Operations Executive

NOSH CUISINE PTE. LTD.; Singapore; On-site; SGD 42,000 - 65,000; Full time

Job summary

NOSH CUISINE PTE. LTD. in Singapore is seeking an Operations Executive to coordinate central kitchen production, satellite outlets, and delivery schedules.

You will oversee daily catering operations, manpower deployment, and adherence to SOPs to ensure smooth service delivery and cost control. You will collaborate with Sales, Kitchen, QA, Procurement, and Logistics, monitor KPIs, and prepare regular reports.

Qualifications

• Diploma or relevant qualification in Hospitality Management, F&B Management, Operations Management, or related field.
• Experience in catering, central kitchen operations or F&B operations.
• Strong coordination, planning and organisational skills.
• Willing to travel between sites and work flexible hours when required.
• Proficient in Microsoft Office and operational reporting.

Responsibilities

• Coordinate daily catering operations across central kitchen and outlets.
• Monitor orders, headcounts, production schedules and deliveries.
• Ensure orders are prepared accurately and on schedule.
• Support manpower deployment and supervision.
• Control food and labour costs through efficient scheduling.
• Ensure food safety and hygiene per SOPs.
• Prepare daily, weekly and monthly operational reports.

Skills

Coordination

Planning

Problem-solving

Communication

Team leadership

Microsoft Office

Education

Diploma in Hospitality / F&B / Operations Management

Tools

Microsoft Office

Job description

Job Purpose

To support the daily operations of the catering business by coordinating central kitchen production, satellite outlet activities, manpower deployment, food preparation and delivery schedules. The Operations Executive is responsible for ensuring smooth operational execution, timely service delivery, cost control, compliance with food safety standards and consistent service quality across all assigned operations.

Key Responsibilities

A. Daily Operations Management

• Coordinate daily catering operations, including institutional meals, buffet catering, bento boxes and other food service requirements.
• Monitor daily meal orders, confirmed headcounts, production schedules and delivery arrangements.
• Ensure all orders are prepared accurately and delivered according to the agreed schedule and customer requirements.
• Conduct regular operational checks at the central kitchen and assigned outlets to ensure compliance with company SOPs.
• Coordinate with the Sales, Kitchen, QA, Procurement, Logistics and outlet teams to resolve operational issues promptly.
• Provide operational support during peak periods, special events and urgent customer requirements.

B. Manpower Planning and Supervision

• Assist in manpower scheduling, deployment and allocation according to operational requirements.
• Monitor staff attendance, punctuality, overtime and adherence to assigned duties.
• Ensure adequate manpower coverage for daily production, packing, delivery and outlet operations.
• Monitor staff performance, discipline, grooming and compliance with company policies.
• Identify training needs and support the implementation of staff training and operational briefings.

C. Food Cost and Labour Cost Control

• Monitor food wastage, portion control, stock usage and unnecessary consumption of ingredients.
• Assist in controlling labour costs through effective scheduling and manpower utilisation.
• Monitor overtime and ensure additional manpower requirements are properly justified and approved.
• Review operational expenses and highlight cost variances to the Operations Manager.
• Recommend improvements to reduce wastage, improve productivity and enhance operational efficiency.

D. Food Safety, Hygiene and Quality Assurance

• Ensure compliance with applicable Singapore food safety requirements and company food safety SOPs.
• Monitor food handling, storage, temperature control, packing, transportation and holding procedures.
• Ensure staff comply with personal hygiene, grooming, uniform and PPE requirements.
• Conduct routine inspections of the central kitchen, satellite outlets, storage areas and delivery equipment.
• Report food safety incidents, customer complaints, non-conformances and operational irregularities immediately.
• Follow up on corrective and preventive actions to ensure issues are resolved within the stipulated timelines.

E. Inventory and Equipment Management

• Monitor stock availability, ingredient usage, packaging materials and operational supplies.
• Coordinate with Procurement and the kitchen team to ensure timely replenishment of required items.
• Assist in stocktaking and investigate discrepancies, wastage and unexplained stock losses.
• Monitor the condition and proper use of kitchen equipment, utensils and operational assets.
• Report equipment breakdowns, maintenance requirements and safety hazards promptly.

F. Customer Service and Issue Resolution

• Coordinate with customers and internal teams on daily operational requirements, meal counts and service arrangements.
• Respond to operational feedback and elevate significant complaints to the Operations Manager.
• Assist in investigating service issues and implementing corrective actions.
• Ensure customer requirements, agreed service standards and contractual obligations are met.
• Maintain professional communication and positive working relationships with customers and stakeholders.

G. Reporting and Documentation

• Prepare daily, weekly and monthly operational reports as required.
• Maintain accurate records of meal quantities, production, delivery, manpower, overtime, wastage and stock usage.
• Monitor operational KPIs and highlight deviations from targets.
• Ensure checklists, temperature records, incident reports and other required documents are completed accurately and on time.
• Assist in internal audits, customer audits and regulatory inspections.
• Support the Operations Manager in implementing process improvements and reviewing operational SOPs.

Key Performance Indicators (KPIs)

Performance will be assessed based on the following areas:

1. Operational Efficiency and Service Delivery – Timely and accurate fulfilment of catering orders, effective coordination and minimal service disruptions.

2. Food and Labour Cost Control – Compliance with approved budgets, reduction of avoidable wastage and effective manpower utilisation.

3. Food Safety and SOP Compliance – Compliance with food safety procedures, hygiene standards and audit requirements.

4. Customer Satisfaction and Issue Resolution – Timely response to complaints, effective corrective actions and maintenance of service standards.

5. Reporting and Documentation – Accuracy and timely submission of operational records and reports.

Specific KPI targets will be established according to the company's operational requirements and assigned responsibilities.

Qualifications and Requirements

• Diploma or relevant qualification in Hospitality Management, Food and Beverage Management, Operations Management or a related field is preferred.
• Relevant experience in catering, institutional food services, central kitchen operations or F&B operations.
• Good understanding of food safety, hygiene practices and operational SOPs.
• Strong coordination, planning, problem-solving and organisational skills.
• Good communication and interpersonal skills.
• Proficient in Microsoft Office and operational reporting.
• Able to work in a fast-paced environment and manage multiple operational priorities.
• Willing to travel between the central kitchen, satellite outlets and customer sites when required.
• Able to work flexible hours, weekends or public holidays when operationally necessary, subject to the applicable employment terms and requirements.

Competencies

• Strong operational coordination and execution.
• Cost-conscious mindset and attention to detail.
• Leadership, teamwork and staff management.
• Accountability and problem-solving.
• Customer-oriented service approach.
• Commitment to food safety, quality and continuous improvement.

General Duties

The Operations Executive shall perform other reasonable duties assigned by the reporting manager from time to time, provided they are consistent with the employee's role, capabilities and operational requirements of the company.