F&B Operations Manager

SUNSET METT SING PTE. LTD.; Singapore; On-site; SGD 72,000 - 144,000; Full time

Job summary

METT Singapore, a Heritage Icon in Fort Canning Park, is seeking an experienced F&B Operations Manager. You will work with the Director of Culinary & F&B experiences to prepare the restaurant for opening, set up dining room, bar and lounge workflows, recruit and train the team, and ensure a premium guest journey.

You will oversee front-of-house and bar operations, drive revenue, manage budgets, and align service flow with the Head Chef and events team.

Qualifications

• Diploma in Food & Beverage, Hospitality Management or an equivalent discipline preferred.
• Minimum 4-5 years of experience in F&B operations, with at least 2 years in a supervisory or managerial role.
• Pre-opening experience – participated in launching a new F&B outlet from setup to opening.
• Experience in a premium or fine-dining restaurant is preferred; exposure to Korean cuisine or live-grill is an advantage.
• Strong understanding of service standards and ability to train and uphold them across a new team.
• Good beverage knowledge including cocktails, spirits and wine.

Responsibilities

• Work with the Director of Culinary & F&B experiences and the culinary team to prepare the restaurant for opening, including timelines and readiness checklists.
• Set up operational systems, SOPs, service standards and workflows for dining room, grill, bar and lounge.
• Participate in recruitment, onboarding and induction of the team, and work with HR to hire the right people.
• Plan and run training, tastings, mock services and soft-opening trials to ensure team confidence in concept, menu and guest journey.
• Oversee daily front-of-house and bar operations to meet hospitality standards and consistency.
• Deliver the signature guest experience across grill, bar and lounge with knowledge of menu and beverages.
• Manage guest feedback and service recovery to protect guest satisfaction.
• Collaborate with Head Chef and bar team on service flow, menu launches, seasonal changes and events.
• Ensure compliance with policies and regulations including food safety and health & safety.
• Prepare and manage budgets, forecasts and manpower planning and schedules to meet revenue and cost targets.
• Control operating costs, monitor stock and supplier relationships.
• Drive revenue through upselling, reservations management and private events.
• Lead, coach and develop front-of-house and bar teams; set goals and evaluate performance.
• Plan rosters and manage manpower efficiently and provide constructive feedback.

Skills

Leadership & people management

Customer service

Communication

Decision making under pressure

Education

Diploma in F&B / Hospitality Management

Job description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 112 venues and with presence in 27 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The F&B Operations Manager oversees the front-of-house, bar and lounge, and private events operations. This role will assist in setting up systems, standards and teams during the pre-opening phase and ensures every guest receives a seamless, memorable experience that reflects the restaurant brand and drives revenue and profitability.

Day to day Responsibilities:

• Work with the Director of Culinary and F&B experiences and the culinary team to prepare the restaurant for opening, including timelines, critical paths and readiness checklists.

• Set up operational systems, SOPs, service standards and workflows for the dining room, grill, bar and lounge.

• Participate in recruitment, onboarding and induction of the team, working with HR to hire the right people.

• Plan and run training, tastings, mock services and soft-opening trials, so the team is confident in the concept, the menu and the guest journey.

• Oversee daily front-of-house and bar operations, so every service meets standards of hospitality and consistency.

• Deliver the signature guest experience across the grill, and bar and lounge, with a good understanding of the menu, premium proteins and the beverage offerings.

• Manage guest feedback and service recovery, protecting guest satisfaction.

• Work with the Head Chef and bar team to align service flow, menu launches, seasonal changes and special events.

• Ensure compliance with company policies and procedures and all applicable regulations, including food safety, hygiene, workplace health and safety.

• Prepare and manage budgets, forecasts and manpower planning and schedules to meet revenue, cost and profitability targets.

• Control operating costs, including beverage costs, supplies, wastage and breakages.

• Monitor sales and key performance indicators, and act on trends to improve performance.

• Drive revenue through upselling, reservations management, private events and partnerships.

• Oversee stock control, inventory management and supplier relationships.

• Oversee private dining and event bookings, working with the events and sales team for seamless execution.

• Support marketing and public relations initiatives, collaborations, pop-ups and guest-engagement activities that build the brand in Singapore.

• Lead, coach and develop the front-of-house and bar teams, creating a culture of service excellence and teamwork.

• Set clear goals, evaluate performance and submit reviews on time.

• Plan rosters and manage manpower efficiently.

• Recommend promotions and salary reviews, provide constructive feedback, and maintain discipline where needed.

• Perform other duties relevant to the role as assigned.

Knowledge, skills and qualifications:

• Diploma in Food & Beverage, Hospitality Management or an equivalent discipline preferred.

• Minimum 4-5 years of experience in F&B operations, with at least 2 years in a supervisory or managerial role.

• Pre-opening experience - taken part in the launch of a new restaurant, bar or hotel F&B outlet, from set-up and team training to opening.

• Experience in a premium or fine-dining restaurant is preferred. Exposure to Korean cuisine, live-grill dining is an advantage.

• Strong understanding of service standards, and the ability to set, train and uphold them across a new team.

• Good beverage knowledge, including cocktails, spirits and wine, to support bar and lounge operations.

• Customer-oriented, with a genuine passion for hospitality and for creating memorable guest experiences.

• Critical thinker and problem solver, able to stay calm and make sound decisions under pressure, especially during the opening phase.

• Good organizational and time-management skills, able to juggle opening deadlines alongside daily operations.

• A hands-on, adaptable team player who is comfortable in a fast-paced, multicultural environment.