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Open nowPosted today

F&B Operations Manager

SUNSET METT SING PTE. LTD.

Pay
SGD 8,000 a month
Where
Central, Singapore
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Your applicationOpen nowF&B Operations ManagerSUNSET METT SING PTE. LTD. · Central, Singapore

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  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on SUNSET METT SING PTE. LTD.'s own form.

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.7%14 days
  5. 35.6%30 days
  6. 58.0%60 days
This job: posted today

The posting

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 112 venues and with presence in 27 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The F&B Operations Manager oversees the front-of-house, bar and lounge, and private events operations. This role will assist in setting up systems, standards and teams during the pre-opening phase and ensures every guest receives a seamless, memorable experience that reflects the restaurant brand and drives revenue and profitability.

Day to day Responsibilities:

  • Work with the Director of Culinary and F&B experiences and the culinary team to prepare the restaurant for opening, including timelines, critical paths and readiness checklists.
  • Set up operational systems, SOPs, service standards and workflows for the dining room, grill, bar and lounge.
  • Participate in recruitment, onboarding and induction of the team, working with HR to hire the right people.
  • Plan and run training, tastings, mock services and soft-opening trials, so the team is confident in the concept, the menu and the guest journey.
  • Oversee daily front-of-house and bar operations, so every service meets standards of hospitality and consistency.
  • Deliver the signature guest experience across the grill, and bar and lounge, with a good understanding of the menu, premium proteins and the beverage programme.
  • Manage guest feedback and service recovery, protecting guest satisfaction.
  • Work with the Head Chef and bar team to align service flow, menu launches, seasonal changes and special events.
  • Ensure compliance with company policies and procedures and all applicable regulations, including food safety, hygiene, workplace health and safety.
  • Prepare and manage budgets, forecasts and manpower planning and schedules to meet revenue, cost and profitability targets.
  • Control operating costs, including beverage costs, supplies, wastage and breakages.
  • Monitor sales and key performance indicators, and act on trends to improve performance.
  • Drive revenue through upselling, reservations management, private events and partnerships.
  • Oversee stock control, inventory management and supplier relationships.
  • Oversee private dining and event bookings, working with the events and sales team for seamless execution.
  • Support marketing and PR initiatives, collaborations, pop-ups and guest-engagement activities that build the brand in Singapore.
  • Lead, coach and develop the front-of-house and bar teams, creating a culture of service excellence and teamwork.
  • Set clear goals, evaluate performance and submit reviews on time.
  • Plan rosters and manage manpower efficiently.
  • Recommend promotions and salary reviews, provide constructive feedback, and maintain discipline where needed.
  • Perform other duties relevant to the role as assigned.

Knowledge, skills and qualifications:

  • Diploma in Food & Beverage, Hospitality Management or an equivalent discipline preferred.
  • Minimum 4-5 years of experience in F&B operations, with at least 2 years in a supervisory or managerial role.
  • Pre-opening experience - taken part in the launch of a new restaurant, bar or hotel F&B outlet, from set-up and team training to opening.
  • Experience in a premium or fine-dining restaurant is preferred. Exposure to Korean cuisine, live-grill dining is an advantage.
  • Strong understanding of service standards, and the ability to set, train and uphold them across a new team.
  • Good beverage knowledge, including cocktails, spirits and wine, to support bar and lounge operations.
  • Customer-oriented, with a genuine passion for hospitality and for creating memorable guest experiences.
  • Critical thinker and problem solver, able to stay calm and make sound decisions under pressure, especially during the opening phase.
  • Good organizational and time-management skills, able to juggle opening deadlines alongside daily operations.
  • A hands-on, adaptable team player who is comfortable in a fast-paced, multicultural environment.

Posting text belongs to the employer. Removal requests: contact us.

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