General Manager – Central Kitchen & Catering Operations

Job description

S$5,500 – S$6,500 base per month, gross, plus employer CPF, plus a quarterly profit share (10% of operating profit), milestone bonuses and long-term profit units. Full-time, 5-day week, Woodlands. Reports to the owner.
Raja's Catering cooks halal South and North Indian food for weddings, families, festivals and companies across Singapore. Everything is cooked at our central kitchen at 15 Woodlands Loop and delivered. We run on our own systems: online ordering and payment, a live kitchen production board, stock, clock-in and delivery planning.
We are hiring one General Manager to run the business day to day and grow it. You run the kitchen, the cost, the delivery, the order desk and new weekday customers. The owner sets the targets and reviews the numbers with you every month; the day-to-day decisions are yours.
What you run
• Production: daily cooking plans from confirmed orders, prep and batch planning, portion and quality standards. The head chef and second head chef report to you.
• Cost: food cost per job and per menu, recipe costing and yields, weekly stock counts, waste, supplier prices and contracts.
• People: rosters built to the order book, hiring, training, discipline and appraisals for the kitchen, drivers and order desk.
• Delivery: on-time dispatch, van and logistics-partner planning, complaints and recovery.
• Food safety: SFA licence conditions, hygiene, pest control, audits.
• Sales and growth: lead the order desk and sales reps, price every quote above our profit floor, and fill weekdays with corporate, workforce-meal and institutional contracts.
• Numbers: a daily flash report, a monthly P&L review with the owner, and your own 90-day and 12-month plans.
How you are measured
Monthly sales against target, operating margin, food cost %, people cost per guest served, weekday sales share, on-time delivery, complaints and stock-count accuracy. The targets are agreed in writing in your first month and the profit share is paid on them.
You must have
• 8+ years in F&B, including 3+ years running a catering operation, central kitchen or banquet kitchen with responsibility for its P&L.
• Proof that you control cost: food-cost and labour reports you built, rosters you wrote, supplier prices you renegotiated. Please bring examples to interview.
• Led a team of 25 or more, including staff on work passes.
• WSQ Food Safety Level 3 / Food Safety Manager, or willing to complete it within 3 months (we pay).
• Comfortable with systems, spreadsheets and reading a P&L.
Good to have: Indian or halal catering production; corporate or contract catering sales; tender experience; ability to work with a Tamil-speaking kitchen team; experience opening a second production line or kitchen.
Package
• Base S$5,500 – S$6,500 by experience; a written step-up at month 6 when the agreed targets are met.
• Quarterly profit share: 10% of operating profit.
• Milestone bonuses of S$5,000, S$10,000 and S$20,000 as monthly sales reach agreed levels, and a path to Chief Operating Officer.
• Long-term profit units of up to 5%, vesting over four years.
• 18 days annual leave rising with service, group hospitalisation and outpatient insurance, dental, phone and transport allowances, S$2,000 a year for training.
Terms
5-day, 44-hour week built around events; event weekends worked with a weekday off in lieu. Probation 6 months. Place: 15 Woodlands Loop #04-61, Singapore 738322. Start: as soon as your notice allows.
How to apply
Apply with your CV and one line on the largest kitchen or catering P&L you have run (monthly sales, food cost %). Shortlisted applicants hear from us within 2 working days and receive a short written case. Process: written case, interview with the owner at Woodlands, then a half-day working session in the kitchen.
This position is open to Singapore Citizens and Singapore Permanent Residents.