An F&B Operations Manager oversees the short-and long-term planning for all food and beverage operations in an organization. The Manager manages front- and back-of-house operations to achieve customer satisfaction and quality service while meeting or exceeding financial goals.
Work closely with the Outlet Managers in all her/his responsibilities by coordination and managing the operation of the F&B outlet, ensuring internal and external customer satisfaction, productivity, maximization of revenue and resources, and effective control.
Responsibilities:
• Assist with the creation of Singapore KPIs and revenue targets, and ensure the team is focused on them on a daily basis
• Work with key suppliers and partners to ensure purchasing and inventory management is managed to ensure the highest quality and best COGS
• Compare performance with market competitors and drive the team toward the right output ensuring high quality on a daily basis
• Participate in the daily preparation and unit management as required to ensure the optimal output of meals at the highest quality level
Operational:
• Responsible for all aspects of outlet’s F&B operations runs smoothly on a day to day basis.
• Ensure safety and hygiene guidelines are followed.
• Discuss, review, implement and improve SOP for outlet.
• Help control labour cost by maximizing allocation and rostering of team members
• Report on management regarding sales results and productivity.
• Ensure outlet achieve profitability.
• Purchases - pricing, quality, ordering, freshness and looking for competitive suppliers.
Supervisory:
• Supervise, lead & motivate the team.
• Provide and coordinate training and development program for all staff.
• Monitor employee performance and participate in annual employee performance reviews.
Customer Service:
• Receive, review and act upon feedback and complaints received form customers.
• Responsible for ensuring consistent quality of service
