OVER the next three years, 12 out of 30 identified job roles in Singapore’s food services sector are expected to require an “extensive to moderate” redesign, based on a manpower road map launched on Thursday (May 25).

New roles are also emerging with the rise of technology and sustainability, such as that of a “sustainability specialist”.

In line with the new Jobs Transformation Map (JTM) for food services, trade associations and chambers in the sector have committed to work with over 800 member companies, employing around 80,000 workers, to transform their jobs. In 2022, the sector contributed S$4.5 billion to Singapore’s economy and employed about 235,500 workers.

The JTM was jointly developed by Enterprise Singapore (EnterpriseSG) and EY, supported by Workforce Singapore, SkillsFuture Singapore and the Ministry of Manpower.

Launched at the Restaurant Asia 2023 trade fair, it identified three key trends and how these will affect job roles and skills over the next three years.

Speaking at the launch, Minister of State for Trade and Industry Low Yen Ling laid out these trends. First, consumer preferences are shifting, with growing demand for convenient foods, “personalised and experiential services”, and sustainability.

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“This trend provides opportunities for businesses that position themselves to take advantage of these shifts in consumer demand,” she said.

The other two shifts are increased technology adoption and greater competition for workers, amid an ageing workforce and changing career aspirations.

The JTM evaluated 30 job roles in light of these shifts, said EnterpriseSG and Workforce Singapore. Of these, 12 are expected to undergo a “medium or high degree” of change and require “extensive to moderate job redesign” to enhance their scope or responsibilities.

With increasing automation, some job roles can be reconfigured to include new skill sets. For example, the two separate roles of service crew and kitchen assistant can be adapted into that of a food and beverage operations associate, who can handle both back-of-house operations including food preparation and front-of-house operations such as technology use.

The remaining 18 job roles may experience less change, but “continuous upskilling can help them to remain competitive”, said the agencies. Some skills in demand are business management, digital skills, green skills, customer experience and creative technical skills.

Four new job roles may emerge from rising trends in technology and sustainability: revenue manager, customer retention specialist, restaurant designer and sustainability specialist.

The JTM recommended that employers redesign operations “around the opportunities and challenges of the future” and optimise processes using technology and data analytics. Roles can be adjusted with expanded or higher-value job scopes for workers, so they have better career progression and wages.

Workers themselves should embrace new skills, while educational institutions can work with food services companies to provide upskilling programmes.

“Job redesign not only helps to raise productivity, but also motivates staff employees to reskill and to get equipped to contribute greater value to their employers,” said Low.

She was speaking at the opening ceremony of Restaurant Asia 2023 and International Coffee & Tea Asia 2023, held at Marina Bay Sands Singapore Expo and Convention Centre.

Organised by Italian Exhibition Group Asia, Singapore-based Conference & Exhibition Management Services and Restaurant Association of Singapore, Restaurant Asia 2023 features over 200 exhibitors from 30 countries.