F&B Operations Manager
Job Title
F&B Operations Manager
Occupation
MANAGER
Job Description & Requirements
Job Title: F&B Operations Manager
Department: Operations
Location: 20 Nethal Rd
Reports To: General Manager / Director
Job Summary
The F&B Operations Manager is responsible for overseeing the daily operations of the restaurant and/or food court to ensure operational excellence, profitability, and high customer satisfaction. This role focuses on service standards, cost control, team management, and performance improvement across all F&B outlets.
The ideal candidate is hands-on, commercially aware, and experienced in managing multi-outlet or high-volume F&B environments.
Key Responsibilities
1. Operational Management
Oversee daily operations of restaurant/food court outlets.
Ensure smooth service flow and compliance with SOPs.
Maintain hygiene, food safety, and quality standards.
Conduct regular operational audits and inspections.
2. Team Leadership & Staffing
Lead, supervise, and motivate F&B staff.
Manage workforce planning, scheduling, and manpower allocation.
Conduct staff training and performance evaluations.
Maintain discipline and service culture within the team.
3. Financial & Cost Control
Monitor daily sales, revenue, and profitability.
Control food cost, beverage cost, and operational expenses.
Manage inventory levels and stock control.
Analyze financial reports and implement improvement strategies.
4. Customer Experience
Ensure high service standards and customer satisfaction.
Handle customer complaints professionally and efficiently.
Implement service improvement initiatives.
5. Vendor & Tenant Coordination
Coordinate with tenants to ensure compliance with operational policies.
Monitor tenant performance and support sales growth initiatives.
Liaise with suppliers and service contractors.
6. Business Performance Improvement
Identify opportunities to improve efficiency and revenue.
Support marketing campaigns and promotional activities.
Participate in budgeting and forecasting processes.
Requirements
Bachelor’s degree in Hospitality Management, Business Administration, or related field.
5+ years of experience in F&B operations, preferably in restaurant or food court environment.
Strong leadership and team management skills.
Solid knowledge of food safety regulations and operational standards.
Strong financial acumen and cost control experience.
Ability to work under pressure in a fast-paced environment.
Key Competencies
Leadership & team development
Operational excellence
Financial management
Problem-solving
Customer-focused mindset
Results-driven approach