Operations Manager

Position

*Operations Manager*

Department

Operations

Reporting To

General Manager / Director – Operations

Job Summary

The Operations Manager is responsible for overseeing the day-to-day operations of the outlet, ensuring exceptional guest experiences, maintaining operational excellence, managing team performance, and achieving business goals. The role requires strong leadership, problem-solving, and decision-making skills while ensuring compliance with company standards and policies.

Key Responsibilities

Operations Management

* Oversee daily restaurant/bar operations to ensure smooth functioning.
* Maintain high standards of food quality, beverage service, cleanliness, and hygiene.
* Ensure all Standard Operating Procedures (SOPs) are followed consistently.
* Monitor opening and closing procedures of the outlet.

Team Management

* Lead, motivate, and supervise Front of House (FOH) and Back of House (BOH) teams.
* Conduct daily briefings and regular team meetings.
* Identify training needs and support employee development.
* Foster a positive and performance-driven work environment.

Guest Experience

* Ensure outstanding customer service and guest satisfaction.
* Handle guest complaints professionally and resolve issues promptly.
* Build strong relationships with regular guests to enhance customer loyalty.

Financial & Business Performance

* Monitor daily sales and operational performance.
* Control operational costs, wastage, and inventory.
* Ensure adherence to budgets and profitability targets.
* Prepare daily, weekly, and monthly operational reports.

Inventory & Vendor Management

* Monitor stock levels and coordinate timely procurement.
* Conduct regular inventory audits.
* Ensure proper storage and handling of food, beverages, and supplies.

Compliance & Safety

* Ensure compliance with food safety, hygiene, and health regulations.
* Maintain workplace safety standards.
* Ensure all statutory and company compliance requirements are met.

Coordination

* Work closely with HR, Finance, Procurement, Marketing, and Central Kitchen teams.
* Support promotional activities, events, and food festivals.
* Coordinate manpower planning and shift scheduling.

Required Qualifications

* Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
* Minimum *5–8 years* of experience in hospitality operations, with at least *2 years in a managerial role*.

Required Skills

* Strong leadership and team management skills.
* Excellent communication and interpersonal skills.
* Customer-focused approach.
* Strong analytical and problem-solving abilities.
* Financial and commercial awareness.
* Ability to work under pressure and manage multiple priorities.
* Good knowledge of Microsoft Office and restaurant management/POS systems.

Preferred Experience

* Experience in restaurants, breweries, pubs, or hospitality chains.
* Knowledge of inventory management, cost control, and guest service standards.

Key Performance Indicators (KPIs)

* Guest Satisfaction Score
* Sales & Revenue Achievement
* Cost & Wastage Control
* Team Productivity & Retention
* Compliance & Audit Scores
* Customer Complaint Resolution
* Operational Efficiency
* Staff Training & Development

Working Conditions

* Flexible shifts, including weekends and public holidays.
* Ability to work in a fast-paced hospitality environment.
* Willingness to travel between outlets when required.