Role Overview: Operations Manager is responsible for ensuring smooth, efficient, and highquality operations across all culinary and service functions. This role blends operational excellence with a deep understanding of food, customer experience, and team leadership.
Key Responsibilities
- Oversee daily kitchen and service operations to ensure consistency, quality, and efficiency.
- Collaborate closely with chefs and culinary teams to maintain menu standards and innovate where needed.
- Monitor food safety, hygiene, and compliance with regulatory requirements.
- Manage inventory, vendor relationships, and procurement to optimize cost and reduce waste.
- Implement SOPs for kitchen workflow, service delivery, and customer experience.
- Analyze operational data to improve turnaround time, reduce errors, and enhance profitability.
- Train, mentor, and schedule staff across kitchen and service teams.
- Coordinate with marketing and management to support promotions, events, and seasonal offerings.
- Handle customer feedback and resolve operational issues with empathy and speed.
- Drive continuous improvement initiatives across all operational touchpoints.
Required Skills & Qualifications
- Strong background in food service, hospitality, or restaurant operations.
- Excellent communication and teamleadership abilities.
- Knowledge of food safety standards and kitchen best practices.
- Ability to manage budgets, inventory, and vendor negotiations.
- Problemsolving mindset with a calm, customerfocused approach.
- Comfortable working in a fastpaced, dynamic environment.
