Job Description

• Oversee daily operations of all assigned F&B outlets, including kitchen and service operations.
• Lead and supervise kitchen teams, chefs, cooks, service crew and outlet staff.
• Ensure food preparation, presentation and quality consistently meet company standards.
• Develop and maintain SOPs, recipes, portion control and kitchen processes.
• Monitor food costs, wastage, inventory, purchasing and stock levels.
• Work closely with the Chef/Kitchen team to improve menu quality, productivity and food consistency.
• Ensure compliance with food safety, hygiene, HACCP and local regulatory requirements.
• Conduct regular inspections of kitchen, storage areas and dining/service areas.
• Manage manpower planning, staff scheduling, training and performance.
• Monitor outlet sales, expenses, labour costs and overall F&B profitability.
• Handle customer feedback and resolve operational or service issues promptly.
• Coordinate with HR, Purchasing, Finance, Maintenance and Operations departments.
• Support menu development, promotions, special events and theme park activities.
• Identify opportunities to improve operational efficiency, revenue and guest experience.
• Ensure all equipment, kitchen facilities and outlet areas are properly maintained.
• Prepare operational reports and provide recommendations to management.
• Be hands-on during peak periods, events and high-volume operations

Job Requirements

• Age preference: 30–45 years old.
• Diploma/Degree in Food & Beverage Management, Culinary Arts, Hospitality Management or related field.
• Minimum 10 years of relevant F&B operations experience, preferably with strong kitchen/culinary exposure.
• Candidates with Chef/Kitchen Management experience combined with F&B operations experience are highly preferred.
• Experience managing multiple F&B outlets, restaurants, cafés, theme parks, hotels or high-volume operations is an advantage.
• Strong knowledge of kitchen operations, food costing, inventory control and food safety.
• Proven experience in leading and managing a large F&B team.
• Strong leadership, communication and problem-solving skills.
• Commercially aware with good understanding of sales, cost control and profitability.
• Able to work flexible hours, weekends, public holidays and during peak periods.
• Hands-on, proactive and able to work effectively in a fast-paced environment.

Skills