- Take full ownership of day-to-day operations across kitchen, front-of-house and back-of-house
- Manage the team end-to-end: hiring, training, scheduling, and performance management
- Oversee vendor relationships, procurement and cost control
- Own inventory management, stock reconciliation and wastage control
- Ensure consistent compliance with SOPs, hygiene and food-safety standards
- Handle administrative operations: record-keeping, licensing and compliance calendar, and reporting to ownership
- Own the outlet's P&L; — track targets, margins and controllable costs
- Identify and implement operational improvements as the business scales
Requirements
- Minimum 5 years of hands-on experience in F&B;,
café or restaurant operations management — mandatory.Candidates without direct industry experience will not be considered for this role.
- At least 2 years in a role with full ownership of a team and outlet-level performance
- Demonstrated experience managing P&L;, cost control and vendor negotiations
- Strong people-management skills, with a track record of building and running a team
- Working knowledge of compliance, licensing and administrative processes for an F&B; outlet
- Bachelor's degree or diploma in hotel management, business administration, or a related field preferred
- Proficiency with MS Excel/Office and point-of-sale or inventory systems