FOOD SERVICES OPERATIONS MANAGER
CHEONG LOK FW F&B HOLDINGS PTE. LTD. · Singapore ·
- Category
- Operations
- Manage and oversee daily food-service operations to ensure smooth workflow and operational efficiency
- Lead front-of-house customer service and back-of-house kitchen teams to deliver consistent quality and service
- Supervise, guide, and coordinate kitchen, service, and operational staff to meet performance standards
- Plan manpower requirements, create duty rosters, and deploy staff according to operational demands
- Monitor food preparation processes, kitchen workflow, portion control, and presentation to maintain quality standards
- Provide hands-on support to kitchen operations during peak periods to ensure timely service
- Develop and refine menu offerings, recipes, and food preparation procedures to enhance customer satisfaction
- Maintain consistent food quality and service standards aligned with company expectations
- Monitor customer satisfaction levels and professionally address feedback and complaints to improve experience
- Implement initiatives that enhance overall customer experience and operational effectiveness
- Manage purchasing processes, control inventory levels, and coordinate with suppliers to ensure stock availability
- Monitor and control food costs, labor costs, wastage, and other operating expenses to meet budget targets
- Enforce proper handling, storage, and management of food ingredients and supplies to ensure safety and quality
- Maintain high standards of food safety, hygiene, sanitation, and workplace safety in compliance with regulations
- Ensure compliance with food-service regulations, licensing requirements, and internal operating procedures
- Train and develop employees in kitchen operations, customer service, food safety, and operational procedures
- Monitor employee performance and uphold operational standards through regular supervision
- Track daily sales and operational performance, preparing reports for management review
- Coordinate maintenance of kitchen equipment and operational facilities to minimize downtime
- Support management in budgeting, operational planning, and continuous business improvement initiatives
- Perform other food-service management duties as required to ensure efficient establishment operation