Beverage & Dessert Outlet Manager

Job description
Beverage & Dessert Outlet Manager
As the Outlet Manager of a standalone dessert and beverage outlet, you will have full responsibility for all operational, administrative, and customer service aspects of the business. The outlet offers a diverse product range including (Juices, Smoothie and Ice Cream) Your leadership is essential to drive operational excellence, achieve financial goals, implement marketing strategies, and deliver an exceptional customer experience.

Key Responsibilities:
1. Outlet Operations & Service Execution

Oversee the full spectrum of daily outlet operations to ensure efficiency, cleanliness, and consistency in product quality and service delivery.

Ensure that all food and beverage items are prepared and served according to established Standard Operating Procedures (SOPs).

Implement and maintain hygiene, cleanliness, and food safety standards in compliance with local regulations (e.g., SFA/NEA).

Conduct regular inspections to ensure outlet readiness and optimal guest experience.

2. Manpower Planning & Staff Management

Lead the recruitment, onboarding, and ongoing training of outlet team members.

Develop and manage efficient shift rosters to maintain adequate staffing during peak and non-peak hours.

Monitor team performance, provide regular coaching and feedback, and enforce disciplinary measures when necessary.

Promote a motivated, collaborative, and performance-driven team culture.

3. Inventory & Supply Chain Management

Monitor daily stock levels and manage ordering processes to ensure optimal inventory without overstocking or shortages.

Conduct weekly and monthly inventory checks and track wastage reports.

Coordinate with suppliers to ensure timely delivery, product quality, and price control.

Implement preventive measures to reduce spoilage, overproduction, and expired inventory.

4. Budget Control & Cost Management

Manage and control outlet expenses within the approved operating budget (e.g., labor, food cost, utilities).

Track food cost percentage and wastage rates against targets, and take corrective actions when needed.

Analyze cost patterns and initiate cost-reduction strategies without compromising quality or service.

Approve purchases and monitor petty cash expenditures.

5. Sales Performance & Business Development

Monitor daily, weekly, and monthly sales performance versus set targets.

Drive revenue growth through in-store promotions, effective upselling, and product bundling strategies.

Optimize menu offerings and pricing strategies based on customer preferences and sales analytics.

Prepare sales and operational performance reports with actionable recommendations for improvement.

6. Customer Experience & Retention

Ensure a high level of service quality and consistency to enhance customer satisfaction.

Personally handle escalated customer complaints or feedback and resolve issues promptly and professionally.

Monitor online and offline feedback platforms (e.g., Google Reviews) and implement service improvements accordingly.

Develop and promote loyalty programs, seasonal campaigns, and personalized service initiatives to encourage repeat visits.

7. Marketing Strategies (Outlet-Level)

Collaborate with marketing teams (if applicable) or independently conceptualize and execute local marketing plans to boost foot traffic and brand visibility.

Organize and execute outlet-level promotions, product launches, and festive campaigns.

Leverage social media platforms, customer databases, and partnerships with nearby businesses to drive awareness.

Monitor the effectiveness of marketing initiatives using KPIs such as promotion ROI, customer engagement, and conversion rates.

8. Reporting, Documentation & Compliance

Submit daily sales reports, petty cash reconciliations, staff attendance logs, and other required documentation.

Maintain accurate records of inventory, supplier transactions, and customer service logs.

Ensure all food safety, hygiene, and operational checklists (e.g., cleaning logs, expiry tracking, temperature records) are consistently updated and audited.

Assist in internal audits or regulatory inspections and implement corrective actions if necessary.

9. Ad-Hoc Duties

Perform any other related tasks or special projects as assigned by superior or senior management.

Support in new outlet openings, staff training for other branches, or cross-functional initiatives when required.

Key Performance Indicators (KPIs):
Achievement of Monthly & Quarterly Sales Targets (%)

Labor Cost as a % of Sales

Food Cost Control & Wastage Rates

Customer Satisfaction Scores (e.g., >4.5 Stars on Google Reviews)

Staff Retention & Training Completion Rates

Inventory Accuracy & Wastage Tracking

Requirements:
Minimum 2–3 years of experience in F&B outlet management, preferably in dessert, beverage, or snack-based operations.

Strong leadership, people management, and hands-on operational skills.

Proven ability in cost control, inventory management, and sales analysis.

In-depth knowledge of food hygiene and local food safety regulations.

Excellent customer service, conflict resolution, and communication skills.

Proficient in basic POS systems, inventory software, and reporting tools.

Willingness to work independently, including weekends and public holidays.

Summary:
This is a high-impact, end-to-end management role suitable for individuals passionate about F&B, customer service, and business growth. You will be entrusted with full operational and strategic control of the outlet. If you're detail-oriented, sales-driven, and ready to scale a concept into a brand, we want to hear from you.

Additional Information:
Applicants with relevant experience are encouraged to apply. Even if you do not meet all the stated requirements, your application will be evaluated on individual merit and may be considered for other opportunities within the company.

By submitting your resume, you consent to the collection, use, and processing of your personal data for recruitment purposes.

Note: Only shortlisted candidates will be notified.