YR Industries – Senior Manager, Kitchen Operations

The successful incumbent is responsible for the overall management of YRI Kitchen Operations. The incumbent oversees operations, customer engagement, food safety, quality, and supply chain to meet business deliverables.

Key roles and responsibilities include but are not limited to:

Business Strategies

• Responsible for deriving market-informed insights to establish growth strategies
• Develop and implement strategic plans to increase the efficiency and effectiveness of the Department
• Responsible for the regular review of product offerings, services, and price strategies to enhance YRI’s value proposition to our clients

Customer Engagement

• Oversee regular customer engagement to collate feedback and respond to their needs
• Manage regular customer surveys and develop improvement plans to address key gaps in services and products

Production

• Oversee production planning to manage the kitchen’s production deliverables and targets
• Review and improve production efficiencies to increase productivity, reduce wastages and manage costs
• Review and ensure strict compliance with Food Safety and Workplace place safety standards and practices
• Oversee quality management, controls, and improvements in meal preparations
• Oversee and review preventive maintenance regime to manage optimum conditions and shelf-life of kitchen equipment

Supply Chain

• Responsible for the implementation of Supply Chain Resilience strategies to ensure non-disruption in the supplies of raw materials
• Develop supply chain eco-system partnership to obtain market insights
• Manage regular engagement with suppliers

Financials

• Plan the annual budget and review the Department’s financial performances
• Review financial information and adjust the operational budget to promote profitability

Supervision

• Lead the Institutional Catering team in maintaining stringent food safety, workplace safety, and quality standards
• Provide guidance to the team in strengthening production efficiencies

A suitably qualified candidate is one who possesses:

• Degree in Hospitality or Business is preferred
• At least 5 years of general management experience within the food industry, covering both production and commercial operations
• Demonstrated financial acumen including planning and cost control capabilities
• A demonstrated ability to work cross-functionally within the group to drive business growth
• Strong leadership skills in developing teams
• Strong organizational, communication and critical thinking skills