Operations Manager (Food Industry)

Operations Manager (Food Industry)

Employment Type

Full-Time

Job Summary

The Operations Manager is responsible for overseeing the day-to-day operations of multiple restaurant branches or business units, ensuring operational excellence, profitability, food quality, customer satisfaction, and compliance with company standards. This role leads restaurant management teams, drives sales performance, monitors key performance indicators (KPIs), and implements operational strategies to achieve business objectives while fostering a culture of accountability, continuous improvement, and excellent customer service.

Key Responsibilities
Operations Management

• Oversee daily operations of all assigned restaurant branches to ensure smooth and efficient business performance.
• Ensure compliance with company policies, standard operating procedures (SOPs), food safety, sanitation, and quality standards.
• Monitor store opening and closing procedures, cleanliness, maintenance, and overall operational readiness.
• Conduct regular branch visits and operational audits to ensure consistency across all locations.

Financial & Business Performance

• Monitor branch sales, profitability, labor cost, food cost, and operating expenses.
• Analyze sales reports, financial statements, and operational KPIs to identify trends and improvement opportunities.
• Develop and implement action plans to achieve sales and profitability targets.
• Manage operational budgets and recommend cost-saving initiatives without compromising quality and customer experience.

People Management

• Lead, coach, mentor, and develop Restaurant Managers, Supervisors, and branch leadership teams.
• Monitor staffing levels and coordinate manpower requirements with Human Resources.
• Conduct performance evaluations and provide coaching to improve productivity and leadership capabilities.
• Foster a culture of accountability, teamwork, discipline, and continuous improvement.
• Ensure proper implementation of employee engagement, recognition, and disciplinary processes.

Customer Experience

• Ensure exceptional customer service standards are consistently maintained.
• Address customer concerns, complaints, and escalated issues professionally and promptly.
• Monitor customer feedback and implement initiatives to improve guest satisfaction and brand reputation.

Inventory & Supply Chain

• Monitor inventory management, ordering, stock levels, and product availability.
• Minimize wastage, shrinkage, and stock variances through effective inventory control.
• Coordinate with Procurement, Commissary, Warehouse, and suppliers to ensure timely deliveries and uninterrupted operations.

Compliance & Risk Management

• Ensure compliance with government regulations, health and safety requirements, labor laws, and company policies.
• Monitor food safety practices, sanitation standards, and equipment maintenance.
• Conduct operational risk assessments and implement corrective actions as needed.

Strategic Planning & Continuous Improvement

• Collaborate with senior management in developing operational strategies and expansion plans.
• Lead operational improvement initiatives to increase efficiency, productivity, and profitability.
• Analyze operational challenges and recommend practical solutions based on data and performance metrics.
• Support new store openings, renovations, and business expansion projects.

Reporting

• Prepare and present weekly and monthly operational reports.
• Monitor and report branch KPIs, sales performance, manpower status, compliance findings, and operational concerns.
• Provide recommendations and action plans to improve branch performance.

Qualifications

• Bachelor's Degree in Business Administration, Hospitality Management, Hotel & Restaurant Management, or a related field.
• At least a year of progressive experience in restaurant or food service operations, with 2–3 years in a managerial or multi-unit leadership role.
• Strong knowledge of restaurant operations, food safety standards, inventory management, labor management, and financial reporting.
• Proven ability to manage multiple branches or business units simultaneously.
• Excellent leadership, coaching, and team development skills.
• Strong analytical, problem-solving, and decision-making abilities.
• Excellent communication, interpersonal, and negotiation skills.
• Proficient in Microsoft Office (Excel, Word, PowerPoint) and restaurant POS/reporting systems.
• Willing to travel frequently to assigned branches.
• Can work under pressure in a fast-paced food service environment.

Key Competencies

• Leadership & People Development
• Multi-Unit Operations Management
• Strategic Planning
• Financial & Business Acumen
• Customer Experience Management
• Inventory & Cost Control
• Problem Solving & Decision Making
• Operational Excellence
• Process Improvement
• Communication & Stakeholder Management
• Time Management
• Accountability & Results-Oriented Mindset

Key Performance Indicators (KPIs)

• Sales Growth
• Branch Profitability
• Food Cost Percentage
• Labor Cost Percentage
• Customer Satisfaction Score (CSAT)
• Store Audit Compliance Score
• Inventory Variance
• Employee Turnover Rate
• Training & Development Completion
• Branch Operational Compliance
• Speed of Service
• Customer Complaint Resolution Time
• Achievement of Operational Targets

Pay: Php40,000.00 - Php45,000.00 per month

Work Location: In person