全职 Director of Operations 工作, 薪水 up to SGD 8,000, FENGXIANG BKT PRIVATE LIMITED Islandwide (Singapore) 公司招聘中 - Ricebowl

Job Description

The Food Services Operations Director is responsible for overseeing the overall operations, management, and business performance of the Bak Kut Teh restaurant business in Singapore. The role involves developing operational strategies, managing restaurant outlets, ensuring food quality and service standards, controlling operating costs, and driving sustainable business growth.

Key Responsibilities

1. Oversee the daily operations of the restaurant outlets, ensuring smooth business operations, efficient workflows, and consistent service quality.

2. Develop and implement operational policies, standard operating procedures (SOPs), and service standards to maintain consistency across all outlets.

3. Monitor business performance, sales revenue, operating expenses, labour costs, food costs, and profitability, and implement measures to improve operational efficiency.

4. Supervise and coordinate restaurant managers, kitchen personnel, service staff, and other operational employees, including recruitment, training, performance evaluation, and manpower planning.

5. Ensure the consistent quality, preparation, presentation, and serving standards of Bak Kut Teh and other menu items.

6. Manage food procurement, supplier relationships, inventory control, stock management, and wastage reduction to maintain cost efficiency.

7. Ensure compliance with Singapore's applicable food safety, hygiene, workplace safety, employment, and licensing requirements.

8. Develop business strategies to increase sales, improve customer satisfaction, strengthen brand reputation, and enhance customer retention.

9. Evaluate opportunities for new outlet openings, menu development, operational improvements, and business expansion.

10. Prepare operational reports, financial performance reviews, and management recommendations for the company's directors or senior management.

Scope of Responsibility

The position oversees the restaurant business's overall operational performance, financial efficiency, workforce management, food quality, regulatory compliance, and long-term business development.