F&B Operations Manager

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.