OPERATION MANAGER

MUN EE SEAFOOD; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A seafood stall in Singapore is looking for a hands-on Management Executive to oversee day-to-day operations and staff management. The role entails active involvement in both customer service and kitchen duties, including supervising staff, coordinating with the chef, and ensuring high food quality standards. Candidates should have prior experience in F&B operations, strong leadership skills, and the ability to work under pressure during peak hours. The position requires physical fitness to manage extended work hours, including weekends and public holidays.

Qualifications

• Experience in F&B operations, preferably in a hawker centre or kopi tiam.
• Strong leadership and people-management skills are essential.
• Comfortable with hands-on work, including service and basic kitchen tasks.

Responsibilities

• Oversee daily stall operations to ensure efficient service flow.
• Supervise service staff and kitchen assistants daily.
• Work closely with the chef to manage peak-hour demand.
• Monitor daily stock levels and assist in ordering supplies.
• Ensure compliance with food hygiene and safety standards.

Skills

Leadership skills

Customer service

Experience in F&B operations

Ability to work under pressure

Physically fit

Job description

The Management Executive is responsible for the day-to-day operations of the seafood stall in a kopi tiam. This role requires a hands-on leader who works closely with service staff and kitchen crew to ensure smooth operations, high service standards, and consistent food quality.

The role involves active floor and kitchen involvement, including taking orders, supervising staff, coordinating with the chef, and managing daily operations, particularly during peak hours and weekends.

Key Responsibilities

1. Operations & Service Management
   • Oversee daily stall operations to ensure efficient service flow during peak and off-peak hours
   • Personally assist with order taking, customer service, and payment handling when required
   • Ensure timely food preparation and accurate order delivery
   • Monitor food quality, presentation, and hygiene standards
2. Staff Supervision & Rostering
   • Supervise service staff and kitchen assistants daily
   • Prepare weekly staff rosters, manage attendance, and arrange replacements when needed
   • Provide on-the-job training to new staff to maintain service consistency
   • Enforce workplace discipline, grooming, and food safety standards
3. Kitchen & Chef Coordination
   • Work closely with the chef to coordinate order flow and manage peak-hour demand
   • Assist in basic kitchen tasks when required to support operations
   • Communicate customer feedback to the chef and recommend operational improvements
4. Inventory & Cost Control
   • Monitor daily stock levels of seafood, ingredients, and consumables
   • Assist in ordering supplies and checking deliveries
   • Minimise wastage and ensure proper storage of perishable items
5. Compliance & Cleanliness
   • Ensure compliance with NEA food hygiene and safety requirements
   • Maintain the cleanliness of the stall, kitchen area, and service counters
   • Ensure proper handling of food, equipment, and cleaning schedules
6. Work Schedule & Physical Duties
   • Willing to work weekends, public holidays, and split shifts
   • Physically fit to stand for long hours and assist with lifting supplies when required
   • Perform hands-on operational duties as part of daily work

Job Requirements

• Experience in F&B operations, hawker centre, or kopi tiam environment preferred
• Strong leadership and people-management skills
• Comfortable with hands-on work, including service and basic kitchen assistance
• Able to work under pressure during peak meal periods
• Physically fit and able to stand for extended hours
• Willing to work weekends and public holidays