✨ AI Summary
The Operations Manager will oversee and manage the daily operations of restaurants, ensuring a smooth workflow and high standards of customer service. Key responsibilities include monitoring performance, sales, costs, and KPIs; ensuring compliance with safety and hygiene standards; managing teams; identifying and resolving operational issues; developing SOPs; and coordinating with other departments. The role also involves analyzing operational reports to improve efficiency and profitability and supporting new branch openings.
Candidates must possess a Bachelor’s degree in Business Administration or Hospitality Management and at least 5 years of Operations Management experience, ideally in the restaurant industry with experience managing multiple branches. Essential skills include strong knowledge of restaurant operations, food safety, inventory, and cost control, along with leadership, team management, problem-solving, communication, and organizational abilities. Proficiency in MS Office is mandatory.
Requirements
Bachelor’s degree in Business Administration, Hospitality Management, or a related field.Minimum 5 years of experience in Operations Management, with proven experience in the Restaurant / Food & Beverage industry.Previous experience managing multiple restaurant branches is highly preferred.Strong knowledge of restaurant operations, food safety, inventory, and cost control.Strong leadership and team management skills.Excellent problem-solving and decision-making abilities.Strong communication and organizational skills.Ability to work in a fast-paced and dynamic environment.Proficiency in MS Office; experience with restaurant management systems is a plus.
Description
Oversee and manage the daily operations of restaurants and ensure smooth workflow.Monitor restaurant performance, sales, costs, and operational KPIs.Ensure compliance with food safety, hygiene, and health & safety standards.Manage and develop restaurant managers and operational teams.Ensure high standards of customer service and guest satisfaction.Monitor inventory, food costs, labor costs, and operational expenses.Identify operational issues and implement effective solutions.Develop and implement SOPs, policies, and operational procedures.Conduct regular visits and operational audits to ensure standards are maintained.Coordinate with HR, Finance, Procurement, and other departments to support business operations.Analyze operational reports and provide recommendations to improve efficiency and profitability.Support the opening and launch of new branches when required.