Operations Manager

Job Summary

The Operations Manager is responsible for overseeing the daily operations of F&B outlets to ensure efficiency, profitability, and exceptional customer experience. The role focuses on optimizing processes, managing teams, controlling costs, and maintaining the highest standards of food quality, service, hygiene, and compliance.

Key Responsibilities

Operational Management

• Oversee day-to-day operations across all outlets and production units.
• Ensure smooth workflow, service excellence, and adherence to brand standards.
• Monitor outlet performance and implement corrective actions when required.
• Develop and enforce standard operating procedures (SOPs).

Financial & Cost Control

• Manage operational budgets and control food and labor costs.
• Analyze sales reports, P&L statements, and key performance indicators.
• Implement cost-saving initiatives without compromising quality.
• Ensure proper inventory management and waste control.

Team Leadership

• Lead, coach, and develop outlet managers and staff.
• Ensure proper manpower planning and scheduling.
• Support HR in recruitment, training, and performance management.
• Foster a positive, disciplined, and high-performance culture.

Quality, Hygiene & Compliance

• Ensure full compliance with food safety and hygiene standards.
• Conduct regular inspections of outlets and accommodation if applicable.
• Maintain municipality and regulatory compliance at all times.
• Address customer complaints promptly and professionally.

Customer Experience & Brand Standards

• Ensure consistent delivery of excellent customer service.
• Monitor customer feedback and implement improvement plans.
• Support marketing initiatives and promotional campaigns.
• Maintain brand image and operational consistency across locations.

Reporting & Coordination

• Prepare weekly and monthly operational reports.
• Coordinate with Finance, HR, Procurement, and Marketing teams.
• Report operational performance to senior management.
• Support new outlet openings and expansion projects.

Key Skills & Competencies

• Strong leadership and team management
• Excellent operational and business acumen
• Financial analysis and cost control expertise
• Problem-solving and decision-making skills
• Strong communication and interpersonal skills
• Knowledge of food safety standards (HACCP preferred)
• Ability to work under pressure in a fast-paced environment

Qualifications & Experience

• Bachelor’s degree in Business Administration, Hospitality Management, or related field
• Minimum 5–8 years of experience in F&B operations
• Proven experience managing multiple outlets preferred
• Strong knowledge of restaurant operations and compliance standards

Job Types: Full-time, Permanent

Application Question(s):

• Current and Expected Salary
• Are you able to join immediately
• Do you have experience in fine dining restaurant