Operation Manager

Core Responsibilities

• Daily Operations: Direct kitchen workflows, food preparation, serving schedules, and dining area cleanliness.

• Menu Planning & Nutrition: Design balanced, high-volume menus that cater to diverse dietary preferences and shift workers.

• Cost & Budget Control: Manage inventory, track food expenses, minimize kitchen waste, and oversee vendor procurement.

• Health & Safety Compliance: Enforce local food hygiene regulations, sanitation protocols, and workplace safety standards (such as local Ministry of Health guidelines).

• Staff Management: Hire, train, schedule, and supervise kitchen and service staff to maintain high productivity.