Operations Manager

Key Responsibilities

• **Operational Leadership:** Supervise daily F&B shift operations, ensuring compliance with brand policies, health safety, and quality standards.
• **Financial Performance:** Manage operating budgets, increase revenue/spend-per-head, and control catering equipment repairs and maintenance.
• **Menu & Cost Control:** Analyze financial reports to optimize menu pricing, reduce waste, and manage inventory, including invoice tracking and vendor relationships.
• **Staff Management:** Recruit, train, supervise, and mentor staff, promoting a positive, high-performing work environment.
• **Customer Experience:** Handle customer feedback, resolve complaints, and ensure high service standards, particularly for events and premium dining. www.careersbank.com +8

Required Skills And Qualifications

• **Experience:** Usually 3–5+ years in high-volume F&B operations or hospitality management.
• **Education:** Degree in Hospitality Management, Culinary Arts, or relevant field preferred.

Job Types: Full-time, Permanent, Contract