items, ensuring consistency in taste, presentation and quality.
• Production Planning: plan, coordinate and monitor daily food and bakery production according to sales requirements, customer demand and operational needs.
• Food Quality Control: ensure all food and bakery products meet the company's required standards for quality, freshness, taste, portioning and presentation.
• Cost & Inventory Control: monitor food ingredients, beverages, bakery supplies, inventory, wastage and labour costs to ensure operational expenditure remains within budget.
• Food Safety & Hygiene Compliance: ensure strict compliance with prevailing food safety, hygiene, workplace safety and regulatory requirements.
• Staff Management & Scheduling: plan staff rosters and shift schedules to ensure adequate manpower coverage for daily operations and peak periods.
• Supervision & Task Assignment: lead, supervise and assign duties to outlet, kitchen and bakery employees, ensuring responsibilities are clearly communicated and completed efficiently.
• Service Standards: ensure employees consistently uphold the company's customer service and operational standards.
• Equipment & Facility Maintenance: monitor the condition of kitchen, bakery and outlet equipment and arrange for repairs and maintenance when required.
• Waste Management: monitor food wastage and implement appropriate controls to minimise unnecessary waste and improve cost efficiency.
• Administrative Duties: handle operational administrative matters, including cash management, stock records, inventory documentation, wastage records and other required reports.
• Team Leadership: foster a positive and cooperative working environment by demonstrating professionalism, initiative, teamwork and good problem-solving skills.
• Hands-on Operations: be prepared to assist with food preparation, baking and other operational duties when required, particularly during peak periods or manpower shortages.

Skills

Leadership

Cost control

Staff management

Production planning

Food safety

Job description

F&BOperations Manager

Taiwanese Food & Bakery

Key Responsibilities

• Report to the Head of Department and provide regular updates on outlet and operational performance.
• Oversee F&B Operations: Manage the day-to-day operations of the outlet and/or central kitchen, ensuring efficient, smooth and profitable operations in accordance with company standards.
• Manage Taiwanese Food & Bakery Production: Oversee the preparation and production of Taiwanese food, bakery products, pastries and related menu items, ensuring consistency in taste, presentation and quality.
• Production Planning: Plan, coordinate and monitor daily food and bakery production according to sales requirements, customer demand and operational needs.
• Food Quality Control: Ensure all food and bakery products meet the company's required standards for quality, freshness, taste, portioning and presentation.
• Cost & Inventory Control: Monitor food ingredients, beverages, bakery supplies, inventory, wastage and labour costs to ensure operational expenditure remains within budget.
• Food Safety & Hygiene Compliance: Ensure strict compliance with prevailing food safety, hygiene, workplace safety and regulatory requirements. Maintain high standards of cleanliness and sanitation within the outlet, kitchen and food preparation areas.
• Staff Management & Scheduling: Plan staff rosters and shift schedules to ensure adequate manpower coverage for daily operations and peak periods.
• Supervision & Task Assignment: Lead, supervise and assign duties to outlet, kitchen and bakery employees, ensuring responsibilities are clearly communicated and completed efficiently.
• Service Standards: Ensure employees consistently uphold the company's customer service and operational standards.
• Equipment & Facility Maintenance: Monitor the condition of kitchen, bakery and outlet equipment and arrange for repairs and maintenance when required.
• Waste Management: Monitor food wastage and implement appropriate controls to minimise unnecessary waste and improve cost efficiency.
• Administrative Duties: Handle operational administrative matters, including cash management, stock records, inventory documentation, wastage records and other required reports.
• Team Leadership: Foster a positive and cooperative working environment by demonstrating professionalism, initiative, teamwork and good problem-solving skills.
• Hands-on Operations: Be prepared to assist with food preparation, baking and other operational duties when required, particularly during peak periods or manpower shortages.

Job Requirements

• Minimum 3 years of relevant working experience in F&B operations, preferably in a supervisory or managerial capacity.
• Experience in Taiwanese cuisine, bakery, pastry or similar food production operations would be an advantage.
• Good understanding of food safety, hygiene, inventory management, manpower planning and cost control.
• Strong leadership and people-management skills, with the ability to supervise and motivate kitchen, bakery and service staff.
• Able to plan work schedules, coordinate production requirements and manage daily operational priorities.
• Hands-on, proactive and capable of resolving operational issues independently.
• Good communication and interpersonal skills, with a customer-oriented mindset.
• Self-disciplined, responsible, energetic and able to work effectively in a fast-paced F&B environment.
• Able to work shifts, weekends and public holidays where required.
• Physically fit and comfortable with prolonged standing and the physical demands of F&B operations.