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.