operation manager

Job Description

We are looking for an experienced and responsible Operations Manager to oversee the daily operations of our central kitchen. The candidate will be responsible for managing food production, manpower planning, food safety standards, inventory control, delivery coordination, and overall operational efficiency.

Key Responsibilities

• Oversee and manage the daily operations of the central kitchen.
• Plan and coordinate food preparation, production schedules, packing and delivery arrangements.
• Ensure all meals are prepared according to company standards, food quality requirements and customer orders.
• Monitor kitchen workflow to ensure smooth, efficient and timely production.
• Manage kitchen staff, including duty roster planning, work allocation, supervision and performance monitoring.
• Ensure compliance with SFA food safety, hygiene and sanitation requirements.
• Implement and maintain proper cleaning, disinfection and pest control procedures.
• Monitor food inventory, raw material usage, wastage and stock levels.
• Coordinate with suppliers for ordering, receiving and quality checking of ingredients.
• Ensure proper storage of food items, dry goods, chilled and frozen products.
• Work closely with management, sales team and delivery team to fulfil daily catering orders.
• Handle customer feedback, operational issues and service recovery when required.
• Control operating costs, reduce wastage and improve kitchen productivity.
• Ensure equipment, kitchen tools and facilities are properly maintained.
• Prepare operational reports, staff attendance records, production records and other documentation when required.
• Support ad-hoc duties assigned by management.

Requirements

• Minimum 3 years of relevant experience in central kitchen, catering, food manufacturing or F&B operations.
• Prior supervisory or management experience is preferred.
• Good knowledge of food hygiene, food safety and kitchen operations.
• Able to manage a team and work in a fast-paced environment.
• Good planning, communication and problem-solving skills.
• Able to work early mornings, weekends and public holidays when required.
• Physically fit and able to work in a kitchen environment.
• Basic computer skills for reporting, scheduling and inventory records.
• Possess a valid Food Safety Course Level 1 or equivalent certification. Food Safety Course Level 3 will be an advantage.