F&B Operations Director

Randstad Singapore; Singapore; On-site; SGD 250,000 - 350,000; Full time

Job summary

Randstad Singapore is assisting in finding an experienced F&B Operations Director for a hospitality group in Singapore. You will provide leadership across a portfolio of restaurant concepts, driving performance, consistency and operational excellence.

The role balances on‑the‑ground leadership with strategic planning to meet commercial objectives and guest experience standards. The successful candidate will review business performance, develop operational strategy and coach restaurant teams,

Qualifications

• Significant experience in F&B, restaurant or hospitality operations with responsibility for performance.
• Proven track record overseeing multiple restaurants, outlets or concepts is highly advantageous.
• Strong commercial acumen with budgets, P&L, costs and productivity responsibility.
• Demonstrated ability to lead and develop restaurant management and operational teams.
• Deep understanding of service standards, guest experience and operational execution.

Responsibilities

• Provide leadership and operational direction across multiple F&B establishments, collaborating with Restaurant Managers and Executive Chefs.
• Develop annual operating plans, budgets and commercial priorities for the portfolio.
• Own restaurant performance metrics including revenue, profitability, costs, labour productivity and inventory.
• Analyse performance to identify opportunities to improve margins and efficiency.
• Maintain high standards in service delivery, food quality and guest experience across all venues.
• Partner with culinary leadership on menu development and product quality improvements.
• Establish and continuously improve operating procedures and standards across concepts.
• Develop leadership capabilities through coaching and performance management.
• Collaborate with marketing to drive traffic, engagement and revenue.
• Coordinate with procurement, maintenance and other stakeholders for smooth operations.
• Ensure compliance with food safety, hygiene, licensing and other requirements.
• Review performance and provide management with actionable recommendations.
• Support new initiatives for ongoing development of the F&B operations.

Skills

F&B operations leadership

Multi-restaurant oversight

Budget & P&L management

Team development

Guest experience excellence

Operational planning

Stakeholder collaboration

Food safety & compliance

Thriving in fast-paced environments

Job description

Our client is an established hospitality and lifestyle group with a strong presence in Singapore and a portfolio of distinctive food and beverage concepts.

Known for delivering high-quality dining and guest experiences, the organisation operates multiple restaurant concepts spanning different cuisines and formats. As the business continues to strengthen its F&B portfolio, they are looking for an experienced operations leader to drive performance, consistency and operational excellence across the group.

about the job

The F&B Operations Director will provide overall operational and commercial leadership across a portfolio of restaurant concepts.

Working closely with restaurant leaders, culinary teams and other business functions, you will be responsible for ensuring each establishment delivers a consistently strong guest experience while achieving its commercial and operational objectives.

This is a hands‑on leadership position requiring someone who is equally comfortable reviewing business performance, developing operational strategy and spending time on the ground with restaurant teams.

Key responsibilities include:

• Provide leadership and operational direction across multiple F&B establishments, partnering closely with Restaurant Managers, Executive Chefs and other functional leaders.
• Develop annual operating plans, budgets and commercial priorities for the restaurant portfolio.
• Take ownership of restaurant performance, including revenue, profitability, operating expenses, food costs, labour productivity and inventory management.
• Analyse business performance and identify opportunities to improve margins, operational efficiency and overall restaurant performance.
• Maintain consistently high standards across service delivery, food quality, guest experience and day‑to‑day restaurant operations.
• Partner with culinary leadership on menu development, product quality and opportunities to strengthen the overall dining proposition.
• Establish and continuously improve operating procedures and standards across the restaurant portfolio.
• Develop restaurant leadership capabilities through coaching, performance management and sharing of best practices across concepts.
• Work collaboratively with marketing teams on initiatives designed to increase restaurant traffic, customer engagement and revenue.
• Partner with internal stakeholders and external vendors across areas such as procurement, maintenance and operational support.
• Ensure restaurants operate in accordance with applicable food safety, hygiene, licensing and operational requirements.
• Review restaurant performance regularly and provide management with recommendations and action plans to improve business results.
• Support new initiatives and projects relating to the continued development of the group's F&B operations

skills and experience required

• Significant experience in F&B, restaurant or hospitality operations, with demonstrated responsibility for business and operational performance.
• Experience overseeing multiple restaurants, outlets or F&B concepts would be highly advantageous.
• Strong commercial acumen with practical experience managing budgets, P&L performance, food costs, inventory and operating expenses.
• Proven ability to lead and develop restaurant management and operational teams.
• Strong understanding of restaurant operations, service standards and guest experience.
• Ability to translate business objectives into practical operational plans and measurable results.
• Strong stakeholder management skills with the ability to collaborate effectively across culinary, marketing, procurement and other business functions.
• Good understanding of food safety, hygiene and relevant operational requirements.
• Comfortable operating in a fast‑paced environment and managing multiple business priorities simultaneously.