F&B Operations Manager

key Responsibilities

Operations Management: Lead and streamline daily operations across central kitchen production, processing lines, warehousing, and cold-chain logistics to maximize efficiency and minimize waste.

Production & Workflow Planning: Work closely with the kitchen, R&D, and sales teams to align daily output targets with client orders and wholesale delivery schedules.

Quality Assurance & Safety: Ensure complete compliance with Singapore Food Agency (SFA) regulations, HACCP, ISO, and Halal certification standards across all manufacturing and storage processes.

Supply Chain & Inventory Control: Oversee raw material procurement, cold-room storage management, and inventory rotation (FIFO) to ensure optimal stock levels and zero spoilage.

Manpower & Team Leadership: Manage operational headcount, duty rosters, performance reviews, and workplace safety (WSH) standards. Foster a cohesive, high-performance work environment.

Cost & Process Optimization: Continuously evaluate operational workflows, reduce yield loss, monitor operating expenses, and implement lean practices in food production.

Requirements

Experience: Minimum 3-5 years of operational management experience in food manufacturing, central kitchen operations, or large-scale F&B logistics in Singapore.

Certifications: In-depth knowledge of SFA food safety guidelines, HACCP, and ISO standards.

Leadership: Strong team-building and people management skills, with the ability to lead diverse operational teams effectively.

Problem-Solving: Analytical mindset with strong organizational abilities to handle fast-paced production schedules and logistics challenges.