Outlet Manager (Food Services)

FEI SIONG FOOD MANAGEMENT PTE. LTD.; Singapore; On-site; SGD 45,000 - 70,000; Full time

Job summary

A leading food management company in Singapore is seeking an Outlet Manager to oversee daily operations, optimize customer experiences, and manage the team. The ideal candidate will ensure profitability while maintaining high standards of quality, hygiene, and safety. Responsibilities include staff recruitment, training, and compliance with regulations. This role requires strong leadership and customer service skills.

Qualifications

• Strong background in customer service and management.
• Experience in food & beverage operations.
• Understanding of hygiene and safety regulations.

Responsibilities

• Oversee daily operations and ensure profitability.
• Manage recruitment, training, and motivation of staff.
• Ensure compliance with health and safety standards.

Skills

Customer service

Team management

Inventory management

Crisis management

Quality control

Job description

The Outlet Manager is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she oversees the recruitment, training, and motivation of staff. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.