F&B Operations Manager

LEGACY OF PRAWN PTE. LTD.; Singapore; On-site; SGD 67,000 - 100,000; Full time

Job summary

Legacy of Prawn PTE. LTD. in Singapore is seeking a hands-on F&B Operations Manager to oversee the daily operations of our multi-stall outlets.

Reporting to the Business Owner, you will take ownership of roving audits, staff rostering, relief coverage, inventory and cost control, hygiene compliance, and stall performance. In a lean team with no intermediate supervisors, you will regularly travel between outlets, ensure quality and SOP compliance, manage cash handling and POS oversight,

Qualifications

• Hands-on supervision experience in F&B operations.
• Experience managing multiple stalls/kiosks is highly advantageous.
• Strong execution, integrity and accountability.
• Willingness to work across outlets and weekends.

Responsibilities

• Oversee daily multi-outlet operations and ensure quality.
• Enforce food safety and hygiene in line with regulations.
• Plan staff rosters and optimize labor efficiency.
• Cover shifts during peak hours or shortages.
• Train frontline crew on SOPs and customer service.
• Monitor stock, cost control, and wastage.
• Reconcile sales and oversee POS across outlets.
• Liaise with mall operators and vendors.
• Provide reports and recommendations to the owner.

Skills

Staff rostering

Operational management

Food safety & hygiene

Problem-solving

Independent worker

Customer service

Education

WSQ Food Safety Certification (Level 1/3)

Job description

About the Role

We are looking for a hands-on, energetic F&B Operations Manager to oversee the daily operations of our multi-stall / kiosk outlets. Reporting directly to the Business Owner, you will be the backbone of our ground operations. In this lean-team structure without intermediate supervisors, you will take full ownership of roving outlet audits, staff rostering, hands-on cover/relief, inventory and cost control, hygiene compliance, and stall performance.

Key Responsibilities

• Multi-Outlet Daily Operations: Rove across stalls to ensure consistent food quality, operational SOP compliance, fast turnarounds, and top-notch customer satisfaction.
  
• Hygiene & Compliance: Enforce stringent food safety and cleanliness standards in full compliance with SFA regulations and food court/mall grading requirements.
  
• Manpower & Shift Roster: Manage weekly/monthly staff rosters for full-timers and part-timers across all stalls, optimizing labor efficiency.
  
• Hands-on Relief / Stand-in: Be the ultimate "troubleshooter" — step in to cover shifts or assist on the line (cashiering, prep, packing) during peak hours or unexpected staff shortages.
  
• On-the-Job Training: Train and coach frontline crew members on standard operating procedures, hygiene practices, and customer service.
  
• Inventory & Cost Control: Monitor stock replenishment, minimize food wastage, conduct regular stock takes, and maintain healthy food cost margins (COGS).
  
• Cash & POS Oversight: Reconcile daily sales reports, cash float, and POS transactions across all outlets to ensure financial accountability.
  
• Equipment & Landlord Liaison: Manage equipment maintenance and maintain cordial relationships with food court operators, mall management, and external vendors.
  
• Direct Reporting to Owner: Provide regular operational updates, sales reviews, and practical recommendations directly to the business owner to improve profitability.
  

Requirements

• Minimum 3 years of hands-on operational supervisory or management experience in F&B (experience managing multiple food stalls, food courts, kiosks, or fast-casual concepts is highly advantageous).
  
• Possess a valid WSQ Food Safety Course (Level 1 / 3) or relevant Food Hygiene certification is preferred.
  
• Formal academic qualification is not required — we prioritize practical ground capability, adaptability, integrity, and strong execution.
  
• Willing to be hands-on, mobile across outlets, and work alongside frontline staff when required.
  
• Strong interpersonal and problem-solving skills; able to work independently with high accountability.
  
• Flexible to work shifts, weekends, and Public Holidays in accordance with F&B operational demands.