OPERATION MANAGER

Responsibilities

• Develop and implement operational strategies to achieve business growth, profitability and service objectives.

• Oversee the overall restaurant operations, including service, food production, staffing, procurement and inventory management.

• Monitor operating budgets, costs and financial performance, and implement measures to improve operational efficiency and profitability.

• Establish operational KPIs and review business performance, productivity and service standards to drive continuous improvement.

• Develop and maintain operational procedures, workflows and service standards to ensure consistent quality and customer satisfaction.

• Manage procurement, inventory and supplier performance to optimise costs and ensure adequate supply for daily operations.

• Lead, coach and develop management and supervisory teams to achieve operational and business objectives.

• Oversee food quality, food safety, workplace safety and compliance with relevant regulations and company policies.

• Identify operational improvement opportunities and support business development and expansion initiatives.

• Review operational issues and implement effective solutions to improve productivity, service quality and overall business performance.

• Lead cross-functional meetings and coordinate with relevant departments on business and operational matters.

• Ability to work under pressure, meet deadlines and work on weekends and public holidays when required.