Outlet Manager

Roles & Responsibilities

Role Purpose

The Outlet Manager is accountable for the overall commercial, operational and people performance of the

business. This is a hands-on leadership role suited to an operator who is comfortable working in a high-volume,

fast-moving environment and who can translate business standards into disciplined daily execution. The

successful candidate will own the P&L;, drive sales and profitability, maintain strong inventory and supply-chain

controls, build a high-performing frontline team, and ensure consistently excellent customer experience, food

quality, safety and compliance.

Key Responsibilities

P&L and 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.

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.

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.

Growth & Continuous Improvement

• Identify opportunities to improve workflows, equipment utilisation, labour productivity, service speed and customer

throughput.

• Support new outlet openings, launches, menu changes and operational projects where required.

• Benchmark performance against comparable quick-service, food retail and franchise operations and introduce

practical improvements.

Candidate Profile

• Demonstrated management experience in a fast-paced, high-volume operating environment such as quick-service

restaurants, fast food, food kiosks, food retail, chain restaurants or franchise operations.

• Strong track record of managing a P&L; and improving sales, gross margin, labour productivity and controllable

operating costs.

• Hands-on experience in inventory management, food cost control, procurement coordination and supply-chain

planning.

• Strong operational discipline with the ability to enforce standards consistently while maintaining team engagement.

• Comfortable working with numbers, dashboards, budgets, forecasts and operating KPIs.

• Strong people leadership, coaching, conflict-resolution and performance-management capability.

• Customer-focused, commercially minded and able to make decisions quickly under pressure.

• Professional presentation and grooming appropriate for a customer-facing leadership role, with strong verbal and written communication skills.

• High level of ownership, integrity, reliability and attention to detail.

• Adaptable and willing to work operational hours as reasonably required by the business, including peak trading

periods.

Tell employers what skills you have

VIP management
F&B Management
P&L Ownership
Hospitality Service
F&B Operations
Catering Events
Restaurant Management
Leading People
Restaurant Operation
Food Service