Outlet Manager (Floor Operations)

Your tasks

Lead front-of-house operations as Outlet Manager, ensuring exceptional guest experiences, managing staff, and maintaining high service and hygiene standards in a dynamic food and beverage environment.

• Lead daily front-of-house operations by supervising floor activities, conducting pre-service briefings, and ensuring efficient dining room workflow to deliver prompt and courteous guest service
• Resolve customer feedback, inquiries, and complaints professionally to maintain strong guest relationships and enhance customer satisfaction
• Plan and manage staff rosters and attendance to optimize workforce scheduling and service coverage
• Supervise and train service staff on service sequence, product knowledge, and hospitality standards to elevate team performance
• Monitor daily sales targets and control operational costs including wastage and supplies to support financial performance
• Collaborate with kitchen management to ensure seamless coordination between kitchen and floor operations
• Ensure compliance with Singapore Food Agency (SFA) hygiene standards, workplace safety regulations, and internal standard operating procedures
• Oversee floor inventory management, service equipment maintenance, POS reconciliation, and daily cash settlements to maintain operational accuracy

Requirements

Preferred competencies and qualifications

• Relevant certifications in Food Safety & Hygiene (e.g. SFA Food Safety Course) preferred
• Ability to work in a fast-paced environment on rotating shifts, including weekends and public holidays
• At least 5–7 years of relevant experience in food and beverage operations, with a proven track record in a supervisory or managerial front-of-house role.