F&B Operations Manager

ABBA OL PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A hospitality management firm in Singapore is seeking an F&B Operations Manager to oversee daily food and beverage operations. The ideal candidate will ensure exceptional customer experiences, manage staff effectively, and maintain compliance with health and safety regulations. The role requires a Bachelor's degree in a relevant field and significant experience in F&B operations. The company offers a competitive salary and opportunities for career growth.

Benefits

Competitive salary based on experience

Performance-based incentives

Health and wellness benefits

Career growth opportunities

Qualifications

• Minimum of 5-8 years of experience in F&B operations.
• At least 3 years in a managerial role.
• Experience in high-volume restaurants, hotels, or catering services.

Responsibilities

• Oversee day-to-day F&B operations including restaurants and bars.
• Develop and manage budgets for F&B operations.
• Recruit and train F&B staff.
• Ensure high levels of guest satisfaction.
• Ensure compliance with health, safety, and food hygiene regulations.
• Work with marketing to develop promotions.

Skills

Strong leadership and team management

Excellent communication and customer service

Financial acumen

Knowledge of food safety and hygiene regulations

Ability to work in a fast-paced environment

Strong problem-solving and decision-making

Education

Bachelor’s degree in Hospitality Management or related field

Job description

F&B Operations Manager

Location: All the Outlets

Reports To: General Manager / Director of Operations

Industry: Hospitality, Restaurants, Hotels

Job Summary

The F&B Operations Manager is responsible for overseeing the daily operations of food and beverage services, ensuring exceptional customer experiences, maintaining quality standards, and driving profitability. The role involves managing staff, optimizing operational efficiency, and ensuring compliance with health, safety, and hygiene regulations.

Key Responsibilities

• 1. Operations Management

  Oversee day-to-day F&B operations, including restaurants, bars, banquets, and catering services.

  Ensure efficient service flow, optimal staff deployment, and smooth coordination between kitchen and service teams.

  Monitor inventory, supply chain, and cost control measures to minimize waste and maximize profitability.

  Implement and maintain high-quality service standards, ensuring customer satisfaction.

• 2. Financial & Budget Management

  Develop and manage budgets for F&B operations, controlling costs and optimizing revenue.

  Analyze financial reports, sales performance, and operational expenses to drive cost efficiency.

  Develop pricing strategies and promotions to enhance revenue generation.

• 3. Team Leadership & Staff Development

  Recruit, train, and mentor F&B staff, ensuring excellent service delivery.

  Conduct performance evaluations, provide constructive feedback, and foster a positive work environment.

  Implement training programs to enhance skills and improve customer service standards.

• 4. Customer Experience & Service Excellence

  Ensure high levels of guest satisfaction by maintaining service quality and responding to feedback promptly.

  Address customer complaints professionally, ensuring timely resolution.

  Monitor and improve overall dining experiences, ambiance, and service standards.

• 5. Compliance & Safety

  Ensure all F&B operations comply with health, safety, and food hygiene regulations.

  Maintain licensing requirements for alcohol service and food safety.

  Conduct routine audits and inspections to ensure compliance with industry standards.

• 6. Marketing & Promotions

  Work with marketing teams to develop promotional campaigns, menu launches, and special events.

  Analyze market trends and customer preferences to create competitive offerings.

  Engage in community events and partnerships to enhance brand reputation.

Key Requirements

Education & Experience

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• Minimum of 5-8 years of experience in F&B operations, with at least 3 years in a managerial role.
• Experience in high-volume restaurants, hotels, or catering services.

Skills & Competencies

• Strong leadership and team management abilities.
• Excellent communication and customer service skills.
• Financial acumen, including budgeting and cost control.
• Knowledge of food safety and hygiene regulations.
• Ability to work in a fast-paced environment and handle pressure.
• Strong problem-solving and decision-making skills.

Work Schedule & Conditions

• Flexible schedule, including evenings, weekends, and holidays as required.
• Hands‑on role requiring active involvement in restaurant/hotel operations.

Salary & Benefits

• Competitive salary based on experience.
• Performance-based incentives.
• Health and wellness benefits.
• Career growth opportunities within the company.