General Manager – F&B Operations

Roles & Responsibilities Lead and oversee the company's overall F&B business and operations. Manage multiple food courts, outlets, food stalls and/or central kitchen operations. Develop business strategies, operational plans and performance targets. Oversee revenue, operating costs, budgets and overall profitability. Lead and supervise managers and key operational personnel. Plan manpower requirements and organizational structure. Identify new business opportunities and support business expansion and new outlet setup. Establish and improve operational procedures, service standards and internal controls. Coordinate with management, landlords, suppliers, business partners and other stakeholders. Ensure compliance with food hygiene, workplace safety and relevant regulatory requirements. Requirements: Minimum 5 years of relevant F&B management or business operations experience, preferably with experience managing multiple outlets or business units; strong leadership, commercial, communication and problem-solving skills.