Food & Beverage Operations Manager
1. Overall F&B Operations Management
Oversee and manage the Company's daily food and beverage operations, ensuring smooth and efficient business activities.
Supervise restaurant operations, kitchen activities, service standards and manpower deployment.
Implement operational procedures to improve productivity, service quality and business performance.
2. Operations Management Experience
Possess at least 5–8 years of relevant experience in managing food and beverage or restaurant operations.
Demonstrate proven ability to manage daily operations, supervise employees, resolve operational issues and maintain consistent service standards.
Have experience coordinating between kitchen staff, service personnel, suppliers and management.
3. Bangladeshi Language Communication
Be able to speak Bangladeshi (Bangla/Bengali) fluently to communicate effectively with Bangladeshi kitchen staff and other employees.
Provide clear instructions on daily operations, food preparation, work schedules and staff responsibilities.
Assist in resolving workplace communication issues and coordinating manpower to ensure smooth daily operations.
4. Kitchen Support & Stand-in Chef Responsibilities
Be capable of assisting the kitchen team and standing in for the chef when necessary to maintain uninterrupted kitchen operations.
Prepare simple dishes and food items, including anchovies, bitter gourd dishes and yam salad, according to the Company's recipes and preparation standards.
Assist with basic food preparation, ingredient handling, portion control and presentation.
Ensure proper food hygiene, cleanliness and safe food-handling practices during food preparation.
5. Manpower Supervision & Staff Management
Supervise, coordinate and allocate duties to kitchen staff, service personnel and other operational employees.
Monitor staff attendance, work performance, discipline and productivity.
Train and guide employees on operating procedures, service standards and workplace requirements.
Foster effective teamwork and communication among employees from different backgrounds.
6. Cost Control, Purchasing & Inventory
Monitor food costs, labour expenses, stock levels and operational expenditure.
Coordinate food purchasing and supplier arrangements to ensure consistent quality and reasonable costs.
Monitor inventory, minimise food wastage and maintain proper stock rotation.
Assist management in reviewing operating expenses and improving overall profitability.
7. Food Safety, Hygiene & Quality Control
Ensure compliance with applicable Singapore food safety, hygiene and workplace requirements.
Monitor kitchen cleanliness, food storage, ingredient handling and preparation standards.
Conduct regular operational checks to maintain food quality and consistency.
Ensure employees follow the Company's food safety procedures and standard operating procedures.
8. Customer Service, Reporting & Business Performance
Maintain good customer service standards and handle operational complaints or issues.
Monitor daily sales, service quality and overall outlet performance.
Prepare operational reports and provide recommendations to management for improvement.
Assist in implementing business strategies, promotional activities and measures to improve efficiency and profitability.