Food & Beverage Operations Manager

The Food & Beverage Operations Manager is responsible for the end-to-end operational performance of all F&B outlets within The Hey Co Group. This is a multi-outlet, senior leadership role overseeing service standards, cost and margin management, manpower planning, and compliance across the portfolio. The role acts as the critical link between outlet-level teams and the senior leadership team, driving consistent brand standards, profitability, and guest experience at scale while building a strong bench of outlet managers and F&B talent. Key Responsibilities Operational & Financial Performance – Own P&L performance across all outlets, including revenue targets, food/beverage cost ratios, labour cost ratios, and controllable expenses; report variances and corrective actions to senior leadership monthly. Standards & Brand Consistency – Set and enforce consistent SOPs across all outlets for service, hygiene, food safety, and guest experience, adapting standards where needed for outlet-specific concepts. Team Leadership – Lead, coach, and performance-manage a team of Outlet Managers and Assistant Managers; conduct regular outlet visits, spot checks, and performance reviews. Manpower Planning – Partner with HR on manpower planning, recruitment pipelines, roster optimisation, and retention strategies to address F&B industry attrition and manpower cost pressures. Regulatory Compliance – Ensure full compliance with Singapore Food Agency (SFA) licensing and hygiene standards, Ministry of Manpower (MOM) employment regulations (working hours, rest days, salary and levy requirements for work pass holders), Workplace Safety and Health (WSH) requirements, and liquor licensing conditions across all outlets. Supply Chain & Cost Control – Drive procurement efficiency and vendor negotiations in partnership with central purchasing; monitor stock control, wastage, and inventory accuracy across outlets. Guest Experience – Monitor guest feedback, online reviews, and mystery shopper results; lead root-cause analysis and service recovery initiatives for underperforming outlets. New Openings & Projects – Support new outlet openings, renovations, and menu launches, including pre-opening operational readiness, training, and staffing plans. Reporting & Analytics – Track and act on outlet KPIs (covers, average spend, labour productivity, NPS/CSAT, safety incidents) and present insights to senior leadership. Sustainability & CSR – Champion sustainability practices (food waste reduction, responsible sourcing) and community/CSR initiatives aligned with Group values. Requirements & Qualifications Education – Diploma or Degree in Hospitality Management, Food & Beverage Management, Business Administration, or a related field. Experience – Minimum 5 years of progressive F&B operations experience, with at least 3 years in a multi-outlet or area management capacity overseeing more than one outlet or brand concurrently. Regulatory Knowledge – Working knowledge of SFA food hygiene requirements, MOM employment regulations, WSH guidelines, and liquor licensing in Singapore. Financial Acumen – Proven track record of managing P&L, food and labour cost ratios, and delivering measurable margin improvement. Leadership – Demonstrated ability to lead, develop, and retain outlet management teams in a high-turnover industry. Systems – Proficiency with POS systems, inventory management software, and workforce scheduling tools; comfortable working with data to drive decisions. Availability – Willingness to travel regularly between outlets and to work outlet hours, including evenings, weekends, and public holidays as operationally required. Apply Now!