OPERATIONS MANAGER

Qualifications:

• Bachelor’s Degree in Business Administration, Operations Management, or related field
• Must have at least 3–5 years of experience in operations management within a restaurant, bar, or hospitality environment, preferably handling multiple branches
• Strong leadership, problem-solving, and decision-making skills are required.
• Must have excellent communication and organizational skills and the ability to manage multiple operations simultaneously.

Operational Oversight and Execution:

Oversee day-to-day business operations, ensuring standard operating procedures are followed across all stores. Monitor workflows, resolve issues, and implement improvements to boost operational performance.

1. Performance Monitoring and Business Results:

Track and analyse branch performance based on sales, productivity, and operational metrics. Identify gaps and implement corrective actions to improve overall performance. Ensure each branch meets or exceeds its sales targets and operational KPIs.

1. People Management and Team Leadership

Supervise and support Restaurant Managers, Assistant Managers, and key personnel. Provide coaching, guidance, and direction to ensure teams perform at an acceptable level. Address performance concerns in coordination with HR and ensure proper documentation and follow-through.

4.       Cost Control and Profitability Management

Monitor and control operational costs, including food cost, labor cost, and wastage. Ensure efficient use of resources without compromising quality and service. Review financial reports and implement strategies to improve margins.

5.       Training and Development Support

Work closely with the Training Manager and HR to identify training needs across all branches. Ensure that employees are properly trained on operations, customer service, and product knowledge. Support the implementation of training programs and evaluate their effectiveness.

6.       Compliance and Quality Assurance

Ensure strict compliance with company policies, food safety standards, sanitation requirements, and government regulations. Conduct regular audits and spot checks to maintain consistency and avoid operational risks.

7.       Customer Experience Management

Ensure that all branches deliver a high level of customer satisfaction. Monitor feedback, complaints, and reviews, and ensure that issues are resolved promptly and professionally. Implement improvements based on customer insights.

8.       Coordination and Communication

Act as the primary link between Management and store operations. Ensure clear communication of directives, programs, and updates across all branches. Attend management meetings and provide operational insights and recommendations.

9.       Program and Initiative Execution

Lead the implementation of company initiatives such as promotions, menu launches, and operational improvements. Ensure proper execution across all branches and evaluate results.