Operations Manager

shinya izakaya llp; Singapore; On-site; SGD 60,000 - 100,000; Full time

Job summary

shinya izakaya llp is seeking an experienced Food Services Operations Manager to oversee multi-outlet restaurant operations in Singapore. You will lead daily FOH/BOH activities, ensure food safety and quality standards, manage supplier relationships, and drive profitability through inventory and labor control.

You will recruit and train staff, optimize shifts, and implement POS/inventory software solutions while upholding SFA and MOM guidelines.

Qualifications

• Minimum 3 to 5 years of progressive operational management experience in F&B/restaurant.
• Diploma or Bachelor's Degree in Hospitality Management, Food Services Management, Business Administration, or related discipline.
• Strong knowledge of local F&B operations, regulatory compliance, and health/safety standards.

Responsibilities

• Direct and manage daily FOH/BOH operations across restaurant outlets.
• Ensure compliance with SFA and MOM guidelines and conduct quality checks on presentation, taste, service, and cleanliness.
• Oversee budgets, sales reconciliation, labor costs, and food cost margins.
• Lead recruitment, onboarding, performance reviews, and staff training; foster a positive work culture.
• Collaborate on promotions, seasonal menus, and loyalty programs; monitor feedback to protect brand.

Skills

Operational Leadership

Quality Assurance

Cost Control

Staff Development

Regulatory Compliance

Communication (English)

Education

Diploma or Bachelor's in Hospitality/Business Admin

Tools

POS systems

Inventory management software

MS Office/Google Workspace

Job description

Job Title: Food Services Operations Manager

Job Summary

We are seeking an experienced and dynamic Food Services Operations Manager to oversee and optimize our restaurant operations in Singapore. The ideal candidate will be responsible for leading multi-outlet daily operations, maintaining high food quality and hygiene standards, driving profitability, managing supplier relationships, and leading cross-functional restaurant staff.

Key Responsibilities & Job Description

• Operational Leadership & Quality Control:

  • Direct and manage daily front-of-house (FOH) and back-of-house (BOH) service operations across restaurant outlets.

  • Enforce strict compliance with food hygiene, safety, and operational regulations in accordance with the Singapore Food Agency (SFA) and Ministry of Manpower (MOM) guidelines.

  • Conduct routine quality checks on food presentation, taste consistency, customer service levels, and cleanliness.

• Financial & Inventory Management:

  • Oversee operational budgets, daily sales reconciliation, labor costs, and food cost margins.

  • Manage inventory procurement, negotiate with food and beverage suppliers, monitor stock wastage, and ensure optimal supply chain efficiency.

  • Implement inventory management systems and conduct regular stock counts.

• Staff & Manpower Management:

  • Plan manpower scheduling, optimize shift rostering, and manage headcount allocation based on peak/off-peak trading hours.

  • Lead recruitment, onboarding, performance reviews, and operational training programs for service and kitchen staff.

  • Foster a positive work culture, handle staff inquiries, and resolve operational team grievances.

• Marketing & Business Growth:

  • Collaborate with management to develop, execute, and evaluate promotional campaigns, seasonal menus, and customer loyalty strategies.

  • Monitor customer feedback across digital platforms and operational channels, promptly resolving customer service issues to maintain brand reputation.

  • Identify market trends and operational improvements to drive revenue growth and customer retention.

Job Requirements

• Work Experience:

  • Minimum of 3 to 5 years of progressive operational management experience in the Food & Beverage (F&B) or restaurant industry.

  • Proven track record in managing F&B operations, budget control, and team leadership.

• Qualifications & Certifications:

  • Diploma or Bachelor’s Degree in Hospitality Management, Food Services Management, Business Administration, or a related discipline.

• Skills & Competencies:

  • Strong knowledge of local F&B operations, SFA regulatory compliance, and health safety standards.

  • Proficiency with Point-of-Sale (POS) systems, inventory management software, and MS Office / Google Workspace suite.

  • Strong leadership, problem-solving, and crisis-management abilities in high-volume, fast-paced restaurant environments.

  • Excellent interpersonal and communication skills in English (multilingual abilities are a plus for team coordination).

• Working Conditions:

  • Willingness to work operational shifts, including weekends, public holidays, and split shifts as required in the food services sector.