FOOD SERVICES OPERATIONS MANAGER

KNS HOUSE OF DELIGHTS PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A food service management company in Singapore seeks a Food Services Operations Manager to oversee daily operations, enhance customer satisfaction, manage staff, and control costs. The ideal candidate must have strong leadership skills, experience in food services, and the ability to plan menus and manage budgets. Shift work is expected.

Qualifications

• Experience in managing food service operations is required.
• Strong leadership and staff management skills.
• Excellent customer service and communication abilities.
• Understanding of inventory and supply chain processes.
• Financial management and cost control experience is a must.
• Experience in menu planning and optimization.

Responsibilities

• Manage daily operations of food services for efficiency.
• Recruit and train staff to meet service standards.
• Enhance customer satisfaction through effective service.
• Control inventory and supplier relationships for cost efficiency.
• Budget and track financial performance to improve profitability.
• Collaborate on menu design and control food costs.
• Implement marketing campaigns to attract new customers.
• Utilize technology to streamline operations and customer service.
• Solve operational challenges and ensure business continuity.

Job description

FOOD SERVICES OPERATIONS MANAGER

Job Description & Requirements

• Oversee Daily Operations – Manage food service processes, from kitchen efficiency to customer service, ensuring smooth operations.
• Staff Management & Training – Recruit, train, and oversee employees, ensuring high performance and adherence to service standards.
• Customer Service & Satisfaction – Monitor customer feedback, address complaints, and enhance dining experiences to build loyalty.
• Inventory & Supply Chain Management – Manage ordering, stock control, and supplier relationships to ensure cost-effective and timely procurement.
• Financial Planning & Cost Control – Track revenue, manage budgets, control food and labor costs, and improve overall profitability.
• Menu Planning & Optimization – Collaborate with chefs to design menus, control food costs, and ensure profitability while maintaining quality.
• Marketing & Business Development – Implement promotional campaigns, partnerships, and loyalty programs to drive sales and attract new customers.
• Technology Integration & Process Optimization – Use POS systems, online ordering platforms, and automation tools to enhance operational efficiency.
• Crisis Management & Problem‑Solving – Address operational challenges, handle emergencies, and ensure business continuity in unexpected situations.
• Maintain and manage kitchen expenses, food costs, inventory, and staffing within budgetary limits.

Able to do shift work.