Roles & Responsibilities
You will handle everything from developing staff and managing unit financials, to ensuring an authentic experience that offers guests a departure from the ordinary. This role is based in the field and works directly with the senior leadership.
The Senior F&B Operations Manager will assist the Restaurant Manager in all her/his responsibilities by coordinating 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:
- Work directly with HR to hire the best teams in Singapore
- Conduct training and orientation along with HR support to set up new managers and team members for success
- Build and promote a deep bench of talented unit leaders and team members
- 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
- Visit Singapore units weekly through scheduled visits and detailed analysis
- Coach your team to ensure that each Unit consistently delivers against the quality and health and safety measures
- Be fully engaged in guest feedback loop, and ensure support for the continuous improvement process; work with R&D and the Data analysis team to implement adjustments as required
- Work directly with Senior Management and ensure collaboration across Singapore
- 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.
- Constantly checking the market trends and competency.
- Maintain and purchase new F&B equipment
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 from customers.
- Responsible for ensuring consistent quality of service.
