Roles & Responsibilities
Job Summary
Guide and lead the operations team to ensure efficient daily functions, compliance with regulatory requirements, and high standards in food preparation, quality, and service. Manage staff performance and contribute to process improvements and cross-functional projects.
Responsibilities
- Lead the operations team following company SOPs and workflows to achieve operational efficiency
- Guide the Operations Executive and Admins to execute daily operational tasks effectively
- Ensure compliance with SFA, MUIS, and MOM regulatory requirements by attending inspections and managing follow-up actions
- Oversee food preparation, production, and timely delivery to meet quality and service standards
- Drive food quality assurance initiatives and continuous improvement programs to enhance product standards
- Conduct regular hygiene, service, and product quality checks to maintain high operational standards
- Maintain kitchen infrastructure and equipment to ensure safety and functionality
- Manage staff integration by coaching, mentoring, and developing team members for optimal performance
- Evaluate staff performance and recommend confirmations, promotions, or training based on assessments
- Handle disciplinary actions, grievances, and conflict resolution to maintain a positive work environment
- Communicate company policies and procedures clearly to the operations team to ensure compliance and alignment
- Participate in cross-functional projects, including process automation, to improve operational workflows
- Manage ordering of supplies to maintain adequate inventory levels for uninterrupted operations
- Perform administrative duties related to operations management
- Schedule operations to optimize resource allocation and workflow efficiency
- Submit monthly performance and operations reports to senior management for review and decision-making
