Group Operations Manager

Role & responsibilities

• Oversee day-to-day operations of multiple restaurants and catering units.
• Ensure high standards of food quality, service, hygiene, and customer satisfaction across all locations.
• Monitor and improve operational performance, productivity, and profitability.
• Develop and implement standard operating procedures (SOPs) for restaurant and catering operations.
• Manage and supervise restaurant managers, supervisors, and operational teams.
• Control food cost, labour cost, inventory, and wastage.

Preferred candidate profile

8 to 12 years of experience in restaurant / catering operations.

Preferred Industry

• Restaurant Chains
• Catering Companies