Operation Manager

EAT BAR KITCHEN PTE. LTD.; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

EAT BAR KITCHEN PTE. LTD. is seeking an experienced Operations Leader to oversee daily F&B operations across multiple outlets in Singapore, ensuring brand standards and SOPs are followed while driving efficiency and cost controls.

You will mentor outlet managers, lead recruitment and training with HR, and work with culinary and service teams to deliver exceptional guest experiences and continual improvements.

Responsibilities

• Oversee daily F&B operations across multiple outlets, ensuring adherence to brand standards and SOPs.
• Drive operational efficiency and consistency across all locations.
• Ensure compliance with health, safety, hygiene, and regulatory requirements.
• Lead and support outlet managers in all aspects of outlet performance.
• Monitor service quality and take action on customer feedback.
• Implement and monitor cost-control measures (labour, inventory, wastage).
• Lead, mentor, and motivate outlet managers and service teams to ensure high morale and performance.
• Drive recruitment, onboarding, and training efforts in coordination with HR.
• Conduct regular performance reviews and identify development opportunities.
• Promote a collaborative and results-driven culture aligned with company values.
• Maintain a strong presence on the ground to observe operations and support teams.
• Ensure consistent, high-level customer satisfaction across all locations.
• Work closely with culinary and service teams to innovate and refine offerings.
• Plan and execute initiatives to improve efficiency and guest experience.

Job description

KEY RESPONSIBILITIES

Operational Leadership

• Oversee daily F&B operations across multiple outlets, ensuring adherence to brand standards and SOPs.
• Drive operational efficiency and consistency across all locations.
• Ensure compliance with health, safety, hygiene, and regulatory requirements.
• Lead and support outlet managers in all aspects of outlet performance.
• Monitor service quality and take action on customer feedback.
• Implement and monitor cost-control measures (labour, inventory, wastage).

Team Management

• Lead, mentor, and motivate outlet managers and service teams to ensure high morale and performance.
• Drive recruitment, onboarding, and training efforts in coordination with HR.
• Conduct regular performance reviews and identify development opportunities.
• Promote a collaborative and results-driven culture aligned with company values.

Business & Service Excellence

• Maintain a strong presence on the ground to observe operations and support teams.
• Ensure consistent, high-level customer satisfaction across all locations.
• Work closely with culinary and service teams to innovate and refine offerings.
• Plan and execute initiatives to improve efficiency and guest experience.