Job Description & Role Overview

The Facility Manager will be the on-site operations lead, responsible for driving efficiency, profitability, and operational excellence across three food brands operating under one facility.

This role combines full responsibility for production, staffing, procurement, inventory, maintenance, and financial performance, ensuring consistent standards and smooth coordination across all brands.

Key responsibilities include:

• Overseeing daily operations across multiple food brands
• Enforcing SOPs, hygiene, and food safety compliance
• Managing procurement, inventory, and cost control (COGS target: ≤ 28%)
• Supervising kitchen and service teams (10+ staff)
• Driving staff performance, scheduling, and retention (>90%)
• Reviewing sales data and preparing daily P&L reports
• Ensuring equipment maintenance and facility uptime
• Managing utilities and operational efficiency
• Submitting weekly and monthly performance reports
• Ensuring fast and efficient service delivery (<5 minutes order fulfillment)

Qualifications

• 3–5 years’ experience in F&B operations, kitchen, or facility management
• Strong background in procurement, inventory, and cost control
• Ability to analyze financial, sales, and operational data
• Proven experience managing teams of 10+ staff
• Strong knowledge of food safety and hygiene standards
• Proficiency with POS systems and operational tools
• Highly organized, proactive, and performance-driven
• Ability to work flexible hours, including weekends when required

Requirements added by the job poster

• Bachelor’s Degree

• 1+ years of Food and Beverage Services experience

• 1+ years of work experience with Business Management