Head of Operations

COMPASS GROUP (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 100,000 - 150,000; Full time

Job summary

A leading food service company in Singapore is seeking a Head of Operations to oversee culinary, café, catering, and warehouse operations. The ideal candidate will have over 10 years of experience in the F&B industry, with a strong focus on operational excellence and team development. This role demands exceptional leadership and financial management skills to drive business success and innovation.

Qualifications

• 10 years of F&B or Hospitality work experience, with 3-5 years in management.
• Experience in multi-unit restaurant or hotel operations.
• Strong communication skills across all organizational levels.

Responsibilities

• Oversees food experience at all food spaces.
• Drives a culture of friendly hospitality.
• Manages financial responsibilities including P+L management.

Skills

Leadership

Interpersonal Skills

Financial Management

Operational Excellence

Culinary Expertise

Education

Bachelor’s degree in Hospitality, Hotel/Restaurant, or Business Management

Tools

Microsoft Word

Microsoft Excel

Microsoft PowerPoint

Job description

The Head of Operations is a key partner to the food services leadership team for strategy, program development, financial management, opening new business, and defining a culture of excellence in service and experience. Specifically, this position oversees all culinary, café, food spot, catering, and warehouse operations. The role also oversees support functions such as procurement, HR, accounting, and both workplace and food safety. The Director identifies, motivates, trains, develops, and directs managers to deliver exceptional results and accomplish goals and projects.

This role focuses on operational excellence, setting the standard for all operations and systems. This position leverages strong business knowledge, culinary expertise, hospitality, and people management skills to deliver positive results for the business.

Overview of the Job

• Oversees all local partner, sector, and company-driven initiatives
• Manages and mentors toward business goals, ensuring development and training of all levels of management
• Monitors and manages all financial responsibilities, including P+L management.
• Ensures employees and operations guidelines are implemented and adhered to
• Creates a culture of food and workplace safety
• Oversees teams that open new business and/or revitalize existing operations with new food programs, merchandising, equipment, etc.
• Communicates with honesty and integrity
• Ensures teams work within budget while maintaining program standards
• Meets all timelines for quarterly and year-end reports to local partners, and leadership team

DAY-TO-DAY Role Duties

• Oversees, manages, and owns the overall food experience at all food spaces
• Drives a culture of hospitality that is both friendly and engaging
• Maintains a passion for service quality and attention to detail
• Implements operational initiatives
• Manages and mentors the food team toward business goals and deliverables
• Supports training and development of the food team
• Enhances front-of-house merchandising to inspire and maintain consistency
• Revitalizes existing cafes with updated food programs, merchandising, and equipment
• Builds and maintains key relationships with internal and external partners
• Maintains transparent and timely communication with all suppliers
• Supports successful openings of new cafés
• Ensures timely submission of required reports
• Owns and drives the catering business to achieve revenue goals
• Cultivates a strong team culture and employee engagement
• Supports employee development plans and strategic team planning
• Leads key projects and initiatives to drive innovation and change
• Collaborates closely with the Executive Chef and Culinary Team
• Trains and develops the food management team under their supervision

Key Skills & Qualifications

Minimum Qualifications

• Bachelor’s degree ideally in Hospitality, Hotel/Restaurant, or Business Management
• 10 years of F&B or Hospitality work experience with at least 3–5 years of management experience supervising senior managers
• Multi-unit restaurant or hotel experience is essential
• Ability to solve complex business issues and implement strategies efficiently
• Strong interpersonal and communication skills across all organizational levels
• Passion for exceptional food and hospitality
• Proven financial responsibility and innovation in operations
• Experience in R&D, operations, or concept development is a plus
• Demonstrated leadership and team-building success
• Strong industry network for talent recruitment
• Demonstrated ability to align profitability and creativity with business strategy
• Coaching and mentorship experience
• Comfortable presenting in group settings to internal teams and partners
• Ability to maintain confidentiality
• Proficiency in Microsoft Word, Excel, and PowerPoint
• Able to perform well in a fast-paced, evolving environment