Sustainability Manager

LOLA FAYE CAFE; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

LOLA FAYE CAFE is seeking a Sustainability Manager to enhance sustainability and operational efficiency across our café and food-service operations in Singapore. You will focus on reducing food waste, improving resource usage, and supporting staff in adopting sustainable practices.

Your work includes developing KPIs, evaluating digital tools for inventory, waste tracking, and coordinating sustainability projects with kitchen and procurement teams.

Qualifications

• Diploma or degree in Sustainability, Environmental Science, or related field.
• Experience in sustainability, operational improvement, or project management in F&B.
• Understanding of food waste management and resource conservation.
• Strong analytical skills and ability to interpret data and report KPIs.

Responsibilities

• Review food prep, storage and service to reduce waste without compromising quality.
• Develop procedures to record and monitor food waste and material usage.
• Collaborate with kitchen and operations to embed sustainable practices.
• Evaluate digital tools for inventory management and waste tracking.
• Support implementation of new technologies and update workflows.
• Establish KPIs, monitor performance and report findings to Management.
• Engage suppliers to assess sustainable materials and options.
• Plan and coordinate sustainability projects with clear timelines.

Skills

Analytical skills

Project management

Communication skills

Data analysis in Excel

Stakeholder collaboration

Education

Diploma or degree in Sustainability, Environmental Science, or related field

Tools

Inventory management systems

Waste-tracking systems

Job description

Job Title: Sustainability Manager

Job Description & Requirements

We are seeking a Sustainability Manager to improve sustainability and operational efficiency across our café and food-service operations. The role focuses on reducing food waste, improving resource usage, introducing practical digital solutions and supporting staff in adopting sustainable practices.

Job Responsibilities

• Review food preparation, storage and service processes to identify opportunities to reduce food waste and ingredient wastage while maintaining food quality and service standards.

• Develop and implement procedures for recording, monitoring and managing food waste and material consumption.

• Work with kitchen and operations teams to incorporate sustainable practices into daily activities.

• Research and evaluate digital tools for inventory management, waste tracking, resource monitoring and workflow improvement.

• Support the introduction of suitable technologies, update operational workflows and document procedures for staff.

• Collect and analyse data on food waste, ingredient usage, packaging consumption, water and energy usage.

• Establish sustainability KPIs, monitor performance and prepare reports with practical recommendations for Management.

• Assess existing packaging and research alternatives that meet food safety, operational, environmental and cost requirements.

• Engage suppliers and external partners to evaluate sustainable materials and resource-efficient solutions.

• Plan and coordinate sustainability projects, including objectives, timelines, implementation activities and progress reporting.

• Review project outcomes and recommend further improvements.

• Develop staff training, guidelines and learning materials on waste reduction, resource conservation and sustainability practices.

Job Requirements

• Diploma or degree in Sustainability, Environmental Science, Food Science, Business, Operations Management or a related discipline.

• Relevant experience in sustainability, operational improvement or project management, preferably within the food and beverage, hospitality or food manufacturing industry.

• Understanding of food waste management, resource conservation and sustainable packaging.

• Strong analytical skills, with the ability to interpret operational data, develop KPIs and prepare clear reports.

• Proficiency in Microsoft Excel or similar data analysis tools; familiarity with inventory management and waste-tracking systems is an advantage.

• Good project management and organisational skills, with the ability to coordinate multiple initiatives.

• Strong communication skills and the ability to work effectively with Management, kitchen teams, service staff, suppliers and external partners.

• Ability to conduct staff training and translate sustainability goals into practical operating procedures.

• A proactive, hands-on approach to solving problems and implementing improvements.