Chief Operating Officer (COO)

Position: Chief Operating Officer (COO) Employment Type: Full-time Industry: Food & Beverage / Restaurant Location: Vivocity About the Role We are seeking an experienced and highly accomplished Chief Operating Officer (COO) to lead the overall operations of our growing restaurant business in Singapore. The successful candidate will be a senior F&B operations leader with extensive experience managing large-scale restaurants, multi-outlet operations, and established restaurant chains or hospitality groups . This is a senior leadership position requiring strong commercial acumen, operational discipline, people leadership, and the ability to build scalable systems for a rapidly growing restaurant business. You will be responsible for translating the company's strategic vision into operational excellence, driving profitability, establishing standardized operating procedures, developing management teams, and ensuring consistent guest experiences across all outlets. Key Responsibilities • Lead and oversee the overall day-to-day operations of the restaurant business, including all outlets, kitchens, front-of-house operations, service standards, procurement, inventory and operational support functions. • Develop and execute the company's overall operational strategy in alignment with business growth objectives. • Establish and continuously improve comprehensive SOPs, operational standards, quality control systems and performance management frameworks . • Take full ownership of operational performance, including revenue, cost control, labor productivity, food cost, wastage, customer experience and outlet profitability. • Build and lead a strong senior operations team, including General Managers, Area Managers, Operations Managers, Restaurant Managers and other key operational personnel. • Develop management talent and succession planning systems to ensure a strong leadership pipeline. • Drive operational scalability and prepare the organization for future multi-outlet expansion. • Establish appropriate KPIs and management reporting systems across all operational functions. • Work closely with the CEO/founders and other senior management to develop business plans, budgets and expansion strategies. • Oversee manpower planning, recruitment, training, performance management and retention of key operational staff. • Ensure compliance with Singapore's relevant food safety, workplace safety, employment and regulatory requirements. • Lead initiatives to improve customer satisfaction, service quality, operational efficiency and overall brand standards. • Manage relationships with key suppliers, business partners and external stakeholders where required. • Identify operational risks and implement effective corrective and preventive measures. • Analyze business and operational data to identify opportunities for growth, cost optimization and improved profitability. • Lead new outlet openings, including pre-opening planning, manpower deployment, training, SOP implementation and operational readiness. Requirements • Minimum 20 years of relevant F&B, restaurant or hospitality management experience , with substantial experience in senior operational leadership roles. • Proven track record in large-scale restaurants, established restaurant groups, hotel F&B operations, or major multi-outlet restaurant chains . • Strong preference for candidates who have held senior management positions within well-established local or international restaurant groups / F&B chains . • At least 5–8 years of senior management experience with direct responsibility for multiple outlets, large teams and significant operating budgets. • Demonstrated experience managing multiple restaurants/outlets simultaneously , preferably across different locations. • Proven experience overseeing large teams and developing senior management and middle-management personnel. • Strong understanding of restaurant P&L, budgeting, labor cost, food cost, procurement, inventory management and operational controls. • Demonstrated success in improving operational efficiency, profitability and customer experience. • Proven experience in new outlet openings, restaurant expansion and multi-unit business scaling . • Strong knowledge of restaurant SOP development, operational systems, service standards and quality control. • Excellent leadership, communication, negotiation and problem-solving skills. • Highly commercially driven, analytical and results-oriented. • Ability to operate at both strategic and hands-on operational levels . • Strong understanding of the Singapore F&B market and regulatory environment. • Candidates who have worked for large restaurant chains, major hospitality groups or high-volume flagship restaurants will be strongly preferred. Ideal Candidate Profile The ideal candidate is a seasoned F&B executive who has progressed through the ranks of large restaurant groups or established chain operations , rather than someone whose experience is primarily limited to managing a single small restaurant. You should have a proven record of managing large teams, multiple outlets, high-volume operations and substantial P&L responsibilities , and possess the leadership capability to build a professional operational organization from the ground up. Experience with restaurant groups undergoing rapid expansion, multi-outlet growth, restructuring or operational transformation will be highly advantageous.