Front of House

6 days ago

Singapore HHQ SERVICES PTE. LTD. Full time

Purpose of Role: Reporting to the Operations Manager, the right candidate is to lead front-of-house operations while acting as the designated HACCP Lead for all areas. The role ensures safe, compliant, and guest-focused dining experiences through strict adherence to food safety and hygiene standards across the site.Scope:- Oversee FOH team performance and service delivery across Meta's dining program.- Act as the designated HACCP Lead for all areas.- Oversee and coordinate all HACCP and food safety training for all teams.- Ensure compliance with Meta's Food Safety Management System (FSMS) and local regulations.Key Responsibilities: HACCP & Food Safety - Serve as HACCP Lead for all areas of operation.- Conduct daily safety checks on food holding units, serving equipment, buffet lines, utensils, and signage.- Ensure strict adherence to allergen management protocols.- Monitor grooming, hygiene, and uniform standards across all service teams.- Maintain documentation, logs, and records for internal and external audits.- Collaborate with BOH, stewarding, and FOH teams on corrective actions and continuous improvement.FOH Operations - Manage and lead FOH team during service.- Ensure buffet presentation, replenishment, and service areas are safe and presentable.- Organize guest queues to maintain efficiency and safety.- Conduct daily pre-service briefings covering menu details, allergen alerts, and safety reminders.- Create a professional, guest-focused service environment aligned with Meta's workplace culture.Training & Team Development - Oversee and deliver HACCP and food safety training programs for all teams.- Provide refresher sessions on hygiene, allergen handling, and safe food service practices.- Coach teams to uphold both service quality and safety compliance.- Act as a visible role model for safety and service.Key Deliverables - 100% compliance with HACCP and FSMS requirements.- Accurate and timely completion of food safety documentation and records.- Effective pre-service briefings and daily staff safety reminders.- All teams trained and competent in HACCP and food safety protocols.- Guest satisfaction with FOH service quality and environment.Requirements: - Minimum Level 3 Award in Food Safety & Hygiene (mandatory).- Proven HACCP implementation experience.- Minimum 3 years' FOH management experience in hospitality, catering, or corporate dining.- Strong knowledge of regulatory compliance, hygiene audits, and documentation standards.- Strong leadership, training, and communication skills.Desired Competencies - Service-driven with a food-safety-first mindset.- Highly organized, detail-oriented, and documentation-focused.- Proactive problem solver who anticipates risks.- Hands-on leader with the ability to coach and motivate teams.* 5-day work week

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