F&B Operations Manager

Summary Job

Lead and manage all food service operations at BG Headquarters including employee canteen services, Rabbit Bar operations, BGPU athlete meal programs, and corporate catering activities. Responsible for driving operational excellence, food quality, cost efficiency, people management, and establishing sustainable standards across all food service areas.

Key Responsibilities

1) Food Service Operations Management

• Manage overall food service operations within BG Headquarters including:

  • Employee canteen operations

  • Rabbit Bar operations

  • BGPU athlete meal programs

  • Corporate catering and internal event services

• Ensure food quality, service quality, cleanliness, and operational efficiency meet company standards

• Monitor daily operation performance and resolve operational issues promptly

• Develop operational plans and workforce allocation to ensure smooth service delivery

• Manage peak periods, special events, executive visits, and company activities

2) Standardization & Quality Management

• Establish and continuously improve food service standards, SOPs, and work instructions

• Develop and implement:

  • Food preparation standards

  • Service standards

  • Recipe standards

  • Portion standards

  • Hygiene standards

  • Kitchen operation procedures

• Ensure compliance with food safety requirements and company standards

• Conduct routine quality audits and implement corrective actions

• Drive continuous improvement initiatives across all food service functions

3) Kitchen & Culinary Management

• Supervise kitchen operations and ensure consistency of food quality

• Support menu development and menu improvement initiatives

• Review food presentation and customer satisfaction feedback

• Work closely with kitchen teams to optimize processes and productivity

• Provide guidance and coaching on food preparation techniques and quality expectations

4) Athlete Nutrition & Special Meal Programs

• Coordinate meal preparation and nutrition requirements for BGPU athletes

• Work closely with stakeholders to ensure meal plans align with nutritional requirements and performance objectives

• Ensure food quality and consistency for athlete meal programs

5) Catering & Hospitality Services

• Oversee food preparation and service arrangements for:

  • Internal meetings

  • Executive meetings

  • Company events

  • Special functions

  • Corporate activities

• Ensure service quality and hospitality standards align with company expectations

6) Financial & Cost Management

• Manage food cost and operating expenses effectively

• Monitor:

  • Food Cost %

  • Waste %

  • Inventory usage

  • Budget utilization

  • Vendor costs

• Identify and implement cost-saving initiatives while maintaining service quality

• Prepare budget forecasts and operational reports

7) Vendor & Inventory Management

• Manage vendor relationships and supplier performance

• Control purchasing activities and inventory management processes

• Ensure sufficient stock availability while minimizing waste and excess inventory

• Negotiate pricing and service agreements where appropriate

8) Leadership & People Management

• Lead and manage approximately 60 employees across food service functions

• Plan manpower requirements and shift schedules

• Recruit, train, coach, and develop team members

• Build a high-performance and service-oriented culture

• Monitor team performance and provide feedback regularly

9) KPI & Continuous Improvement

Responsible for driving performance through KPIs such as:

Operational KPI

• Food Cost %

• Waste %

• Customer Satisfaction

• Service Level

• Hygiene Audit Score

• Food Safety Compliance

• Productivity per manpower

• Employee Engagement

• Complaint reduction

• Cost-saving initiatives

Qualification

• Bachelor’s degree in Food Science, Hospitality Management, Hotel Management, Culinary Arts, Business Administration, or related fields

• Minimum 8–10 years of experience in Food Service, Catering, Hotel, Hospitality, Central Kitchen, or large-scale F&B operations

• Minimum 5 years of people management experience

• Strong knowledge in:

  • Kitchen operations

  • Food service management

  • Food safety systems

  • SOP development

  • Cost control

  • Inventory management

• Experience managing large teams (30–50+ employees preferred)

• Strong leadership and stakeholder management skills

• Able to work both strategically and operationally

• Hands-on mindset and capable of supporting operational activities when needed