Store Manager

Foodsta Kitchens Private Limited; Singapore; On-site; SGD 65,000 - 85,000; Full time

Job summary

A leading QSR brand in Singapore is seeking a Store Manager to oversee daily operations and lead a team. The role involves ensuring customer satisfaction, managing inventory, and driving operational improvements. Ideal candidates will have 6–10 years of F&B experience and strong leadership in a fast-paced environment. Competitive compensation is offered with opportunities for growth.

Qualifications

• 6–10 years of F&B experience with at least 3 years in a management role.
• Proven track record in a fast-paced, high-volume environment.
• Strong commercial acumen with cost control experience.
• Comfortable with IT-based restaurant support systems.

Responsibilities

• Oversee daily restaurant operations and ensure customer satisfaction.
• Lead and manage a team of ~15 crew members.
• Ensure consistent delivery of high-quality food and service.
• Manage inventory, purchasing, and compliance with food safety standards.
• Conduct weekly and monthly financial forecasting.

Skills

F&B management

Team leadership

Financial forecasting

Customer service

Operational efficiency

Tools

POS systems

Digital platforms

Job description

Job Description - About SIDES by The Sidemen

SIDES is a fast-growing Nashville fried chicken QSR brand created by The Sidemen – the world’s most followed YouTube collective. Following massive success in the UK, SIDES made its first international debut in Singapore in June 2025, quickly becoming a hit with local customers. With new outlets in the pipeline and aggressive growth plans for the region, we are looking for a highly driven Store Manager to join our team.

This is a unique opportunity to be part of an exciting, youth-driven global brand under the franchise of Foodsta Kitchens Pte Ltd, and to play a key role in shaping its success story in Singapore and across Asia.

Role Overview

The Store Manager will be responsible for overseeing all aspects of daily restaurant operations, ensuring operational excellence, customer satisfaction, and financial performance. More than just maintaining day-to-day stability, we are seeking someone with energy, motivation, and vision to propose improvements — driving better customer experiences, stronger team performance, and healthier business results.

Key Responsibilities

• Lead and manage a team of ~15 crew members, including Crew, Senior Crew, Supervisors and Assistant Store Manager.
• Act as the face of the restaurant: engage with customers, resolve complaints effectively, and capture valuable feedback for continuous improvement.
• Ensure consistent delivery of high-quality food, service, and customer experiences in with SIDES standards.
• Oversee store operations including rostering, inventory management, purchasing, and compliance with food safety standards.
• Manage and program POS systems; leverage multiple digital platforms for scheduling, reporting, and operational efficiency.
• Report directly to the Head of Culinary and the CEO, serving as the frontline link between store-level operations and senior management.
• Go beyond operations: propose and implement improvements to customer service, sales performance, payroll efficiencies, and cost of goods sold.
• Conduct realistic weekly and monthly financial forecasting, ensuring targets and budgets are achievable and actionable.
• Recruit, train, mentor, and develop staff for future leadership roles.
• Lead by example, motivating the team to deliver excellence in a fast-paced, high volume environment.
• Support company growth initiatives, including preparation for upcoming new store openings.

Qualifications & Requirements

• 6–10 years of F&B experience with at least 3 years in a management role (QSR or full-service restaurant).
• Proven track record of managing teams and delivering results in a fast-paced, high volume environment.
• Strong commercial acumen: experience in financial forecasting, cost control, and performance analysis.
• Digitally savvy: comfortable with POS programming and IT-based restaurant support systems (rostering, procurement, reporting).
• Hands-on leadership style: resilient, energetic, and customer-facing.
• Strong communication skills, approachable, and confident in engaging guests.