F&B MANAGER

TUAS POT PTE. LTD.; Singapore; On-site; SGD 70,000 - 95,000; Full time

Job summary

A leading food and beverage company in Singapore is seeking an experienced F&B Operations Manager to oversee daily operations and ensure exceptional guest experiences. The successful candidate will manage staff, develop operational procedures, and enhance profitability while maintaining high standards. This role requires a bachelor's degree in Hospitality Management and a minimum of 5 years of relevant experience, including leadership in operations. Competitive compensation and opportunities for growth are offered.

Qualifications

• Minimum 5 years of experience in F&B management, with 2 years in an operations-level leadership role.
• Strong knowledge of F&B operations, cost control, and service standards.
• Ability to handle high-pressure situations effectively.

Responsibilities

• Oversee daily operations of food and beverage outlets and catering.
• Develop and implement operational procedures and service standards.
• Lead, train, and develop F&B staff, ensuring a positive team environment.
• Manage inventory and vendor relations for cost-effective purchasing.
• Prepare and manage budgets and forecasts for F&B operations.

Skills

Leadership skills

Communication skills

Team management skills

Cost control knowledge

Service standards knowledge

Education

Bachelor’s degree in Hospitality Management

Equivalent experience

Tools

POS systems

Microsoft Office

Inventory software

Scheduling software

Job description

We are seeking a dynamic and experienced F&B Operations Manager to oversee and lead the daily operations of our food and beverage outlets. The ideal candidate will be responsible for ensuring exceptional guest experiences, optimizing profitability, and maintaining high operational standards across all F&B units.

Key Responsibilities

• Oversee daily operations of all food and beverage outlets, and catering.
• Develop and implement operational procedures, service standards, and quality assurance processes.
• Monitor guest satisfaction and handle customer complaints promptly and professionally.
• Lead, train, and develop F&B staff, ensuring a positive and productive team environment.
• Work with the executive chef and kitchen team to ensure menu consistency, food quality, and presentation standards.
• Manage inventory, ordering, and vendor relations to ensure cost-effective purchasing and minimal waste.
• Prepare and manage budgets, forecasts, and financial reports for F&B operations.
• Ensure compliance with health, safety, hygiene, and licensing regulations.
• Coordinate with other departments to plan and execute events, promotions, and private functions.
• Analyze sales, cost control reports, and other performance indicators to drive continuous improvement.

Job Requirements

Education

• Bachelor’s degree in Hospitality Management, Business Administration, or related field. Equivalent experience may be considered.
• Minimum 5 years of experience in F&B management, with at least 2 years in an operations-level leadership role.

Skills

• Strong leadership, communication, and team management skills. In-depth knowledge of F&B operations, cost control, and service standards.
• Ability to handle high-pressure situations and solve problems efficiently.
• Proficiency in POS systems and Microsoft Office; knowledge of inventory and scheduling software is a plus.

Personal Attributes

• Guest-oriented and service-driven.
• Strong organizational and multitasking abilities.
• Attention to detail and commitment to quality.
• Flexible with work hours, including weekends and holidays.