Food Services Operations Manager

primarius corporate services pte. ltd.; Singapore; On-site; SGD 55,000 - 85,000; Full time

Job summary

Primarius Corporate Services Pte. Ltd. is seeking an experienced Food Service Operations Manager to oversee daily restaurant and institutional dining activities in Singapore.

You will lead front-of-house and kitchen teams, enforce SOPs, and ensure food quality, safety, and service standards. The role requires strong leadership, organizational, and communication skills, with experience in POS systems and restaurant management software.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred).
• Proven experience in food service management, restaurant operations, or institutional dining.
• Strong leadership, organizational, and problem-solving skills.
• Knowledge of food safety regulations (HACCP, ISO).
• Excellent communication and interpersonal abilities.
• Ability to work in a fast-paced, high-pressure environment.
• Proficiency in restaurant management software, POS systems, and scheduling tools.

Responsibilities

• Oversee daily food service operations, ensuring smooth workflow and timely service.
• Develop and enforce SOPs for kitchen and service areas.
• Ensure food quality, presentation, and portion control meet standards.
• Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).
• Manage food preparation and service to optimize speed and efficiency.
• Hire, train, and supervise kitchen and front-of-house staff.
• Schedule and assign shifts for peak hours.
• Conduct performance evaluations and coaching.
• Foster a positive work environment that promotes teamwork and efficiency.
• Ensure excellent customer service and handle complaints promptly.
• Monitor customer feedback and implement service improvements.
• Collaborate with chefs and service teams to enhance menu and service experiences.
• Oversee food purchasing, inventory management, and stock control to minimize waste and costs.
• Develop budgets and monitor financial performance, including cost control and revenue growth.
• Negotiate supplier contracts and maintain relationships with vendors.
• Implement portion control and waste reduction strategies.
• Ensure adherence to all food safety, hygiene, and workplace safety regulations.
• Conduct regular health and safety audits and staff training.
• Stay updated with industry regulations and implement changes.
• Utilize POS systems, digital ordering, and inventory management tools.
• Analyze operational data to improve efficiency and service speed.
• Implement innovative food service trends and customer engagement strategies.

Skills

Leadership

Organizational skills

Problem-solving

Communication

Education

Bachelor's degree in Hospitality Management

Bachelor's degree in Business Administration

Tools

POS systems

Restaurant management software

Scheduling tools

Job description

Key Responsibilities:

Operational & Service Management:

• Oversee daily food service operations, ensuring smooth workflow and timely service.
• Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.
• Ensure food quality, presentation, and portion control meet company and regulatory standards.
• Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).
• Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

• Hire, train, and supervise kitchen and front-of-house staff.
• Schedule and assign shifts to ensure adequate coverage during peak hours.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

• Ensure excellent customer service and handle customer complaints promptly.
• Monitor customer feedback and implement service improvements.
• Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

• Oversee food purchasing, inventory management, and stock control to minimize waste and costs.
• Develop budgets and monitor financial performance, including cost control and revenue growth.
• Negotiate supplier contracts and maintain good relationships with vendors.
• Implement portion control and waste reduction strategies.

Compliance & Safety Management:

• Ensure adherence to all food safety, hygiene, and workplace safety regulations.
• Conduct regular health and safety audits and staff training.
• Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

• Utilize POS systems, digital ordering, and inventory management tools.
• Analyze operational data to improve efficiency and service speed.
• Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).
• Proven experience in food service management, restaurant operations, or institutional dining.
• Strong leadership, organizational, and problem-solving skills.
• Knowledge of food safety regulations (HACCP, ISO).
• Excellent communication and interpersonal abilities.
• Ability to work in a fast-paced, high-pressure environment.
• Proficiency in restaurant management software, POS systems, and scheduling tools.