Position Overview:
The City Operations Head is responsible for overseeing and managing the operations of all restaurant outlets within the city. The role involves implementing and maintaining Standard Operating Procedures (SOPs), driving operational efficiency, ensuring brand consistency, and achieving business targets while delivering exceptional guest experiences.
Key Responsibilities:
- Establishment of SOPs:
- Develop and implement Standard Operating Procedures for food preparation, service standards, cleanliness, and customer interactions.
- Collaborate with cross-functional teams to streamline processes and enhance operational efficiency.
- Conduct regular audits to ensure adherence to SOPs and identify areas for improvement.
- Restaurant Management:
- Oversee the daily operations of all restaurants, including staffing, inventory management, and customer service.
- Monitor key performance indicators such as sales, profitability, and customer satisfaction, and take corrective actions as required.
- Ensure compliance with health and safety regulations and maintain high standards of hygiene and cleanliness.
- Team Supervision and Training:
- Provide guidance and support to restaurant managers and staff to ensure efficient operations.
- Conduct training programs and meetings to communicate company policies and performance goals.
- Promote a culture of accountability, teamwork, and continuous improvement across the operations team.
- Quality Assurance:
- Maintain brand reputation by ensuring quality, consistency, and excellence in food and service standards.
- Handle customer feedback and complaints promptly and professionally to ensure guest satisfaction.
- Financial Management:
- Work with the finance team to prepare and manage operational budgets for each restaurant.
- Track expenses and revenues to ensure profitability targets are achieved.
- Introduce cost optimization measures while maintaining service and quality standards.
- Communication and Coordination:
- Act as the key liaison between corporate headquarters and restaurant managers.
- Report operational performance, challenges, and improvement opportunities to senior management.
- Encourage collaboration and knowledge sharing among restaurant leaders to promote operational excellence.
Qualifications:
- Bachelor's degree in Hospitality Management, Business Administration, or a related field; Master's degree preferred.
- Minimum 15 years of progressive experience in restaurant operations management with a record of achieving business success.
- Strong leadership and decision-making abilities with the capability to motivate and manage teams.
- Excellent communication and interpersonal skills for relationship building across all levels.
- Deep understanding of restaurant financials, business metrics, and performance analysis.
- Proven ability in developing and implementing SOPs and process improvements.
- Adaptability to manage multiple priorities in a dynamic and fast-paced environment.
- Willingness to work evenings, weekends, and holidays as required.
