- North Bridge Road Downtown Core Central Region (Singapore) Singapore
AUDACITY FOOD GROUP PTE. LTD. Hiring! Full Time Outlet manager in Central Region (Singapore), Earn up to SGD 4,000 - Ricebowl
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Job Description
Responsibilities
Job Title:
Outlet Manager
Location:
Singapore
Employment Type:
Full-Time
Reports To:
Operations Director / Business Owner
Role Overview
The Outlet Manager is responsible for overseeing the daily end-to-end operations of the Chubs outlet. This includes driving sales performance, leading front-of-house (FOH) and food preparation crew, maintaining strict food safety and hygiene standards (SFA guidelines), and ensuring fast, consistent service during high-volume peak rush hours.
Key Responsibilities
Daily Operations & Service Excellence
Oversee day-to-day outlet operations, including opening and closing procedures, station readiness, and prep line setup.
Lead service during peak periods to ensure fast bowl assembly, accurate order fulfillment, and minimal customer wait times.
Maintain high customer service standards, handling customer inquiries, feedback, and escalations professionally.
Manage integration and fulfillment for online food delivery platforms (e.g., GrabFood, Foodpanda) and self-ordering/POS systems.
Team Leadership & People Management
Plan and publish weekly staff rosters based on projected sales volumes and budget allowances.
Train, mentor, and coach full-time and part-time service/prep crew on Standard Operating Procedures (SOPs), recipe portioning, and customer engagement.
Monitor team attendance, punctuality, and discipline, fostering a positive and efficient working environment.
Conduct performance reviews and identify potential staff for internal promotion.
Inventory & Cost Control
Monitor daily prep quantities, raw ingredient stock levels, and packaging supplies.
Place supplier orders, verify deliveries against purchase orders, and manage proper stock rotation (FIFO) to minimize food wastage.
Conduct weekly and monthly physical stock counts, investigating any inventory discrepancies or variance in Cost of Goods Sold (COGS).
Quality Assurance, Food Safety & Hygiene
Enforce strict compliance with Singapore Food Agency (SFA) hygiene standards and Workplace Safety & Health (WSH) guidelines.
Ensure strict adherence to food holding temperatures, cross-contamination prevention, and sanitation schedules for display chillers, prep tables, and prep tools.
Maintain outlet cleanliness and ensure proper equipment upkeep and routine servicing.
Financial & Administrative Duties
Perform daily cash reconciliation, petty cash management, and end-of-day POS settlement reports.
Track daily sales targets and implement store-level initiatives or upselling strategies to increase average order value.
Report operational issues, maintenance needs, and sales performance directly to management.
Requirements
Experience:
Minimum 2–3 years of F&B supervisory or managerial experience, preferably in fast-casual dining, quick-service restaurants (QSR), or salad/grain bowl concepts.
Certifications:
Basic Food Hygiene Certificate / Food Safety Course Level 1 (WSQ) is required; Level 3 is an advantage.
Skills:
Strong communication, team leadership, problem-solving, and inventory management capabilities.
Working Conditions:
Able to work in a fast-paced environment on rotating shifts, weekends, and public holidays.
Attributes:
Hands-on leader willing to support the service line and prep stations when required.
Outlet Manager
Location:
Singapore
Employment Type:
Full-Time
Reports To:
Operations Director / Business Owner
Role Overview
The Outlet Manager is responsible for overseeing the daily end-to-end operations of the Chubs outlet. This includes driving sales performance, leading front-of-house (FOH) and food preparation crew, maintaining strict food safety and hygiene standards (SFA guidelines), and ensuring fast, consistent service during high-volume peak rush hours.
Key Responsibilities
Daily Operations & Service Excellence
Oversee day-to-day outlet operations, including opening and closing procedures, station readiness, and prep line setup.
Lead service during peak periods to ensure fast bowl assembly, accurate order fulfillment, and minimal customer wait times.
Maintain high customer service standards, handling customer inquiries, feedback, and escalations professionally.
Manage integration and fulfillment for online food delivery platforms (e.g., GrabFood, Foodpanda) and self-ordering/POS systems.
Team Leadership & People Management
Plan and publish weekly staff rosters based on projected sales volumes and budget allowances.
Train, mentor, and coach full-time and part-time service/prep crew on Standard Operating Procedures (SOPs), recipe portioning, and customer engagement.
Monitor team attendance, punctuality, and discipline, fostering a positive and efficient working environment.
Conduct performance reviews and identify potential staff for internal promotion.
Inventory & Cost Control
Monitor daily prep quantities, raw ingredient stock levels, and packaging supplies.
Place supplier orders, verify deliveries against purchase orders, and manage proper stock rotation (FIFO) to minimize food wastage.
Conduct weekly and monthly physical stock counts, investigating any inventory discrepancies or variance in Cost of Goods Sold (COGS).
Quality Assurance, Food Safety & Hygiene
Enforce strict compliance with Singapore Food Agency (SFA) hygiene standards and Workplace Safety & Health (WSH) guidelines.
Ensure strict adherence to food holding temperatures, cross-contamination prevention, and sanitation schedules for display chillers, prep tables, and prep tools.
Maintain outlet cleanliness and ensure proper equipment upkeep and routine servicing.
Financial & Administrative Duties
Perform daily cash reconciliation, petty cash management, and end-of-day POS settlement reports.
Track daily sales targets and implement store-level initiatives or upselling strategies to increase average order value.
Report operational issues, maintenance needs, and sales performance directly to management.
Requirements
Experience:
Minimum 2–3 years of F&B supervisory or managerial experience, preferably in fast-casual dining, quick-service restaurants (QSR), or salad/grain bowl concepts.
Certifications:
Basic Food Hygiene Certificate / Food Safety Course Level 1 (WSQ) is required; Level 3 is an advantage.
Skills:
Strong communication, team leadership, problem-solving, and inventory management capabilities.
Working Conditions:
Able to work in a fast-paced environment on rotating shifts, weekends, and public holidays.
Attributes:
Hands-on leader willing to support the service line and prep stations when required.
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