Front of House

3 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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