Operations Manager

Staff Management: Overseeing recruitment, training, and scheduling of employees to ensure adequate staffing levels and optimal performance.

Operational Efficiency: Streamlining processes to enhance service speed and quality, implementing best practices to reduce costs and increase profitability.

Inventory Control: Managing inventory levels, ordering supplies, and minimizing waste to maintain cost-effectiveness while ensuring product availability.

Customer Service: Ensuring high standards of customer service, addressing complaints, and enhancing the overall guest experience.

Compliance and Safety: Ensuring adherence to health, safety, and food safety regulations, conducting regular inspections, and implementing necessary training for staff.

Financial Management: Monitoring budgets, analyzing financial reports, and working to achieve financial targets while controlling operational costs.

Performance Analysis: Utilizing key performance indicators (KPIs) to assess restaurant performance, identifying areas for improvement, and implementing corrective actions.

Marketing and Promotions: Collaborating with marketing teams to develop and implement promotional campaigns to drive sales and customer engagement.

Vendor Relationships: Building and maintaining relationships with suppliers, negotiating contracts, and ensuring quality standards are met.

Managing food safety: Ensure food safety and sanitation procedures are followed, and that health and safety regulations are met.

Quality control:This includes ensuring that employees comply with health and food safety standards.

Menu development:This involves selecting dishes that align with the restaurant's target market and concept.

Technology Implementation: Overseeing the use of technology in operations, such as point-of-sale systems, and ensuring staff are trained to use them effectively.

Reporting: Preparing regular reports on operational performance, sales, and customer feedback for senior management.

Workplace standards:This includes working with HR to ensure staff development and adherence to workplace standards.

Team Leadership: Fostering a positive work environment, motivating staff, and promoting teamwork to achieve operational goals.

Bachelor's Degree in Hotel Management or Hospitality Management, or a related field.

Minimum of 7 to above years of experience in cost control or accounting within the food and beverage industry.

Excellent communication, motivational, and team-building skills

• Outstanding analytical and problem-solving skills