Operations Manager (Central Kitchen)

Requirements

• O-Levels, Higher Nitec, or Diploma in F&B Management, Culinary Arts, or a related discipline.
• Minimum 5 years of experience in a central kitchen or food production environment.
• Strong leadership, interpersonal, and organizational skills.
• Able to work on a 5.5-day schedule, including Public Holidays and Chinese New Year.
• Resourceful, detail-oriented, and capable of adapting in a fast-paced environment.

Additional Information

Operations Management Guide the Operations Executive and Admins to ensure efficient daily operations. Lead the operations team according to company SOPs and workflows. Ensure compliance with SFA requirements; attend inspections and oversee follow-up actions. Oversee food preparation, production, and timely delivery. Drive food quality assurance and continuous improvement initiatives. Conduct regular checks on hygiene, service standards, and product quality. Maintain kitchen infrastructure and equipment standards. Manage staff integration, coaching, mentoring, and performance. Participate in cross-functional projects, including process automation. Administrative Duties Evaluate staff performance and recommend confirmations, promotions, or training. Handle disciplinary actions, grievances, and conflict resolution. Communicate company policies and procedures to the team. Submit monthly performance and operations reports to senior management.

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