OPERATIONS MANAGER

The F&B Operations Manager will spearhead the development and execution of our dynamic F&B portfolio. In this pivotal role, he/she will be instrumental in shaping the future of our culinary offerings, from meticulous pre-opening planning to the seamless delivery of exceptional guest experiences.

Essential Duties & Responsibilities:

Pre-Opening:

· Oversee the pre-opening process for new restaurants, ensuring adherence to brand standards, operational efficiency, and budget targets

· Recruit, train, and onboard new staff, fostering a positive and collaborative team environment.

· Develop and implement operational procedures and training manuals.

Financial Planning & Forecasting:

· Develop and implement annual and quarterly budgets for each restaurant, including labor,food cost, beverage cost, and other operating expenses.

· Monitor actual performance against budgets and identify areas for cost savings or revenue growth.

· Create sales forecasts and adjust operational plans based on anticipated demand.

· Partner with the finance team to analyze financial data and develop strategies to improve profitability.

· Manage capital expenditure budgets for equipment and maintenance needs.

Operations Management:

· Monitor and analyze key performance indicators (KPIs) to identify areas for improvement and drive profitability.

· Ensure compliance with all food safety and sanitation regulations.

· Manage inventory and procurement, optimizing costs and maintaining quality standards.

· Work with the corporate team to develop and implement new initiatives and policies.

Staff Management:

· Lead and motivate teams to deliver exceptional guest service while maintaining cost control and brand consistency.

· Conduct performance reviews and provide ongoing coaching and development to team members.

· Identify and implement strategies to improve staff retention and reduce turnover.

Guest Experience:

· Create a warm and welcoming atmosphere for guests, exceeding their expectations at every touchpoint.

· Proactively resolve guest complaints and address any concerns in a timely and professional manner.

· Track and analyze guest feedback to identify opportunities for improvement.

Physical Requirements:

· Ability to stand and walk for extended periods of time, often throughout a full shift.

· Ability to lift, carry, push, and pull up to 50 pounds occasionally, and up to 20 pounds frequently.

· Ability to reach, bend, stoop, twist, and kneel to access inventory, equipment, and work areas.

· Ability to work in a fast-paced environment with frequent exposure to noise, heat, and fumes.

· Ability to visually inspect food and beverage products for quality and safety.

Qualifications

· Minimum 5 years' experience in a supervisory role within the F&B industry, ideally in a multi-unit chain.

· Proven track record of exceeding operational targets and driving profitability.

· Strong leadership and team management skills, with the ability to motivate and coach staff.

· Excellent communication and interpersonal skills, with the ability to build relationships with team members and guests.

· Proficient in food safety and sanitation regulations.

· Ability to work independently and as part of a team in a fast-paced environment.

· Strong analytical and problem-solving skills.

Job Type: Full-time