Job Description

Key Roles & Responsibilities

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1. Operational Leadership & Daily Store Management

Oversee daily operations across restaurant/outlet(s) Implement SOPs for service quality, hygiene, food handling & safety Coordinate kitchen & service operations to maintain efficiency Conduct regular operational audits & improvement reviews Manage supplier deliveries, inventory, wastage control & stock movement

2. Food Quality & Safety Compliance

Ensure compliance with

NEA food hygiene regulations

Maintain

SS556, HACCP, FSMS & Food Safety standards

Lead food safety audits, staff hygiene practices & documentation Oversee proper food storage, temperature control & handling

3. Manpower Planning & HR Duties

Manage recruitment, scheduling & deployment of staff Train and develop employees on service, hygiene, safety & SOPs Conduct performance evaluation & discipline management Ensure compliance with

MOM manpower guidelines

4. Customer Service & Experience

Handle customer escalations, feedback & service recovery Maintain high customer satisfaction & brand reputation Implement service training & quality service programs

5. Business & Financial Management

Monitor outlet sales, P&L, COGS, labour cost & budget control Develop operational targets and performance reports Assist with pricing, menu engineering & promotions Analyse sales trends & drive business growth initiatives

6. Vendor & Supply Chain Coordination

Manage suppliers & purchasing functions Negotiate pricing & supply terms Monitor inventory levels, stock rotation & wastage

7. Marketing & Brand Development

Support digital & offline marketing initiatives Coordinate seasonal campaigns, promotions & loyalty programs Work with marketing team to improve customer engagement

8. Health, Safety & Workplace Compliance

Ensure workplace safety standards under

WSH regulations

Enforce hygiene control and hazard prevention practices Maintain emergency & risk management procedures

Preferred Qualifications

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Diploma/Degree in Hospitality / Business / F&B Management Minimum 3-5 years F&B operations experience Certification in Food Hygiene & WSQ F&B courses preferred

Skills & Competencies

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Strong leadership & communication Customer-focused & professional service mindset Knowledge of NEA & Singapore F&B regulations Problem-solving & crisis management ability Inventory & cost control skills * Team development & training experience