The posting
P&L & Commercial Management
- Take full ownership of business P&L; performance, including revenue, gross profit, labour cost, operating expenses and EBITDA targets.
- Prepare budgets, forecasts, weekly performance reviews and monthly management commentary; identify variances and implement corrective action.
- Drive same-store sales, transaction volume, average spend, product mix, upselling and promotional performance.
- Use operational and financial data to make fast, commercially sound decisions and improve unit economics.
Operations & Execution
- Lead day-to-day operations across all service periods and ensure consistent execution of operating standards, recipes, service procedures and opening/closing controls.
- Establish a strong operating rhythm using daily briefings, checklists, audits, shift reviews and KPI dashboards.
- Maintain speed of service, order accuracy, product quality, cleanliness and customer satisfaction during peak periods.
- Be highly visible on the floor and able to step into operational issues when required.
Inventory, Procurement & Supply Chain
- Own inventory accuracy, stock availability, ordering, receiving, storage, transfers, wastage and stock-count controls.
- Set and monitor par levels, reorder points, safety stock and stock-turn targets while reducing overstocking and stock-outs.
- Monitor food cost, yield, portion control, shrinkage and wastage; investigate material variances promptly.
- Coordinate with suppliers, central kitchen/logistics partners and internal stakeholders to maintain reliable and cost-effective supply.
- Plan for seasonal demand, promotions, new product launches and supply disruptions.
Customer Experience & Brand Standards
- Ensure every customer interaction reflects professional, warm and efficient service.
- Handle escalated customer feedback and service recovery promptly and constructively.
- Maintain high standards of professional presentation, personal grooming and communication across the team.
- Ensure visual merchandising, signage, packaging and customer-facing areas are maintained to prescribed standards.
Compliance, Food Safety & Risk
- Ensure compliance with applicable Singapore employment, food safety, hygiene, workplace safety and licensing requirements.
- Maintain accurate operational records, training records, incident reports and required checklists.
- Implement controls for cash handling, POS transactions, refunds, discounts, complimentary items and loss prevention.
- Escalate material operational, safety, people or compliance risks promptly
People Leadership & Workforce Management
- Recruit, onboard, train, coach and retain a high-performing operations team.
- Set clear standards for attendance, productivity, customer service, hygiene, grooming and workplace conduct.
- Prepare manpower plans and rosters aligned to forecast demand while controlling labour cost and overtime.
- Develop supervisors and managers through structured coaching, performance reviews and succession planning.
- Build a culture of accountability, urgency, teamwork and continuous improvement
