Restaurant Operations Manager

Overview

• Oversee the day-to-day operations of all Food & Beverage outlets, ensuring seamless service delivery and exceptional guest experiences.
• Maintain high standards of food quality, presentation, hygiene, and customer service across all locations.
• Lead, mentor, and develop outlet managers and F&B teams to drive performance and employee engagement.
• Manage staffing plans, scheduling, and workforce productivity to meet business requirements.
• Monitor sales performance, control labor and food costs, and ensure achievement of revenue and profitability targets.
• Prepare and manage operational budgets, analyze financial reports, and implement corrective actions where required.
• Handle guest feedback and complaints professionally, ensuring timely resolution and service recovery.
• Oversee inventory management, procurement processes, supplier relationships, and stock control procedures.
• Ensure compliance with food safety regulations, HACCP standards, health & safety policies, and company procedures.
• Conduct regular operational audits and inspections to maintain quality and compliance standards.
• Collaborate with marketing teams on promotions, seasonal campaigns, and revenue-generating initiatives.
• Analyze market trends, competitor activities, and customer preferences to identify business growth opportunities.
• Drive continuous improvement initiatives to enhance operational efficiency, guest satisfaction, and overall business performance.