outlet manager

Job Title: Outlet Manager

Location: Singapore

Employment Type: Full-Time

Reports To: Operations Director / Business Owner

Role Overview

The Outlet Manager is responsible for overseeing the daily end-to-end operations of the Chubs outlet. This includes driving sales performance, leading front-of-house (FOH) and food preparation crew, maintaining strict food safety and hygiene standards (SFA guidelines), and ensuring fast, consistent service during high-volume peak rush hours.

Key Responsibilities

Daily Operations & Service Excellence

• Oversee day-to-day outlet operations, including opening and closing procedures, station readiness, and prep line setup.

• Lead service during peak periods to ensure fast bowl assembly, accurate order fulfillment, and minimal customer wait times.

• Maintain high customer service standards, handling customer inquiries, feedback, and escalations professionally.

• Manage integration and fulfillment for online food delivery platforms (e.g., GrabFood, Foodpanda) and self-ordering/POS systems.

Team Leadership & People Management

• Plan and publish weekly staff rosters based on projected sales volumes and budget allowances.

• Train, mentor, and coach full-time and part-time service/prep crew on Standard Operating Procedures (SOPs), recipe portioning, and customer engagement.

• Monitor team attendance, punctuality, and discipline, fostering a positive and efficient working environment.

• Conduct performance reviews and identify potential staff for internal promotion.

Inventory & Cost Control

• Monitor daily prep quantities, raw ingredient stock levels, and packaging supplies.

• Place supplier orders, verify deliveries against purchase orders, and manage proper stock rotation (FIFO) to minimize food wastage.

• Conduct weekly and monthly physical stock counts, investigating any inventory discrepancies or variance in Cost of Goods Sold (COGS).

Quality Assurance, Food Safety & Hygiene

• Enforce strict compliance with Singapore Food Agency (SFA) hygiene standards and Workplace Safety & Health (WSH) guidelines.

• Ensure strict adherence to food holding temperatures, cross-contamination prevention, and sanitation schedules for display chillers, prep tables, and prep tools.

• Maintain outlet cleanliness and ensure proper equipment upkeep and routine servicing.

Financial & Administrative Duties

• Perform daily cash reconciliation, petty cash management, and end-of-day POS settlement reports.

• Track daily sales targets and implement store-level initiatives or upselling strategies to increase average order value.

• Report operational issues, maintenance needs, and sales performance directly to management.

Requirements

• Experience: Minimum 2–3 years of F&B supervisory or managerial experience, preferably in fast-casual dining, quick-service restaurants (QSR), or salad/grain bowl concepts.

• Certifications: Basic Food Hygiene Certificate / Food Safety Course Level 1 (WSQ) is required; Level 3 is an advantage.

• Skills: Strong communication, team leadership, problem-solving, and inventory management capabilities.

• Working Conditions: Able to work in a fast-paced environment on rotating shifts, weekends, and public holidays.

• Attributes: Hands-on leader willing to support the service line and prep stations when required.