F&B Operations Manager
Job Summary
Monkeys Canopy is seeking an experienced F&B Operations Manager to oversee daily operations across assigned outlets, including both kitchen and service functions. The ideal candidate will manage food quality, cost control, team leadership, and regulatory compliance to drive profitability and guest satisfaction. A strong background in kitchen management and high-volume F&B operations is highly preferred.
Responsibilities
- Oversee daily F&B kitchen and service operations
- Monitor food costs, inventory, and profitability
- Ensure compliance with food safety and HACCP standards
- Manage and train kitchen and service staff
Required Skills
- Minimum 10 years F&B operations experience
- Strong kitchen and culinary management background
- Knowledge of food costing and inventory control
- Strong leadership and problem-solving skills
Job Details
Oversee daily operations of all assigned F&B outlets, including kitchen and service operations. Lead and supervise kitchen teams, chefs, cooks, service crew and outlet staff. Ensure food preparation, presentation and quality consistently meet company standards. Develop and maintain SOPs, recipes, portion control and kitchen processes. Monitor food costs, wastage, inventory, purchasing and stock levels. Work closely with the Chef/Kitchen team to improve menu quality, productivity and food consistency. Ensure compliance with food safety, hygiene, HACCP and local regulatory requirements. Conduct regular inspections of kitchen, storage areas and dining/service areas. Manage manpower planning, staff scheduling, training and performance. Monitor outlet sales, expenses, labour costs and overall F&B profitability. Handle customer feedback and resolve operational or service issues promptly. Coordinate with HR, Purchasing, Finance, Maintenance and Operations departments. Support menu development, promotions, special events and theme park activities. Identify opportunities to improve operational efficiency, revenue and guest experience. Ensure all equipment, kitchen facilities and outlet areas are properly maintained. Prepare operational reports and provide recommendations to management. Be hands-on during peak periods, events and high-volume operations
Requirements
Age preference: 30–45 years old.
Diploma/Degree in Food & Beverage Management, Culinary Arts, Hospitality Management or related field.
Minimum 10 years of relevant F&B operations experience, preferably with strong kitchen/culinary exposure.
Candidates with Chef/Kitchen Management experience combined with F&B operations experience are highly preferred.
Experience managing multiple F&B outlets, restaurants, cafés, theme parks, hotels or high-volume operations is an advantage.
Strong knowledge of kitchen operations, food costing, inventory control and food safety.
Proven experience in leading and managing a large F&B team.
Strong leadership, communication and problem-solving skills.
Commercially aware with good understanding of sales, cost control and profitability.
Able to work flexible hours, weekends, public holidays and during peak periods.
Hands-on, proactive and able to work effectively in a fast-paced environment.