Sushi Kiosk Operations Lead for Growth & Quality

COL33 PTE. LTD.

Singapore

On-site

SGD 60,000 - 100,000

Full time

6 days ago

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Job summary

COL33 PTE. LTD. is seeking an Operations Manager to oversee the day-to-day operations of its sushi kiosks, ensuring smooth operations, consistent product quality, and effective manpower deployment across outlets.

You will work with Management, Sushi/Kitchen Team, HR, Procurement, Warehouse and Finance to improve efficiency, standardise procedures and support growth of the sushi business. Emphasis on food safety, SOPs and data reporting.

Qualifications

Oversee the daily operations of all assigned sushi kiosks.
Monitor operational standards at outlets and ensure SOP adherence.
Identify issues and implement timely corrective actions.
Plan and manage manpower according to sales volume.
Monitor inventory levels and wastage, ensure cost control.
Maintain production quality, portioning and freshness across outlets.
Develop and standardise SOPs for kiosk operations.

Responsibilities

Oversee the daily operations of all assigned sushi kiosks and ensure smooth and efficient operations.
Conduct regular outlet visits and monitor operational standards.
Ensure all outlets follow company SOPs, operational procedures and product standards.
Identify operational issues and implement timely corrective actions.
Ensure each outlet is properly prepared for daily operations, including opening, production, replenishment and closing procedures.
Plan and manage manpower requirements according to outlet sales volume and operational needs.
Prepare and review staff rosters to ensure sufficient manpower coverage during peak periods.
Monitor staff attendance, punctuality, productivity and work performance.
Recruit, train, coach and supervise sushi chefs, kitchen staff and part-time staff.
Ensure staff are properly trained in sushi preparation, food handling, hygiene and company SOPs.
Manage staff discipline and address operational or performance issues appropriately.
Monitor daily sushi production according to sales demand and outlet requirements.
Ensure consistent product quality, portion size, presentation and freshness across all outlets.
Monitor the preparation of sushi, sashimi, maki, hand rolls, onigiri and bento products.
Ensure proper production planning to minimise both stock shortages and overproduction.
Work with the kitchen team to standardise recipes, preparation methods and product specifications.
Monitor product availability and ensure fast-selling products are replenished promptly.
Monitor daily inventory levels and coordinate replenishment with Procurement and Warehouse.
Ensure proper receiving, storage, stock rotation and handling of ingredients and finished products.
Monitor product movement, stock usage and inventory discrepancies.
Track daily production, sales and wastage by outlet and by product.
Analyse wastage trends and implement measures to reduce unnecessary wastage.
Monitor food cost, product cost and gross margin performance.
Ensure proper FIFO/FEFO practices are followed where applicable.
Monitor daily, weekly and monthly sales performance by outlet.
Review sales trends and identify opportunities to improve sales and product mix.
Monitor sales performance of individual products and identify fast-moving and slow-moving items.
Work with Management to implement promotions, new products and seasonal products.
Monitor outlet performance against assigned sales and operational targets.
Ensure all outlets comply with applicable food safety, hygiene and workplace safety requirements.
Conduct regular hygiene and operational checks at all outlets.
Ensure proper food storage, temperature control, handling and labelling procedures are followed.
Ensure preparation areas, sushi counters, refrigerators and equipment are kept clean and properly maintained.
Follow up on any food safety, hygiene or quality issues immediately.
Develop, implement and maintain SOPs for sushi kiosk operations.
Standardise production, replenishment, stock handling, cleaning and closing procedures across outlets.
Identify inefficiencies and recommend improvements to Management.
Implement operational improvements to improve productivity, reduce wastage and control operating costs.
Ensure new processes are properly communicated and implemented by outlet teams.
Prepare regular operational reports for Management, including Daily/ weekly/ monthly sales, Production quantity, Product wastage, Inventory movement, Manpower and labour hours, Product performance, Outlet performance.
Analyse operational data and provide recommendations to Management.
Highlight significant operational issues, stock shortages, wastage and manpower concerns promptly.
Work closely with Procurement to ensure sufficient supply of raw materials and packaging.
Coordinate with Warehouse and Logistics for timely stock replenishment and deliveries.
Work with Finance on sales, inventory, wastage and cost-related matters.
Work with HR on recruitment, manpower planning, attendance and staff performance matters.
Communicate Management's instructions and operational requirements clearly to outlet teams.
Support the opening and setup of new sushi kiosks.
Assist with manpower planning, equipment requirements, product setup and operational preparation for new outlets.
Support product launches, promotions and seasonal campaigns.
Ensure new outlets are properly trained and operationally ready before commencement.
Perform other operational, administrative and project-related duties as assigned by Management.
Support the Company in improving the overall efficiency, profitability and scalability of the sushi kiosk business.