Food & Beverage Operations Manager

About South Side Keppel South Side Keppel is a woodfire and brunch concept in Singapore, offering a relaxed all-day brunch café by morning and a curated woodfire dinner experience by night. Known for comforting, quality-driven dishes such as our Signature Switz Rosti and charcoal-oven mains, South Side is a neighbourhood spot built around honest ingredients, warm hospitality, and an easy-going, pet-friendly atmosphere. Job Summary We are looking for a hands-on Food & Beverage Operations Manager to lead the day-to-day running of South Side Keppel across both its brunch and woodfire dinner services. This role owns operational excellence, team performance, guest experience, cost discipline, and regulatory compliance — ensuring the outlet consistently delivers on its brand promise from open to close, seven days a week. Key Responsibilities Operations Management: Oversee daily front- and back-of-house operations across brunch and dinner services, ensuring smooth service flow, consistent food and drink quality, and adherence to SOPs. Team Leadership: Recruit, train, roster, and supervise F&B crew (service, kitchen, and bar); set performance expectations, conduct appraisals, and build a strong service culture. Guest Experience: Uphold high standards of hospitality and service recovery; manage guest feedback, reviews, and private event bookings to protect the brand's reputation. Menu & Quality Control: Work with the Head Chef on menu execution, plating consistency, and seasonal menu rollouts for both the rosti-led brunch menu and woodfire dinner offering. Cost & Inventory Control: Manage food and beverage cost (COGS), stock takes, wastage, and supplier ordering; monitor labour cost against sales and adjust rostering accordingly. Compliance & Food Safety: Ensure full compliance with Singapore Food Agency (SFA) licensing conditions, food hygiene standards, and Workplace Safety and Health (WSH) requirements, including pest control, cleaning schedules, and staff food hygiene certification. Financial Reporting: Track daily sales, prepare weekly/monthly operational and P&L reports, and recommend actions to improve revenue and margins. Vendor Management: Manage relationships with suppliers and service contractors (F&B suppliers, pest control, cleaning, equipment maintenance) to ensure reliability and value. Health & Safety Culture: Champion a safe working environment, ensuring staff are trained on kitchen safety, especially around woodfire/charcoal oven operations. Requirements Diploma or Degree in Hospitality Management, F&B Management, Business, or related field. Minimum 5 years of F&B operations experience, with at least 2 years in a supervisory or managerial capacity, ideally within a café, restaurant, or dual brunch/dinner concept. Valid Singapore Food Safety Course Level 1 (or WSQ equivalent) certification, or willingness to obtain within probation. Working knowledge of SFA licensing requirements and food hygiene regulations. Proficiency with POS systems, inventory/ordering platforms, and rostering tools. Strong leadership, communication, and problem-solving skills, with the ability to lead a team under pressure during peak service. Financially astute — comfortable managing budgets, cost percentages, and P&L reporting. Flexible and willing to work shifts, weekends, and Public Holidays in line with F&B operating hours. A genuine passion for hospitality, food quality, and guest experience. Apply Now!