The Management Executive is responsible for the day-to-day operations of the seafood stall in a kopi tiam. This role requires a hands-on leader who works closely with service staff and kitchen crew to ensure smooth operations, high service standards, and consistent food quality.

The role involves active floor and kitchen involvement, including taking orders, supervising staff, coordinating with the chef, and managing daily operations, particularly during peak hours and weekends.

Key Responsibilities

1. Operations & Service Management

Oversee daily stall operations to ensure efficient service flow during peak and off-peak hours

Personally assist with order taking, customer service, and payment handling when required

Ensure timely food preparation and accurate order delivery

Monitor food quality, presentation, and hygiene standards

2. Staff Supervision & Rostering

Supervise service staff and kitchen assistants daily

Prepare weekly staff rosters, manage attendance, and arrange replacements when needed

Provide on-the-job training to new staff to maintain service consistency

Enforce workplace discipline, grooming, and food safety standards

3. Kitchen & Chef Coordination

Work closely with the chef to coordinate order flow and manage peak-hour demand

Assist in basic kitchen tasks when required to support operations

Communicate customer feedback to the chef and recommend operational improvements

4. Inventory & Cost Control

Monitor daily stock levels of seafood, ingredients, and consumables

Assist in ordering supplies and checking deliveries

Minimise wastage and ensure proper storage of perishable items

5. Compliance & Cleanliness

Ensure compliance with NEA food hygiene and safety requirements

Maintain the cleanliness of the stall, kitchen area, and service counters

Ensure proper handling of food, equipment, and cleaning schedules

6. Work Schedule & Physical Duties

Willing to work weekends, public holidays, and split shifts

Physically fit to stand for long hours and assist with lifting supplies when required

Perform hands-on operational duties as part of daily work

Job Requirements

Experience in F&B operations, hawker centre, or kopi tiam environment preferred

Strong leadership and people-management skills

Comfortable with hands-on work, including service and basic kitchen assistance

Able to work under pressure during peak meal periods

Physically fit and able to stand for extended hours

Willing to work weekends and public holidays