FOOD SERVICES OPERATIONS MANAGER

al wasiq signature pte. ltd.; Singapore; On-site; SGD 70,000 - 110,000; Full time

Job summary

al wasiq signature pte. ltd. is seeking an experienced Food Services Operations Manager to oversee the daily operation of the food-service establishment, including kitchen and service teams, inventory, cost control, and safety.

Strong leadership and hands-on ability are essential to maintain quality and profitability. You will plan staffing rosters, monitor costs, and drive improvements in guest experience and service standards.

Qualifications

• Diploma in Hotel Management or related discipline preferred.
• Minimum 5 years experience in restaurant, catering, hospitality or food-service operations with supervisory roles.
• Strong hands-on knowledge of restaurant and commercial kitchen operations.
• Experience managing both kitchen/back-of-house and customer-facing/front-of-house operations.
• Experience supervising, training, and coordinating operational employees.
• Good knowledge of food safety, hygiene, and sanitation practices.
• Experience in purchasing, inventory management, stock control, and supplier coordination.
• Experience in food-cost, manpower-cost, and operating-cost control.
• Strong customer-service and complaint-resolution skills.
• Good leadership, communication, organizational, and problem-solving abilities.
• Ability to monitor operational performance and implement improvements.
• Willingness to work according to operational requirements, including weekends and public holidays.

Responsibilities

• Manage and oversee daily food-service operations to ensure smooth workflow and operational efficiency.
• Lead front-of-house customer service and back-of-house kitchen teams to deliver consistent quality and service.
• Supervise, guide, and coordinate kitchen, service, and operational staff to meet performance standards.
• Plan manpower requirements, create duty rosters, and deploy staff according to operational demands.
• Monitor food preparation processes, kitchen workflow, portion control, and presentation to maintain quality standards.
• Provide hands-on support to kitchen operations during peak periods to ensure timely service.
• Develop and refine menu offerings, recipes, and food preparation procedures to enhance customer satisfaction.
• Maintain consistent food quality and service standards aligned with company expectations.
• Monitor customer satisfaction levels and address feedback and complaints to improve experience.
• Implement initiatives that enhance overall customer experience and operational effectiveness.
• Manage purchasing processes, control inventory levels, and coordinate with suppliers to ensure stock availability.
• Monitor and control food costs, labor costs, wastage, and other operating expenses to meet budget targets.
• Enforce proper handling, storage, and management of food ingredients and supplies to ensure safety and quality.
• Maintain high standards of food safety, hygiene, sanitation, and workplace safety in compliance with regulations.
• Ensure compliance with food-service regulations, licensing requirements, and internal operating procedures.
• Train and develop employees in kitchen operations, customer service, food safety, and operational procedures.
• Monitor employee performance and uphold operational standards through regular supervision.
• Track daily sales and operational performance, preparing reports for management review.
• Coordinate maintenance of kitchen equipment and operational facilities to minimize downtime.
• Support management in budgeting, operational planning, and continuous business improvement initiatives.
• Perform other food-service management duties as required to ensure efficient establishment operation.

Skills

Leadership

Customer service

Food safety

Menu planning

Training staff

Problem solving

Communication

Organizational skills

Team management

Education

Diploma in Hotel Management, Catering Technology, Hospitality Management, Food & Beverage Management or related discipline preferred

Job description

Job Summary

The Food Services Operations Manager is responsible for managing the overall daily operations of the food-service establishment, including kitchen operations, customer service, manpower, food quality, inventory, cost control, food safety and operational performance. The role requires strong knowledge of both front-of-house and back-of-house operations, with the ability to lead employees, maintain service and food-quality standards, control operating costs and support the overall profitability of the establishment.

Responsibilities

• Manage and oversee daily food-service operations to ensure smooth workflow and operational efficiency
• Lead front-of-house customer service and back-of-house kitchen teams to deliver consistent quality and service
• Supervise, guide, and coordinate kitchen, service, and operational staff to meet performance standards
• Plan manpower requirements, create duty rosters, and deploy staff according to operational demands
• Monitor food preparation processes, kitchen workflow, portion control, and presentation to maintain quality standards
• Provide hands-on support to kitchen operations during peak periods to ensure timely service
• Develop and refine menu offerings, recipes, and food preparation procedures to enhance customer satisfaction
• Maintain consistent food quality and service standards aligned with company expectations
• Monitor customer satisfaction levels and professionally address feedback and complaints to improve experience
• Implement initiatives that enhance overall customer experience and operational effectiveness
• Manage purchasing processes, control inventory levels, and coordinate with suppliers to ensure stock availability
• Monitor and control food costs, labor costs, wastage, and other operating expenses to meet budget targets
• Enforce proper handling, storage, and management of food ingredients and supplies to ensure safety and quality
• Maintain high standards of food safety, hygiene, sanitation, and workplace safety in compliance with regulations
• Ensure compliance with food-service regulations, licensing requirements, and internal operating procedures
• Train and develop employees in kitchen operations, customer service, food safety, and operational procedures
• Monitor employee performance and uphold operational standards through regular supervision
• Track daily sales and operational performance, preparing reports for management review
• Coordinate maintenance of kitchen equipment and operational facilities to minimize downtime
• Support management in budgeting, operational planning, and continuous business improvement initiatives
• Perform other food-service management duties as required to ensure efficient establishment operation

Preferred competencies and qualifications

• Diploma in Hotel Management, Catering Technology, Hospitality Management, Food & Beverage Management or related discipline preferred
• Minimum 5 years of relevant experience in restaurant, catering, hospitality, or food-service operations, including supervisory or managerial roles
• Strong practical knowledge of restaurant and commercial kitchen operations
• Good knowledge of food preparation, kitchen workflow, and menu planning
• Experience managing both kitchen/back-of-house and customer-facing/front-of-house operations
• Experience supervising, training, and coordinating operational employees
• Good knowledge of food safety, hygiene, and sanitation practices
• Experience in purchasing, inventory management, stock control, and supplier coordination
• Experience in food-cost, manpower-cost, and operational-cost control
• Strong customer-service and complaint-resolution skills
• Good leadership, communication, organizational, and problem-solving abilities
• Ability to monitor operational performance and implement improvements
• Ability to work effectively in a fast-paced food-service environment
• Willingness to work according to operational requirements, including weekends and public holidays