Manager

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

Job summary

A leading food and beverage company in Singapore is seeking an experienced Operations Manager to oversee daily operations at their central kitchen and multiple outlets. The successful candidate will manage operational efficiency, food standards, and work closely with diverse teams in a fast-paced environment. A Diploma or Bachelor’s degree in Hospitality Management, along with at least 5 years of relevant experience, is required. Proficiency in English and strong leadership skills are essential for this role.

Qualifications

• Minimum 5 years of relevant experience in food and beverage operations management.
• Experience managing multi‑outlet operations or large-scale F&B operations is preferred.
• Strong understanding of food safety standards and operational controls.

Responsibilities

• Oversee daily central kitchen operations and logistics coordination.
• Supervise operations across food court outlets and restaurant locations.
• Lead, train, and supervise operational teams including kitchen and service staff.
• Ensure high standards of customer service and food quality across locations.
• Monitor operating costs and assist in budget control initiatives.

Skills

Leadership

Operational management

Problem-solving

Communication

Education

Diploma or Bachelor’s degree in Hospitality Management

Job description

Job Description – Operations Manager (F&B)

Overview

We are looking for an experienced Operations Manager to oversee the daily operations of our central kitchen, food court outlets, and restaurant branches. The successful candidate will play a key role in ensuring operational efficiency, food quality, and service standards across multiple locations. This role requires strong leadership, operational knowledge, and the ability to manage diverse teams in a fast‑paced food and beverage environment.

Key Responsibilities

Central Kitchen & Production Operations

• Oversee daily central kitchen operations, including food preparation, quality control, inventory management, and logistics coordination.

• Ensure food production meets established quality, safety, and hygiene standards.

• Implement process improvements to enhance efficiency and reduce wastage.

• Coordinate with suppliers and vendors to ensure timely and cost‑effective procurement.

Food Court & Restaurant Operations

• Supervise daily operations across multiple food court outlets and restaurant locations, ensuring consistency in food quality, service standards, and cleanliness.

• Develop, implement, and monitor standard operating procedures (SOPs) across all outlets.

• Conduct regular site visits, audits, and operational reviews to maintain corporate standards.

Team Leadership & Development

• Lead, train, and supervise operational teams, including kitchen staff, service staff, and supervisors.

• Support staff development through coaching, training, and performance feedback.

• Work with management to implement performance management and productivity improvement initiatives.

Customer Experience & Quality Assurance

• Ensure high standards of customer service and food quality across all locations.

• Address customer feedback and operational issues promptly and professionally.

• Monitor compliance with food safety, health, and regulatory requirements.

Financial & Performance Management

• Monitor operating costs and support budget control initiatives.

• Assist in reviewing P&L performance, identifying opportunities for cost optimisation and revenue improvement.

• Prepare regular operational and performance reports for management review.

Recruitment & Operational Support

• Support recruitment and onboarding of operational staff in collaboration with the HR team.

• Assist in workforce planning to ensure adequate staffing across locations.

Requirements

• Diploma or Bachelor’s degree in Hospitality Management, Business, or a related field (or equivalent practical experience).

• Minimum 5 years of relevant experience in food and beverage operations management.

• Experience managing multi‑outlet operations, central kitchen environments, or large‑scale F&B operations is preferred.

• Strong understanding of food safety standards, operational controls, and compliance requirements.

• Good leadership, communication, and problem‑solving skills.

• Ability to work effectively in a fast‑paced and operationally demanding environment.

• Proficiency in English is required; additional language skills are an advantage.