Food & Beverage Operations Manager

About South Side Keppel

South Side Keppel is a woodfire and brunch concept in Singapore, offering a relaxed all-day brunch café by morning and a curated woodfire dinner experience by night. Known for comforting, quality-driven dishes such as our Signature Switz Rosti and charcoal-oven mains, South Side is a neighbourhood spot built around honest ingredients, warm hospitality, and an easy-going, pet-friendly atmosphere.

Job Summary

We are looking for a hands-on Food & Beverage Operations Manager to lead the day-to-day running of South Side Keppel across both its brunch and woodfire dinner services. This role owns operational excellence, team performance, guest experience, cost discipline, and regulatory compliance — ensuring the outlet consistently delivers on its brand promise from open to close, seven days a week.

Key Responsibilities

• Operations Management: Oversee daily front- and back-of-house operations across brunch and dinner services, ensuring smooth service flow, consistent food and drink quality, and adherence to SOPs.

• Team Leadership: Recruit, train, roster, and supervise F&B crew (service, kitchen, and bar); set performance expectations, conduct appraisals, and build a strong service culture.

• Guest Experience: Uphold high standards of hospitality and service recovery; manage guest feedback, reviews, and private event bookings to protect the brand's reputation.

• Menu & Quality Control: Work with the Head Chef on menu execution, plating consistency, and seasonal menu rollouts for both the rosti-led brunch menu and woodfire dinner offering.

• Cost & Inventory Control: Manage food and beverage cost (COGS), stock takes, wastage, and supplier ordering; monitor labour cost against sales and adjust rostering accordingly.

• Compliance & Food Safety: Ensure full compliance with Singapore Food Agency (SFA) licensing conditions, food hygiene standards, and Workplace Safety and Health (WSH) requirements, including pest control, cleaning schedules, and staff food hygiene certification.

• Financial Reporting: Track daily sales, prepare weekly/monthly operational and P&L reports, and recommend actions to improve revenue and margins.

• Vendor Management: Manage relationships with suppliers and service contractors (F&B suppliers, pest control, cleaning, equipment maintenance) to ensure reliability and value.

• Health & Safety Culture: Champion a safe working environment, ensuring staff are trained on kitchen safety, especially around woodfire/charcoal oven operations.

Requirements

• Diploma or Degree in Hospitality Management, F&B Management, Business, or related field.

• Minimum 5 years of F&B operations experience, with at least 2 years in a supervisory or managerial capacity, ideally within a café, restaurant, or dual brunch/dinner concept.

• Valid Singapore Food Safety Course Level 1 (or WSQ equivalent) certification, or willingness to obtain within probation.

• Working knowledge of SFA licensing requirements and food hygiene regulations.

• Proficiency with POS systems, inventory/ordering platforms, and rostering tools.

• Strong leadership, communication, and problem-solving skills, with the ability to lead a team under pressure during peak service.

• Financially astute — comfortable managing budgets, cost percentages, and P&L reporting.

• Flexible and willing to work shifts, weekends, and Public Holidays in line with F&B operating hours.

• A genuine passion for hospitality, food quality, and guest experience.
  
  
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