F&B Manager

Sodexo Singapore Pte Ltd; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

Sodexo Singapore Pte Ltd is seeking a Food Service Manager to oversee day-to-day operations, lead the on-site team, and ensure food safety and compliance to meet client expectations and standards.

The role focuses on managing operations, driving service quality, and maintaining regulatory compliance while fostering a high-performance work culture.

Qualifications

• Diploma or equivalent qualification in Hospitality, Food & Beverage, Culinary Arts, or related discipline.
• Minimum 5 years of leadership experience in food service, catering, or hospitality.
• Ability to resolve day-to-day operational challenges in a fast-paced environment.
• Good understanding of local regulatory requirements, workplace safety, and food safety regulations.
• Strong communication, interpersonal and organizational skills.
• Proficiency in Microsoft Office and operational reporting systems.

Responsibilities

• Oversee smooth daily food service operations and maintain high service standards.
• Lead, supervise, coach, and motivate the on-site team; ensure staffing, attendance, and resource deployment.
• Ensure compliance with company policies, client requirements, and legal obligations; maintain records and licenses.
• Enforce strict food safety, hygiene, sanitation, and HACCP standards; conduct inspections and audits.

Skills

Operations management

People management

Food safety & HACCP

Compliance & governance

Communication

Organizational skills

Problem solving

MS Office

Reporting

Education

Diploma or equivalent (Hospitality/F&B/Culinary Arts)

Job description

Job Summary:

Responsible for overseeing the day-to-day food service operations to ensure smooth, safe, and efficient delivery of services in accordance with client expectations and company standards. The Food Service Manager leads and develops the on-site team, resolves operational issues promptly, ensures full compliance with food safety, hygiene, and legal requirements, and drives continuous improvement in service quality, customer satisfaction, and operational performance.

Key Responsibilities:

Operations Management

• Ensure smooth daily operations of all food service activities and maintain high standards of service delivery.
• Proactively identify, investigate, and resolve day-to-day operational issues relating to food production, service delivery, manpower, equipment, and supply interruptions.
• Monitor operational performance and implement corrective actions to maintain service excellence and operational efficiency.
• Act as the primary escalation point for operational challenges and client concerns, ensuring timely resolution.

People Management

• Lead, supervise, coach, and motivate the on-site team to achieve operational and service objectives.
• Ensure adequate manpower planning, scheduling, attendance management, and deployment of resources.
• Foster a positive, collaborative, and high-performance work culture.
• Identify training and development needs and ensure employees are competent in operational, food safety, and compliance requirements.

Compliance & Governance

• Ensure full compliance with all company policies, client requirements, and applicable legal and regulatory obligations.
• Maintain accurate operational records, licenses, certifications, and compliance documentation.
• Work closely with HR, SEQ, and relevant stakeholders to ensure all statutory and corporate compliance requirements are met.

Food Safety, Quality & Risk Management

• Ensure strict adherence to food safety, hygiene, sanitation, and HACCP standards across all food service operations.
• Implement preventive measures to eliminate food safety hazards, contamination risks, and non-conformances.
• Conduct regular inspections and audits to ensure compliance with food safety procedures and quality standards.
• Ensure all food products are stored, handled, prepared, and served according to established food safety requirements.
• Investigate food safety incidents, implement corrective actions, and prevent recurrence.

Requirements:

• Diploma or equivalent qualification in Hospitality, Food & Beverage, Culinary Arts, or a related discipline.
• Minimum 5 years of experience in a Food Service Manager, Catering Manager, Restaurant Manager, or similar leadership role within the catering, hospitality, hotel, institutional dining, or food service industry.
• Demonstrated ability to effectively manage day-to-day operational challenges and resolve issues in a fast-paced environment.
• Good understanding of local regulatory requirements, workplace safety, food safety regulations, and legal compliance requirements
• Strong communication, interpersonal, and organizational skills.
• Proficient in Microsoft Office applications and operational reporting systems.