FOOD SERVICES OPERATIONS MANAGER

TASTY RICE PTE. LTD.; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A prominent restaurant management firm in Singapore is seeking an Operations Manager. This role involves designing restaurant concepts, managing compliance with hygiene policies, and driving service quality and customer satisfaction. The ideal candidate will have strong negotiation, problem-solving, and analytical skills, alongside leadership experience in operations management.

Qualifications

• Experience in leadership roles within operations management.
• Ability to work irregular hours as needed.
• Strong knowledge of compliance with food and beverage hygiene policies.

Responsibilities

• Design restaurant concept.
• Develop a risk management framework, policy and process.
• Drive service quality and customer satisfaction.
• Manage compliance with food and beverage hygiene policies.

Skills

Strong negotiation skills

Problem-solving abilities

Analytical skills

Good communicator

Job description

The Operations Manager provides advice to ships and management on cargo requirements, tank cleaning, stability and stress and maintains all statutory requirements for the ship in this field. He/She will also analyse operational data to help improve inefficiencies and predict operational problems. The Operations Manager is a good communicator, has strong negotiation skills, problem‑solving abilities, and analytical skills, and may be required to work irregular hours.

Responsibilities

• Design restaurant concept.
• Develop a risk management framework, policy and process.
• Develop and maintain business continuity strategies, policies and guidelines.
• Develop managers and high potential employees through organisational talent capability review.
• Develop service recovery framework.
• Drive service quality and customer satisfaction.
• Establish and maintain strategic business partner relationships.
• Establish business continuity processes.
• Establish operational plans for the business function.
• Facilitate innovation and lead managers to manage change.
• Facilitate innovation process within the organisation.
• Lead managers to develop organisational and governance strategies.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage revenue and expenditure.
• Oversee cost controlling and food purchasing activities.
• Plan and develop menus for food service establishments.
• Provide leadership during crisis situations.
Strategise service operations.