F&B Operations Manager

• Role Overview

We are looking for a hands-on F&B Manager to oversee café operations across two indoor activity parks:

• SuperPark (SuperRecharge Cafe): Vending-style snack bar (low manpower, self-service concept)
• Pororo Park (Loopy Cafe): Casual dining café (simplified menu, fast-paced family environment)

This role is operationally focused, requiring someone who can lead a small team, control costs, and improve sales performance, while being comfortable working on the ground.

1. Operations Management

• Oversee daily café operations for both Park A & Park B
• Ensure smooth service flow, food quality, and hygiene standards
• Step in during peak periods (order taking, food prep, troubleshooting)

1. Team Management

• Manage a small team of 3–4 staff (full-time + part-time)
• Plan weekly staff schedules and manpower allocation
• Train staff to be multi-skilled (kitchen + service)
• Maintain staff discipline, performance, and morale

1. Sales & Cost Control

• Improve F&B revenue contribution (target growth from current baseline)
• Monitor daily sales, food cost, and wastage
• Control inventory and ordering to minimize losses
• Ensure menu items are cost-effective and operationally efficient

1. Menu & Process Optimization

• Maintain a simple, high-margin menu
• Continuously refine menu based on sales performance
• Ensure food preparation is fast, consistent, and scalable

1. Inventory & Supplier Management

• Manage stock levels across both parks
• Liaise with suppliers and handle ordering
• Conduct regular stock checks and basic reporting

1. Compliance & Hygiene

Ensure compliance with Singapore food safety standards

Maintain cleanliness and hygiene of kitchen and service areas

• 5–6 days work week (including weekends & public holidays)
• Shift-based schedule aligned with park operating hours

• 2–5 years experience in F&B operations (café / casual dining / fast casual)
• Experience in kitchen operations (basic cooking required)
• Able to work in a hands-on environment
• Experience managing a small team
• Basic knowledge of inventory, cost control, and scheduling
• Food hygiene certification