Operation manager

Job Responsibilities

Ensure smooth restaurant operation, consistent service quality, and high customer satisfaction.

Manage store operating costs, including food costs, labor costs, inventory, and spoilage control, ensuring budget targets are met.

Monitor ingredient procurement, inventory levels, and supplier coordination to ensure sufficient and consistent raw material quality.

Promptly handle customer feedback and complaints, develop improvement plans, and enhance customer experience.

Conduct regular hygiene inspections, equipment checks, and on-site audits to ensure the store meets company operating standards.

Maintain effective communication with the kitchen, management, marketing team, and suppliers to support business development.

Participate in new store preparation, employee training, process establishment, and opening operation arrangements.

Job Requirements:

At least 3 years of management experience in the catering industry preference will be given to candidates with experience as a store manager, regional manager, or assistant manager.

Familiarity with NEA food hygiene standards and holding food hygiene certifications (such as a Food Hygiene Certificate) are a plus.

Able to work in a fast-paced environment and possess problem-solving skills.

Able to work on weekends, public holidays, and in shifts as needed.