Hospitality-Jobs in Singapur

Location: All the Outlets

Reports To: General Manager / Director of Operations

Industry: Hospitality, Restaurants, Hotels

The F&B Operations Manager is responsible for overseeing the daily operations of food and beverage services, ensuring exceptional customer experiences, maintaining quality standards, and driving profitability. The role involves managing staff, optimizing operational efficiency, and ensuring compliance with health, safety, and hygiene regulations.

• 1. Operations Management

  Oversee day-to-day F&B operations, including restaurants, bars, banquets, and catering services.

  Ensure efficient service flow, optimal staff deployment, and smooth coordination between kitchen and service teams.

  Monitor inventory, supply chain, and cost control measures to minimize waste and maximize profitability.

  Implement and maintain high-quality service standards, ensuring customer satisfaction.

• 2. Financial & Budget Management

  Develop and manage budgets for F&B operations, controlling costs and optimizing revenue.

  Analyze financial reports, sales performance, and operational expenses to drive cost efficiency.

  Develop pricing strategies and promotions to enhance revenue generation.

• 3. Team Leadership & Staff Development

  Recruit, train, and mentor F&B staff, ensuring excellent service delivery.

  Conduct performance evaluations, provide constructive feedback, and foster a positive work environment.

  Implement training programs to enhance skills and improve customer service standards.

• 4. Customer Experience & Service Excellence

  Ensure high levels of guest satisfaction by maintaining service quality and responding to feedback promptly.

  Address customer complaints professionally, ensuring timely resolution.

  Monitor and improve overall dining experiences, ambiance, and service standards.

• 5. Compliance & Safety

  Ensure all F&B operations comply with health, safety, and food hygiene regulations.

  Maintain licensing requirements for alcohol service and food safety.

  Conduct routine audits and inspections to ensure compliance with industry standards.

• 6. Marketing & Promotions

  Work with marketing teams to develop promotional campaigns, menu launches, and special events.

  Analyze market trends and customer preferences to create competitive offerings.

  Engage in community events and partnerships to enhance brand reputation.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• Minimum of 5-8 years of experience in F&B operations, with at least 3 years in a managerial role.
• Experience in high-volume restaurants, hotels, or catering services.

• Strong leadership and team management abilities.
• Excellent communication and customer service skills.
• Financial acumen, including budgeting and cost control.
• Knowledge of food safety and hygiene regulations.
• Ability to work in a fast-paced environment and handle pressure.
• Strong problem-solving and decision-making skills.

• Flexible schedule, including evenings, weekends, and holidays as required.
• Hands‑on role requiring active involvement in restaurant/hotel operations.

• Competitive salary based on experience.
• Performance-based incentives.
• Health and wellness benefits.
• Career growth opportunities within the company.