Operation Area Manager

Gourmet Supplies Pte Ltd; Singapore; On-site; SGD 85,000 - 110,000; Full time

Job summary

Gourmet Supplies Pte Ltd. is seeking a hands-on Head of Outlets to oversee daily operations across flagship and multi-outlet venues. You will drive fast table turnover, maintain recipe consistency, and lead frontline teams while optimizing local promotions and digital menu updates.

You will also manage delivery portal integrations, POS configurations, and visual display systems to ensure seamless ordering and accurate pricing. A strong focus on cost control and food safety is essential.

Qualifications

• Minimum 3–5 years in F&B multi-outlet management.
• Experience with delivery platforms dashboards and POS configurations.
• Familiar with cloud POS backends and TV display management.
• WSQ Food Safety Course Level 3 preferred.

Responsibilities

• Lead menu strategy, pricing and local promotions for multiple outlets.
• Oversee POS and digital menu management across all locations to ensure price accuracy.
• Manage delivery platforms (GrabFood, Foodpanda) storefronts and campaigns to grow delivery GMV.
• Run outlet-level operations including FOH/BOH execution, queue management and peak-hour efficiency.
• Maintain product quality and consistency with company SOPs for kopi/teh and dishes.
• Control costs and inventory, manage PAR levels, FIFO and waste reduction.
• Lead recruitment, training, and retention of frontline staff across outlets.
• Ensure hygiene, safety and compliance with Singapore food safety standards.

Skills

Multi-outlet operations

Team leadership

Delivery platforms

Education

WSQ Food Safety Course Level 3

Tools

Cloud POS backends

Digital signage software

TV display management

Job description

About the role

Lead daily operations across flagship and multi-outlet locations for a high-volume traditional Nanyang café concept. The role focuses on fast table turnover, recipe consistency, frontline team leadership, local marketing agility, digital menu maintenance, delivery aggregator growth, and financial profitability of outlets.

Key responsibilities

1. Menu Strategy, Pricing & Local Promotions

• Design and execute tailored, outlet-specific promotional menus and value meal combos based on local footfall patterns, neighbourhood demographics, and off-peak demand.
• Benchmark selling prices against direct market competitors and kopitiam peers to maintain customer value while protecting gross profit margins.
• Coordinate with the kitchen and beverage teams to cost out special promotional items, ensuring all offerings hit designated Cost of Goods Sold (COGS) targets.

2. POS & Digital Menu Management

• Maintain back-end POS master data across all outlets, ensuring real-time accuracy for menu pricing, active inventory buttons, modifier options, and combo sets.
• Manage digital TV menu displays, overseeing visual layouts, promotional rotating banners, and prompt price/item updates.
• Ensure immediate syncing between physical counter boards, TV displays, and POS terminals to avoid billing discrepancies.

3. Food Delivery Aggregator Management (GrabFood & Foodpanda)

• Own merchant portal administration across GrabFood, Foodpanda, and related platforms: maintain digital storefronts, upload optimized food photography, and adjust delivery-exclusive pricing.
• Formulate in-app marketing strategies, bundle deals, and platform campaign participations to grow delivery GMV while monitoring platform commission impact.
• Implement operational SOPs for store teams to manage order acceptance
• Reconcile delivery portal payouts, handle customer refund/cancellation disputes, and resolve rider hand-off bottlenecks.

4. Outlet Operations & Service Flow

• Oversee day-to-day Front-of-House (FOH) and Back-of-House (BOH) execution across shifts.
• Optimize queue management, table turnover, and order delivery speed during peak breakfast and lunch rush hours.
• Enforce opening/closing checklists, equipment maintenance (traditional boiler water temps, bread grill stations), and cash reconciliation.

5. Product Quality & Consistency

• Maintain standardization of core Nanyang offerings: traditional sock-brewed kopi/teh profiles, soft-boiled egg timing, and signature hot dishes.
• Audit food presentation, temperature, and taste consistency against company SOPs.

6. Cost & Inventory Control

• Manage store-level P&L: labor costs, Cost of Goods Sold (COGS), and operating supplies.
• Oversee inventory ordering, PAR levels, FIFO rotation, and waste reduction for key perishables.

7. Manpower & Team Development

• Manage roster scheduling, headcount allocation, and cross-training (training service crew into baristas/toast runners).
• Recruit, onboard, and retain operational crew while minimizing turnover in a fast-paced environment.

8. Hygiene, Safety & Compliance

• Ensure full compliance with Singapore Food Agency (SFA) food safety regulations and maintain top outlet cleanliness ratings.
• Conduct regular hygiene audits and enforce workplace safety protocols.

About you

• Minimum 3–5 years in F&B multi-outlet management, with direct experience in fast-casual dining, traditional coffee shops/kopitiams, or high-volume café concepts
• Proven track record in managing delivery aggregator dashboards (GrabFood/foodpanda backend), setting up POS menu configurations, and analyzing menu pricing/margins
• Hands-on familiarity with cloud POS backends, digital signage software (TV display management), and traditional kopi/toast station setups
• WSQ Food Safety Course Level 3 (Conduct Food & Beverage Hygiene Audit / FSMS) or equivalent preferred
• Commercially minded, proactive floor leader capable of stepping into stations during peak rushes
• Bilingual communicator comfortable liaising with diverse frontline crews, kitchen hands, and delivery platform account managers
• Need to travel within multi-outlets and HQ; no company transport provided.