F&B Operations Manager

Roles & Responsibilities

About the Role

We are looking for a hands-on, energetic F&B Operations Manager to oversee the daily operations of our multi-stall / kiosk outlets. Reporting directly to the Business Owner, you will be the backbone of our ground operations. In this lean-team structure without intermediate supervisors, you will take full ownership of roving outlet audits, staff rostering, hands-on cover/relief, inventory and cost control, hygiene compliance, and stall performance.

Key Responsibilities

• Multi-Outlet Daily Operations: Rove across stalls to ensure consistent food quality, operational SOP compliance, fast turnarounds, and top-notch customer satisfaction.
  
• Hygiene & Compliance: Enforce stringent food safety and cleanliness standards in full compliance with SFA regulations and food court/mall grading requirements.
  
• Manpower & Shift Roster: Manage weekly/monthly staff rosters for full-timers and part-timers across all stalls, optimizing labor efficiency.
  
• Hands-on Relief / Stand-in: Be the ultimate "troubleshooter" — step in to cover shifts or assist on the line (cashiering, prep, packing) during peak hours or unexpected staff shortages.
  
• On-the-Job Training: Train and coach frontline crew members on standard operating procedures, hygiene practices, and customer service.
  
• Inventory & Cost Control: Monitor stock replenishment, minimize food wastage, conduct regular stock takes, and maintain healthy food cost margins (COGS).
  
• Cash & POS Oversight: Reconcile daily sales reports, cash float, and POS transactions across all outlets to ensure financial accountability.
  
• Equipment & Landlord Liaison: Manage equipment maintenance and maintain cordial relationships with food court operators, mall management, and external vendors.
  
• Direct Reporting to Owner: Provide regular operational updates, sales reviews, and practical recommendations directly to the business owner to improve profitability.
  

Requirements

• Minimum 3 years of hands-on operational supervisory or management experience in F&B (experience managing multiple food stalls, food courts, kiosks, or fast-casual concepts is highly advantageous).
  
• Possess a valid WSQ Food Safety Course (Level 1 / 3) or relevant Food Hygiene certification is preferred.
  
• Formal academic qualification is not required — we prioritize practical ground capability, adaptability, integrity, and strong execution.
  
• Willing to be hands-on, mobile across outlets, and work alongside frontline staff when required.
  
• Strong interpersonal and problem-solving skills; able to work independently with high accountability.
  
• Flexible to work shifts, weekends, and Public Holidays in accordance with F&B operational demands.

Tell employers what skills you have

F&B Management
Hygiene
Staff Scheduling
Food Cost Management
Food and Beverage Safety, Hygiene and Security
Ensuring Food Quality
Food Manufacturing Facility Maintenance
shifts schedules
Packing Orders
Crew Management
Professional Staffing
Accountability Management
Cashiering
health & Hygiene standards
Food Safety and Hygiene
Transactional Accounting