Operations Manager (F&B, Bar & Restaurant Lounge)

Company Overview: We are a premier lifestyle and hospitality brand in Singapore operating vibrant, high-traffic dining and beverage concepts. Combining distinctive architectural spaces, high-touch hospitality, and curated entertainment/beverage programs, our venues deliver exceptional experiences to our diverse clientele. We are seeking an agile, commercially focused Operations Manager to champion daily outlet efficiency, staff excellence, and service delivery. Position Summary: The Operations Manager will have operational and financial accountability for the designated outlet. This role requires a hands-on leader who can seamlessly switch between strategic backend business management (manpower, budgeting, inventory control) and fast-paced, front-of-house hospitality management (VIP guest relations, live entertainment pacing, floor coordination). Core Responsibilities: Service Standards: Oversee daily Front-of-House (FOH) and Back-of-House (BOH) processes to guarantee premium product quality, presentation, and efficient ticket times. Guest Experience: Actively manage the floor during peak operational windows to handle VIP client relations, resolve patron grievances, and maintain a vibrant atmosphere. Entertainment Tracking: Partner with internal teams and external vendors to coordinate seamless execution for special events, corporate bookings, or live musical entertainment. P&L Accountability: Monitor and manage weekly and monthly outlet profit-and-loss accounts to minimize overhead and maximize profit margins. Cost Optimisation: Enforce strict controls over beverage costs, food portions, waste minimization, and supply purchases. Procurement & Auditing: Conduct regular stock taking, manage vendor procurement lines, ensure cash handling accuracy, and compile performance tracking data for corporate review. Rostering & Scheduling: Design optimized staff shift schedules that adapt to seasonal customer demand fluctuations while keeping overtime expenses within target parameters. Training & Onboarding: Standardize service protocols by training service crew and bartenders in luxury clienteling techniques, menu knowledge, and complaint resolution. Compliance Lead: Enforce institutional protocols regarding SFA food hygiene benchmarks, workplace safety, and national liquor licensing hours. Requirements: Professional Experience: Minimum 3-5 years of progressive management experience inside high-volume restaurants, luxury cocktail lounges, or live entertainment venues. Technical Capabilities: Mastery of local F&B operational workflows including point-of-sale (POS) systems, digital procurement systems, and staff scheduling software. Business Acumen: Deep structural familiarity with managing F&B material costs, P&L reporting frameworks, and data-driven workforce planning. Soft Skills: Outstanding situational communication, crisis resolution, and leadership skills required to lead cross-functional teams in high-pressure windows. Operational Flexibility: Fully prepared to work flexible hours, including weekends, public holidays, and late-night closing cycles based on business demand.