Operations Manager (Central Kitchen)

Operations Management

• Guide the Operations Executive and Admins to ensure efficient daily operations.
• Lead the operations team according to company SOPs and workflows.
• Ensure compliance with SFA requirements; attend inspections and oversee follow-up actions.
• Oversee food preparation, production, and timely delivery.
• Drive food quality assurance and continuous improvement initiatives.
• Conduct regular checks on hygiene, service standards, and product quality.
• Maintain kitchen infrastructure and equipment standards.
• Manage staff integration, coaching, mentoring, and performance.
• Participate in cross-functional projects, including process automation.

Administrative Duties

• Evaluate staff performance and recommend confirmations, promotions, or training.
• Handle disciplinary actions, grievances, and conflict resolution.
• Communicate company policies and procedures to the team.
• Submit monthly performance and operations reports to senior management.

Requirements

• O-Levels, Higher Nitec, or Diploma in F&B Management, Culinary Arts, or a related discipline.
• Minimum 5 years of experience in a central kitchen or food production environment.
• Strong leadership, interpersonal, and organizational skills.
• Able to work on a 5.5-day schedule, including Public Holidays and Chinese New Year.
• Resourceful, detail-oriented, and capable of adapting in a fast-paced environment.