FOOD SERVICES OPERATIONS DIRECTOR

We are seeking an experienced and results-driven Food Services Operations Director to provide strategic leadership and oversee the overall management, operational performance and business development of our restaurant and food catering operations.

The successful candidate will be responsible for developing and implementing business strategies, managing financial performance, directing food service operations, leading management teams and ensuring sustainable business growth.

The position requires strong leadership capabilities, extensive experience in food service operations, strategic planning, financial management and a comprehensive understanding of the restaurant and catering industry.

Job Scope & Responsibilities

1. Provide strategic leadership and overall direction for the company's restaurant and food catering operations.

2. Develop and implement short-term and long-term business strategies to achieve organisational objectives, revenue growth and profitability.

3. Direct and oversee restaurant operations, catering services, food production, procurement and customer service functions.

4. Establish operational policies, management procedures and performance standards to ensure efficient business operations.

5. Develop annual business plans, operational budgets, financial forecasts and strategic expansion plans.

6. Monitor company revenue, operating expenditure, food costs, labour costs and overall financial performance.

7. Lead and supervise departmental managers, restaurant managers, kitchen management teams and catering operations personnel.

8. Establish key performance indicators (KPIs) and evaluate departmental productivity, operational efficiency and financial results.

9. Develop strategic plans for business expansion, new restaurant outlets, catering contracts and additional revenue opportunities.

10. Identify potential corporate clients, business partnerships and strategic commercial opportunities within the food service industry.

11. Oversee menu development strategies, food pricing policies, product positioning and operational profitability.

12. Direct procurement strategies, supplier negotiations, inventory management and supply chain optimisation.

13. Ensure effective coordination between restaurant operations, kitchen production, catering logistics and administrative departments.

14. Implement quality management systems to maintain consistent food standards, customer satisfaction and operational excellence.

15. Ensure compliance with Singapore Food Agency (SFA) regulations, food hygiene requirements, employment regulations and applicable workplace safety standards.

16. Develop and oversee manpower planning, management recruitment, staff development and organisational performance improvement strategies.

17. Review operational risks, establish internal controls and implement business continuity and risk management procedures.

18. Analyse market trends, customer demand, industry competition and commercial opportunities to support strategic business decisions.

19. Direct sales and marketing strategies to strengthen brand positioning, customer acquisition and business development.

20. Oversee negotiations for major catering contracts, supplier agreements and commercial partnerships.

21. Implement technology-driven improvements, including POS systems, inventory management systems and operational reporting processes.

22. Monitor food production efficiency, wastage control and resource utilisation to optimise operational costs.

23. Establish customer experience standards and oversee the resolution of significant customer service issues.

24. Coordinate with finance and administration teams to ensure effective financial reporting, budgeting and operational accountability.

25. Evaluate investment requirements for kitchen equipment, operational infrastructure and future business expansion.

26. Conduct regular management meetings to review business performance, operational challenges and strategic priorities.

27. Develop leadership capabilities among departmental managers and establish succession planning initiatives.

28. Ensure effective communication and coordination between management, employees, suppliers and business partners.

29. Prepare and present business performance reports, financial analysis and strategic recommendations to the Board of Directors or senior management.

30. Take overall responsibility for achieving approved operational targets, maintaining service excellence and supporting long-term business sustainability.

1. Bachelor's Degree in Hospitality Management, Food Service Management, Business Administration, Operations Management or a related discipline preferred.

2. Minimum 8–10 years of relevant experience in restaurant, hospitality, food service or catering operations, including substantial senior management experience.

3. Proven experience in strategic business planning, operational leadership and financial performance management.

4. Strong understanding of restaurant operations, catering services, food production management and supply chain coordination.

5. Demonstrated ability to manage departmental managers and cross-functional operational teams.

6. Extensive knowledge of budgeting, financial forecasting, cost control and business profitability.

7. Experience developing business expansion strategies and commercial partnerships.

8. Good understanding of Singapore's food safety, hygiene and relevant regulatory requirements.

9. Excellent leadership, strategic decision-making and organisational management capabilities.

10. Strong analytical, negotiation, communication and problem-solving skills.

11. Ability to establish operational KPIs, evaluate performance and implement continuous improvement strategies.

12. Experience in developing and implementing standard operating procedures and management policies.

13. Proficiency in business reporting, Microsoft Office and operational management systems.

14. Ability to manage competing business priorities and make independent strategic decisions.

15. Willingness to attend operational meetings and oversee business activities outside standard office hours when necessary.

Key Performance Indicators (KPIs)

• Revenue growth and business profitability.

• Achievement of approved operational budgets.

• Restaurant and catering service performance.

• Food cost and operational expenditure control.

• Customer satisfaction and service quality.

• Business development and corporate catering growth.

• Workforce productivity and management effectiveness.

• Compliance with applicable food safety and regulatory requirements.