F&B AREA MANAGER

AC HESED PTE. LTD.; Singapore; On-site; SGD 120,000 - 180,000; Full time

Job summary

AC HESED PTE. LTD. is seeking an experienced Operations Manager to oversee daily operations, performance, and profitability of multiple F&B kiosks in the assigned area. You will ensure operational efficiency, brand consistency, and outstanding customer service.

The role demands strong leadership, multi-outlet or supervisory experience, food safety knowledge, cost control, and manpower planning with performance reviews. Flexible hours including weekends and public holidays are expected.

Qualifications

• Minimum 10 years of F&B experience.
• Multi-outlet or supervisory experience preferred.
• Strong leadership and people management skills.

Responsibilities

• Manage and oversee day-to-day operations of multiple kiosks.
• Ensure compliance with SOPs, food safety, and hygiene standards.
• Monitor sales performance, costs, inventory, and wastage.
• Lead, train, and supervise kiosk teams including manpower planning.
• Maintain service quality and brand standards.
• Prepare operational and performance reports for management.

Skills

Leadership

Operations

People Management

Cost Control

Job description

Job Summary

Responsible for overseeing the daily operations, performance, and profitability of multiple F&B kiosks within an assigned area, ensuring operational efficiency, brand consistency, and high standards of customer service.

Key Responsibilities

• Manage and oversee day-to-day operations of multiple kiosks.

• Ensure compliance with company SOPs, food safety, and hygiene standards.

• Monitor sales performance, cost control, inventory, and wastage.

• Lead, train, and supervise kiosk teams, including manpower planning and performance reviews.

• Maintain service quality, brand standards, and customer satisfaction.

• Prepare operational and performance reports for management.

Requirements

• Minimum 10 years of relevant F&B experience, with multi-outlet or supervisory experience preferred.

• Strong leadership, operational, and people management skills.

• Knowledge of food safety regulations and cost control.

• Willingness to work flexible hours, including weekends and public holidays.