Operations Manager – Restaurant Group
Role Overview
Oversee and manage overall operations for a restaurant group.
Lead restaurant management, operational planning, and business performance.
Key Skills for This Role
Full Job Posting
Role overview
Oversee and manage overall operations for a restaurant group.
Lead restaurant management, operational planning, and business performance.
Responsibilities
- Oversee daily operations across restaurant outlets.
- Manage restaurant managers, kitchen teams, and service staff.
- Monitor operational performance, customer satisfaction, and service quality.
- Ensure compliance with company policies, operating procedures, and food safety standards.
- Monitor sales, operating expenses, and profitability; implement operational improvements.
- Coordinate with procurement, inventory, and production departments.
- Manage staffing, employee performance, and workforce allocation.
- Handle customer escalations and resolve operational issues.
- Conduct outlet visits and operational inspections.
- Prepare operational reports and update senior management.
Requirements
- Minimum 3–5 years of experience in restaurant or hospitality operations management.
- Experience managing multiple restaurant outlets is preferred.
- Strong knowledge of restaurant operations, food and beverage management, and cost control.
- Excellent leadership, communication, and decision-making skills.
- Ability to manage teams and multiple operational responsibilities.
- Good understanding of food safety and hygiene standards.
Benefits
- Food provided, duty transportation, medical insurance, and laundry facilities.
- Accommodation is not provided.
Salary
- Salary is based on experience and expertise; no pay cadence or amount is specified.
Work location
- Work is in person.
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