- Singapore
Kerja Sepenuh Masa Operations Manager – Sushi Kiosk, Gaji tinggi SGD 6,000 di COL33 PTE. LTD. - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Job Objective
The Operations Manager will be responsible for overseeing the day-to-day operations of the Company's sushi kiosks, ensuring smooth operations, consistent product quality, effective manpower deployment, proper inventory control and wastage management across all outlets.
The role will work closely with the Management, Sushi/Kitchen Team, HR, Procurement, Warehouse, Finance and outlet staff to improve operational efficiency, standardise procedures and support the growth of the sushi business.
Key Responsibilities
1. Multi-Outlet Operations Management
Oversee the daily operations of all assigned sushi kiosks and ensure smooth and efficient operations.
Conduct regular outlet visits and monitor operational standards.
Ensure all outlets follow company SOPs, operational procedures and product standards.
Identify operational issues and implement timely corrective actions.
Ensure each outlet is properly prepared for daily operations, including opening, production, replenishment and closing procedures.
2. Manpower Management
Plan and manage manpower requirements according to outlet sales volume and operational needs.
Prepare and review staff rosters to ensure sufficient manpower coverage during peak periods.
Monitor staff attendance, punctuality, productivity and work performance.
Recruit, train, coach and supervise sushi chefs, kitchen staff and part-time staff.
Ensure staff are properly trained in sushi preparation, food handling, hygiene and company SOPs.
Manage staff discipline and address operational or performance issues appropriately.
3. Production & Product Quality
Monitor daily sushi production according to sales demand and outlet requirements.
Ensure consistent product quality, portion size, presentation and freshness across all outlets.
Monitor the preparation of sushi, sashimi, maki, hand rolls, onigiri and bento products.
Ensure proper production planning to minimise both stock shortages and overproduction.
Work with the kitchen team to standardise recipes, preparation methods and product specifications.
Monitor product availability and ensure fast-selling products are replenished promptly.
4. Inventory, Cost & Wastage Control
Monitor daily inventory levels and coordinate replenishment with Procurement and Warehouse.
Ensure proper receiving, storage, stock rotation and handling of ingredients and finished products.
Monitor product movement, stock usage and inventory discrepancies.
Track daily production, sales and wastage by outlet and by product.
Analyse wastage trends and implement measures to reduce unnecessary wastage.
Monitor food cost, product cost and gross margin performance.
Ensure proper FIFO/FEFO practices are followed where applicable.
5. Sales & Outlet Performance
Monitor daily, weekly and monthly sales performance by outlet.
Review sales trends and identify opportunities to improve sales and product mix.
Monitor sales performance of individual products and identify fast-moving and slow-moving items.
Work with Management to implement promotions, new products and seasonal products.
Monitor outlet performance against assigned sales and operational targets.
6. Food Safety, Hygiene & Compliance
Ensure all outlets comply with applicable food safety, hygiene and workplace safety requirements.
Conduct regular hygiene and operational checks at all outlets.
Ensure proper food storage, temperature control, handling and labelling procedures are followed.
Ensure preparation areas, sushi counters, refrigerators and equipment are kept clean and properly maintained.
Follow up on any food safety, hygiene or quality issues immediately.
7. SOP & Process Improvement
Develop, implement and maintain SOPs for sushi kiosk operations.
Standardise production, replenishment, stock handling, cleaning and closing procedures across outlets.
Identify inefficiencies and recommend improvements to Management.
Implement operational improvements to improve productivity, reduce wastage and control operating costs.
Ensure new processes are properly communicated and implemented by outlet teams.
8. Reporting & Data Analysis
Prepare regular operational reports for Management, including:
Daily / weekly / monthly sales
Production quantity
Product wastage
Inventory movement
Manpower and labour hours
Product performance
Outlet performance
Analyse operational data and provide recommendations to Management.
Highlight significant operational issues, stock shortages, wastage and manpower concerns promptly.
9. Coordination & Communication
Work closely with Procurement to ensure sufficient supply of raw materials and packaging.
Coordinate with Warehouse and Logistics for timely stock replenishment and deliveries.
Work with Finance on sales, inventory, wastage and cost-related matters.
Work with HR on recruitment, manpower planning, attendance and staff performance matters.
Communicate Management's instructions and operational requirements clearly to outlet teams.
10. New Outlet & Business Expansion
Support the opening and setup of new sushi kiosks.
Assist with manpower planning, equipment requirements, product setup and operational preparation for new outlets.
Support product launches, promotions and seasonal campaigns.
Ensure new outlets are properly trained and operationally ready before commencement.
11. Ad Hoc Responsibilities
Perform other operational, administrative and project-related duties as assigned by Management.
Support the Company in improving the overall efficiency, profitability and scalability of the sushi kiosk business.
The Operations Manager will be responsible for overseeing the day-to-day operations of the Company's sushi kiosks, ensuring smooth operations, consistent product quality, effective manpower deployment, proper inventory control and wastage management across all outlets.
The role will work closely with the Management, Sushi/Kitchen Team, HR, Procurement, Warehouse, Finance and outlet staff to improve operational efficiency, standardise procedures and support the growth of the sushi business.
Key Responsibilities
1. Multi-Outlet Operations Management
Oversee the daily operations of all assigned sushi kiosks and ensure smooth and efficient operations.
Conduct regular outlet visits and monitor operational standards.
Ensure all outlets follow company SOPs, operational procedures and product standards.
Identify operational issues and implement timely corrective actions.
Ensure each outlet is properly prepared for daily operations, including opening, production, replenishment and closing procedures.
2. Manpower Management
Plan and manage manpower requirements according to outlet sales volume and operational needs.
Prepare and review staff rosters to ensure sufficient manpower coverage during peak periods.
Monitor staff attendance, punctuality, productivity and work performance.
Recruit, train, coach and supervise sushi chefs, kitchen staff and part-time staff.
Ensure staff are properly trained in sushi preparation, food handling, hygiene and company SOPs.
Manage staff discipline and address operational or performance issues appropriately.
3. Production & Product Quality
Monitor daily sushi production according to sales demand and outlet requirements.
Ensure consistent product quality, portion size, presentation and freshness across all outlets.
Monitor the preparation of sushi, sashimi, maki, hand rolls, onigiri and bento products.
Ensure proper production planning to minimise both stock shortages and overproduction.
Work with the kitchen team to standardise recipes, preparation methods and product specifications.
Monitor product availability and ensure fast-selling products are replenished promptly.
4. Inventory, Cost & Wastage Control
Monitor daily inventory levels and coordinate replenishment with Procurement and Warehouse.
Ensure proper receiving, storage, stock rotation and handling of ingredients and finished products.
Monitor product movement, stock usage and inventory discrepancies.
Track daily production, sales and wastage by outlet and by product.
Analyse wastage trends and implement measures to reduce unnecessary wastage.
Monitor food cost, product cost and gross margin performance.
Ensure proper FIFO/FEFO practices are followed where applicable.
5. Sales & Outlet Performance
Monitor daily, weekly and monthly sales performance by outlet.
Review sales trends and identify opportunities to improve sales and product mix.
Monitor sales performance of individual products and identify fast-moving and slow-moving items.
Work with Management to implement promotions, new products and seasonal products.
Monitor outlet performance against assigned sales and operational targets.
6. Food Safety, Hygiene & Compliance
Ensure all outlets comply with applicable food safety, hygiene and workplace safety requirements.
Conduct regular hygiene and operational checks at all outlets.
Ensure proper food storage, temperature control, handling and labelling procedures are followed.
Ensure preparation areas, sushi counters, refrigerators and equipment are kept clean and properly maintained.
Follow up on any food safety, hygiene or quality issues immediately.
7. SOP & Process Improvement
Develop, implement and maintain SOPs for sushi kiosk operations.
Standardise production, replenishment, stock handling, cleaning and closing procedures across outlets.
Identify inefficiencies and recommend improvements to Management.
Implement operational improvements to improve productivity, reduce wastage and control operating costs.
Ensure new processes are properly communicated and implemented by outlet teams.
8. Reporting & Data Analysis
Prepare regular operational reports for Management, including:
Daily / weekly / monthly sales
Production quantity
Product wastage
Inventory movement
Manpower and labour hours
Product performance
Outlet performance
Analyse operational data and provide recommendations to Management.
Highlight significant operational issues, stock shortages, wastage and manpower concerns promptly.
9. Coordination & Communication
Work closely with Procurement to ensure sufficient supply of raw materials and packaging.
Coordinate with Warehouse and Logistics for timely stock replenishment and deliveries.
Work with Finance on sales, inventory, wastage and cost-related matters.
Work with HR on recruitment, manpower planning, attendance and staff performance matters.
Communicate Management's instructions and operational requirements clearly to outlet teams.
10. New Outlet & Business Expansion
Support the opening and setup of new sushi kiosks.
Assist with manpower planning, equipment requirements, product setup and operational preparation for new outlets.
Support product launches, promotions and seasonal campaigns.
Ensure new outlets are properly trained and operationally ready before commencement.
11. Ad Hoc Responsibilities
Perform other operational, administrative and project-related duties as assigned by Management.
Support the Company in improving the overall efficiency, profitability and scalability of the sushi kiosk business.
Peringatan Penting
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