Operations Director of Food And Beverage (SG based)

About the Role

The F&B Operations Director overall responsibilities include leading and managing the culinary and restaurant operation teams to deliver high quality, high margin food and beverage offerings that delight customers, enhance customer dining experience and meet financial projections while delivering brand experiences for the group of assigned restaurants.

Responsibilities

• Lead, inspire and work collaboratively with the assigned restaurant Executive Chefs and Restaurant Managers to deliver set business goals and service standards.
• Establish the assigned restaurant(s) business strategy and yearly budget plans for COO approval.
• Monitor and analyse all operating expenses for the assigned restaurant(s) to ensure efficient financial management to deliver set revenue and profit targets.
• Manage food costs, uphold menu standards, and control inventory for the assigned restaurant(s).
• Work closely with the VP-Culinary and assigned restaurant Executive Chef(s) to review and enhance menu offerings.
• Collaborate with purchasing partners, operations and legal representatives to develop vendor agreements as needed.
• Provide leadership and be involved with day-to-day functions including team management, guest interactions, office administration, vendor communications, and operating expenses.
• Oversee management team and address escalated issues.
• Develop and review Standard Operating Policies & Procedures for F&B Operations and ensure management team training.
• Ensure operational standards for sanitation, food safety, food storage, operating licenses and loss prevention are met.
• Recommend, review and approve marketing plans & activities for assigned restaurants in collaboration with the Marketing Director.
• Provide guidance on property maintenance and upkeep of assigned restaurant(s) and public areas.
• Share and maximize best practices across all restaurant(s).
• Consolidate and report business performance indicators monthly, quarterly and yearly to the COO and make recommendations for improvement.
• Undertake ad-hoc projects as assigned by management.

Qualifications

• Extensive experience in food and beverage management, including operational oversight and staff leadership.
• Degree in Hospitality Management, Business Administration, or a related field.
• Proven ability to lead, motivate, and manage a diverse team effectively.
• Strong knowledge of budgeting, inventory management, and cost control.
• Ability to develop and implement strategic plans to drive business growth and improve operational efficiency.
• Proficiency in financial management, including budgeting and financial reporting.
• In-depth knowledge of food and beverage trends, regulations, and best practices.
• Ability to manage multiple priorities and adapt to changing conditions in a fast-paced environment.