FOOD SERVICES OPERATIONS MANAGER

KNS SURIYA EATING HOUSE PTE. LTD.; Singapore; On-site; SGD 50,000 - 70,000; Full time

Job summary

A local food service establishment in Singapore is seeking a FOOD SERVICES OPERATIONS MANAGER to oversee daily operations, manage staff, enhance customer satisfaction, and control costs. The ideal candidate should have proven experience in food service management and strong leadership skills. You will be responsible for menu planning, financial management, and implementing marketing strategies. Shift work is required.

Qualifications

• Proven experience in food service management.
• Strong leadership and staff management skills.
• Ability to enhance customer service and satisfaction.
• Experience in inventory and supply chain management.
• Financial planning and cost control capabilities.
• Proficient in menu planning and optimization.

Responsibilities

• Oversee daily operations and manage service processes.
• Recruit, train, and oversee staff performance.
• Monitor customer feedback and address complaints.
• Manage ordering and stock control of inventory.
• Track revenue, manage budgets, and control costs.
• Collaborate with chefs on menu design and pricing.
• Implement marketing campaigns to drive sales.
• Optimize processes using technology and automation.
• Handle crises 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.