Food Outlet Manager

P&L & Commercial Management

• Take full ownership of business P&L; performance, including revenue, gross profit, labour cost, operating expenses and EBITDA targets.
• Prepare budgets, forecasts, weekly performance reviews and monthly management commentary; identify variances and implement corrective action.
• Drive same-store sales, transaction volume, average spend, product mix, upselling and promotional performance.
• Use operational and financial data to make fast, commercially sound decisions and improve unit economics.

Operations & Execution

• Lead day-to-day operations across all service periods and ensure consistent execution of operating standards, recipes, service procedures and opening/closing controls.
• Establish a strong operating rhythm using daily briefings, checklists, audits, shift reviews and KPI dashboards.
• Maintain speed of service, order accuracy, product quality, cleanliness and customer satisfaction during peak periods.
• Be highly visible on the floor and able to step into operational issues when required.

Inventory, Procurement & Supply Chain

• Own inventory accuracy, stock availability, ordering, receiving, storage, transfers, wastage and stock-count controls.
• Set and monitor par levels, reorder points, safety stock and stock-turn targets while reducing overstocking and stock-outs.
• Monitor food cost, yield, portion control, shrinkage and wastage; investigate material variances promptly.
• Coordinate with suppliers, central kitchen/logistics partners and internal stakeholders to maintain reliable and cost-effective supply.
• Plan for seasonal demand, promotions, new product launches and supply disruptions.

Customer Experience & Brand Standards

• Ensure every customer interaction reflects professional, warm and efficient service.
• Handle escalated customer feedback and service recovery promptly and constructively.
• Maintain high standards of professional presentation, personal grooming and communication across the team.
• Ensure visual merchandising, signage, packaging and customer-facing areas are maintained to prescribed standards.

Compliance, Food Safety & Risk

• Ensure compliance with applicable Singapore employment, food safety, hygiene, workplace safety and licensing requirements.
• Maintain accurate operational records, training records, incident reports and required checklists.
• Implement controls for cash handling, POS transactions, refunds, discounts, complimentary items and loss prevention.
• Escalate material operational, safety, people or compliance risks promptly

People Leadership & Workforce Management

• Recruit, onboard, train, coach and retain a high-performing operations team.
• Set clear standards for attendance, productivity, customer service, hygiene, grooming and workplace conduct.
• Prepare manpower plans and rosters aligned to forecast demand while controlling labour cost and overtime.
• Develop supervisors and managers through structured coaching, performance reviews and succession planning.
• Build a culture of accountability, urgency, teamwork and continuous improvement