Food Service Operations Manager

RMR INTERNATIONAL PRIVATE LIMITED; Singapore; On-site; SGD 47,000 - 89,000; Full time

Job summary

The Food Service Manager at RMR INTERNATIONAL PRIVATE LIMITED will lead all food and beverage operations across kitchen, bar, and dining areas in Singapore, ensuring quality, hygiene, and guest satisfaction. You will supervise staff, manage procurement, menus, and costs while maintaining compliance with SFA and liquor regulations.

You will collaborate with chefs and vendors, drive profitability through planning, inventory control, and timely reporting, and foster a safe, customer-focused dining

Qualifications

• Diploma or Degree in Food & Beverage Management, Hospitality, or Business Administration.
• Experience in food service operations and staff supervision.
• Knowledge of food safety, hygiene and sanitation standards.

Responsibilities

• Oversee daily food service operations including kitchen, bar, and dining areas.
• Ensure high standards of food quality, hygiene, and customer service.
• Manage and train staff in food preparation, service, hygiene, and safety procedures.
• Plan menus in coordination with chefs and monitor portion control and food presentation.
• Ensure compliance with SFA, NEA, and liquor licensing regulations.
• Monitor financial performance, control operating costs, and prepare management reports.

Skills

Leadership

Communication

Budgeting

Cost control

Staff training

Organizational skills

Food safety knowledge

Education

Diploma or Degree in Food & Beverage Management, Hospitality, or Business Administration

Tools

MS Office

POS systems

Inventory software

Job description

The Food Service Manager at RMR INTERNATIONAL PRIVATE LIMITED will lead all food and beverage operations across kitchen, bar, and dining areas in Singapore, ensuring quality, hygiene, and guest satisfaction. You will supervise staff, manage procurement, menus, and costs while maintaining compliance with SFA and liquor regulations.

You will collaborate with chefs and vendors, drive profitability through planning, inventory control, and timely reporting, and foster a safe, customer-focused dining