FOOD SERVICE MANAGER

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A food service management company in Singapore is seeking an experienced Food Service Manager to oversee daily operations. Responsibilities include supervising food service areas, managing staff, and ensuring compliance with health regulations. Ideal candidates will have a Bachelor’s degree and 3-5 years of experience in food service management. This role emphasizes high food quality standards and customer satisfaction.

Qualifications

• 3-5 years of experience in food service management.
• Strong knowledge of food safety regulations.
• ServSafe or equivalent food safety certification.

Responsibilities

• Supervise food service operations including kitchen and dining areas.
• Hire, train, and schedule food service staff.
• Ensure compliance with food safety and health regulations.
• Monitor food quality, presentation, and portion control.
• Manage inventory and vendor contracts.

Skills

Leadership

Communication

Customer Service

Food Safety Knowledge

Time Management

Education

Bachelor’s degree in Hospitality Management or related field

Tools

Food Service Management Software

Microsoft Office Suite

Job description

Job Summary:

We are seeking a highly organized and experienced Food Service Manager to oversee the daily operations of our food service department. The ideal candidate will ensure efficient service, high food quality standards, compliance with health and safety regulations, and a positive customer experience. You will be responsible for managing staff, inventory, budgets, and vendor relationships.

Key Responsibilities:

• Supervise all food service operations including kitchen, dining areas, and catering (if applicable).
• Hire, train, and schedule food service staff; provide leadership and performance evaluations.
• Ensure compliance with food safety, sanitation, and health regulations (e.g., HACCP, FDA, local codes).
• Monitor food quality, presentation, and portion control.
• Manage inventory, purchasing, and vendor contracts to control costs and prevent shortages.
• Develop menus in collaboration with chefs or dietitians.
• Handle customer feedback and resolve service issues promptly.
• Monitor budgets, forecast food and labor costs, and implement cost-control measures.
• Maintain cleanliness and upkeep of facilities and equipment.
• Prepare reports on sales, labor, and food costs as needed.

Requirements:

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred).
• Minimum of 3–5 years of experience in food service management.
• Strong knowledge of food safety regulations and quality control standards.
• Excellent leadership, communication, and customer service skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Proficiency in food service management software and Microsoft Office Suite.
• ServSafe or equivalent food safety certification (required or willingness to obtain).