FOOD SERVICES OPERATIONS MANAGER

FOODIE HAVEN PTE. LTD.; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A food service company in Singapore is seeking an Operations Manager to oversee daily operations and ensure high standards in food service. Key responsibilities include managing staff, optimizing inventory and supply chain, and enhancing customer satisfaction. Candidates should have strong leadership skills and the ability to work in shifts.

Qualifications

• Experience in food service operations management.
• Strong leadership skills for staff management and training.
• Ability to enhance customer service and satisfaction.

Responsibilities

• Oversee daily food service operations.
• Manage inventory and supply chain processes.
• Implement financial planning and cost control strategies.

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.