Food Services Operations Manager

WESTRAMA MANAGEMENT (S) PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

WESTRAMA MANAGEMENT (S) PTE. LTD. is seeking a Food Services Operations Manager to oversee the food service program in alignment with government requirements, ensuring quality, safety, and customer service standards across sites.

The role requires leading audits, training management and staff, and producing management reports. Travel for site visits and audits is extensive as part of the responsibilities.

Qualifications

• Bachelor's degree from an accredited college or university.
• 4-6 years of related experience in Restaurant and Food Services Operations.
• Equivalent combination of experience and training acceptable.

Responsibilities

• Prepare programs and audits across field, packing house, cold storage, and cooling facilities.
• Provide technical training on food safety, pest control, operations, and cleaning practices.
• Develop and update food quality and safety manuals and present to staff and clients.

Skills

Verbal communication

Written communication

Organization

Travel readiness

Auditing

Food safety knowledge

MS Office

Education

Bachelor's degree

Job description

POSITION SUMMARY

Food Services Operations Managers manage the food service program according to policies and procedures in alignment with Government requirements. This role provides leadership, support, and guidance to ensure that food quality standards, food safety guidelines, and customer service expectations are met.

DUTIES AND RESPONSIBILITIES

• Prepare programs and conduct audits in areas such as the field, packing house, cold storage, and cooling facilities.
• Provide technical training to management, employees, vendors, and client facilities regarding the adequacy of food safety programs, pest control, operational methods, personnel practices, and maintenance for food safety and cleaning practices.
• Develop and update food quality and safety manuals. Make presentations to and provide explanations of food quality and safety documents to employees, vendors, and client personnel as necessary.
• Plan and execute on-site educational food safety and quality presentations; provide growers with assistance in developing compliance strategies. Communicate verbally to management regarding the level of food safety existing at the facility.
• Prepare written reports for management, recapping all issues or observations and detailing any required corrective actions.
• Willingness and ability to travel extensively for site visits and audits.
• Ensure every department is following procedures and keeping proper logs; organize food quality and safety compliance and the budget for the year.
• Notify departments, vendors, and suppliers of inspection dates, if required.
• Travel to the Catering Delivery site, arrange to stay in the designated area during inspection, and conduct food safety audits using SOP instructions.
• Train personnel in food quality and safety issues, write a report following the audit, and ensure proper corrective actions are taken within the appropriate timeframe.
• Ensure all current certification requirements are met, alongside the addition and/or compliance of any new required certifications.
• Visit customers along with the sales team to provide information when necessary; lecture or participate in food safety conferences and seminars.

QUALIFICATIONS

• Education: Bachelor's degree from an accredited college or university.
• Experience: 4 - 6 years of related experience in Restaurant and Food Services Operations. Any equivalent combination of experience and training that provides the required knowledge, skills, and abilities.

SKILLS AND PERSONAL ATTRIBUTES

• Must possess excellent verbal communication skills and good writing abilities, including correct grammar, sentence structure, and spelling.
• Be able to organize food delivery itineraries, make travel arrangements, and travel to inspection sites.
• Be able to work independently of direct office supervision and file all reports, requests for information, and expense vouchers in a timely manner.
• Problem-solving skills - ability to understand and carry out detailed written and verbal instructions and deal with problems involving a few variables in standardized situations.
• Level of persuasion and/or influencing of others - ability to effectively present ideas.
• Level of autonomy when considering alternatives or options in the resolution of problems - decisions are made in routine situations where the consequences of error are major.
• Mental effort - requires the individual to occasionally juggle shifting priorities and deadlines and deal with complex issues.
• Level of independent judgment or discretion - makes decisions resulting from the exercise of discretion and independent judgment, subject to review by another individual.
• Food Catering Management - ability to plan, establish priorities, and meet deadlines.
• Computer skills - proficiency in MS Office, email platforms, and social sites.
• Ability to utilize or learn software, technical applications, and systems.