F & B OPERATION MANAGER

POSITION: F&B OPERATIONS MANAGER
COMPANY: AYASOFYA RESTAURANT

JOB SUMMARY

The F&B Operations Manager is responsible for managing the overall daily operations of the restaurant, ensuring efficient service, quality food and customer experience, proper manpower deployment, cost control, and compliance with company and food safety standards.

KEY RESPONSIBILITIES

1. Restaurant Operations

   • Oversee the day-to-day operations of Ayasofya Turkish Restaurant.

   • Ensure smooth coordination between the kitchen, service, cashier, and management teams.

   • Maintain high standards of food quality, service, cleanliness, and presentation.

   • Monitor restaurant opening, closing, and daily operating procedures.

2. Manpower & Staff Management

   • Prepare staff schedules and ensure adequate manpower coverage during peak and off-peak periods.

   • Supervise, train, and guide service and kitchen employees.

   • Conduct staff briefings and monitor employee performance.

   • Assist management in recruitment, onboarding, and staff development.

   • Maintain discipline and ensure employees follow company policies and procedures.

3. Customer Service

   • Ensure customers receive professional, efficient, and friendly service.

   • Handle customer feedback, complaints, and service recovery.

   • Monitor customer satisfaction and identify areas for improvement.

   • Maintain a welcoming environment reflecting the restaurant's Turkish dining concept.

4. Food & Beverage Quality Control

   • Monitor food and beverage quality and ensure consistency of products and service.

   • Work closely with chefs and kitchen staff to maintain food preparation and presentation standards.

   • Monitor portion control and minimize food wastage.

   • Ensure proper storage and handling of food and beverages.

5. Inventory & Cost Control

   • Monitor inventory levels and coordinate with suppliers for timely replenishment.

   • Check incoming deliveries and ensure products meet quality requirements.

   • Monitor food costs, beverage costs, wastage, and operational expenses.

   • Assist management in implementing measures to improve profitability.

6. Sales & Business Development

   • Monitor daily and monthly sales performance.

   • Develop initiatives to increase restaurant revenue and customer traffic.

   • Assist with promotions, special menus, events, catering, and marketing activities.

   • Identify opportunities to attract new customers and retain existing customers.

   • Monitor competitors and provide management with suggestions for improvement.

7. Compliance & Safety

   • Ensure compliance with food hygiene, workplace safety, and company operating standards.

   • Ensure staff follow proper food handling, sanitation, and cleanliness procedures.

   • Maintain proper records and operational documentation.

   • Support management in complying with relevant Singapore F&B licensing and regulatory requirements.

8. Reporting & Administration

   • Prepare daily, weekly, and monthly operational reports.

   • Monitor sales, manpower, inventory, customer feedback, and operational performance.

   • Coordinate with management regarding operational issues and business requirements.

   • Assist in planning budgets, manpower requirements, and operational improvements.

9. Overall Management

   • Act as the key person responsible for coordinating restaurant operations.

   • Resolve operational issues promptly and effectively.

   • Maintain good working relationships with staff, suppliers, customers, and business partners.

   • Implement management decisions and operational strategies.

   • Perform other duties related to restaurant operations as assigned by management.

REQUIRED SKILLS & QUALIFICATIONS

• Diploma or Degree in Hospitality Management, F&B Management, Business Management, or a related field.

• Relevant experience in restaurant or F&B operations.

• Strong leadership and staff-management skills.

• Good knowledge of restaurant operations, inventory, cost control, and customer service.

• Strong communication and problem-solving abilities.

• Able to work in a fast-paced restaurant environment.

• Willing to work shifts, weekends, and public holidays when required.