F&b Operations Manager

**Key Responsibilities**:
**Operational Oversight**
- Supervise daily operations across all outlets to ensure consistency, efficiency, and compliance with brand standards.
- Implement and optimize standard operating procedures (SOPs) across locations.
- Monitor inventory levels, manage ordering and supply chains, and ensure proper stock rotation and cost control.
- Conduct regular site visits to monitor operations, cleanliness, food safety, and service quality.

**Staff Management**
- Recruit, train, and support outlet managers and team members.
- Create and manage weekly schedules, ensuring adequate staffing levels and labour cost control.
- Conduct performance reviews and implement training programs for skill and service enhancement.
- Foster a positive work culture and ensure alignment with company values.

**Customer Experience & Quality Control**
- Maintain and enforce high standards of product presentation and service.
- Handle customer feedback and complaints in a timely and professional manner.
- Ensure health and safety, food hygiene, and cleanliness standards are consistently met.

**Financial Management**
- Track and report on sales, labour, and operational costs across outlets.
- Collaborate with the GM and finance team on budgeting and cost control analysis.
- Identify opportunities for sales growth and improved profitability.

**Strategic Planning & Expansion**
- Work closely with the GM on expansion planning and new outlet setup when needed.
- Support marketing and promotional campaigns in coordination with the marketing team.
- Monitor competition and market trends to recommend improvements.

**Requirements**:

- **Proven experience** in F&B operations management, preferably in bakery, café, or dessert-focused establishments with multi-outlet oversight.
- **Strong leadership and people management skills**, including the ability to coach and motivate teams, handle conflict, and maintain high morale.
- **Excellent organizational and time management abilities**, with a strong focus on operational efficiency and attention to detail.
- **Proficient in inventory and cost control**, production planning and reducing wastage while ensuring product availability and consistency.
- **Experience in staff scheduling and manpower planning**, ensuring optimal productivity and cost efficiency.
- **Ability to develop, implement, and maintain SOPs** (Standard Operating Procedures) across outlets to ensure operational consistency and excellence.
- **Strong communication skills**, both verbal and written: Able to conduct staff briefings and training sessions. Skilled in resolving customer service issues professionally and diplomatically.
- **Strong interpersonal and teamwork skills**, with the ability to collaborate across departments (e.g. procurement, marketing, kitchen).
- **High adaptability and problem-solving ability** in a fast-paced, dynamic environment.
- **Knowledge of local food safety and hygiene regulations**, including licensing requirements and routine audits.
- **Comfortable with technology and systems**, including POS systems, inventory tracking software, basic accounting tools, and reporting dashboards.
- **Financial literacy**, including experience with sales reports, P&L analysis, and cost control strategies.
- **Customer service mindset**, with a strong focus on quality, consistency, and creating memorable guest experiences.
- **Reliable, self-motivated, and results-driven**, with a hands-on approach and willingness to be present in outlets when needed..

**Job Types**: Full-time, Part-time

Pay: $5,300.00 - $6,100.00 per month

**Benefits**:

- Flexible schedule

Schedule:

- Monday to Friday
- Weekend availability

Supplemental Pay:

- 13th month salary
- Performance bonus

Work Location: In person