Operation Manager (F&B)

Operational & Guest Experience (Walk-In)

. Work closely with Restaurant Managers to oversee daily outlet operations.

. Maintain a visible presence on the floor during peak hours to support staff, manage flow, and interact with guests.

. Monitor SOP adherence develop, implement, and enforce FOH policies regarding opening/closing duties, reservation management, ensure the dining room, entryways, and restrooms meet strict cleanliness and aesthetic standards at all times.

. Lead the service culture by setting standards, ensuring modelling excellent guest service.

. Oversee the POS system, reservation platforms and ensure smooth flow across outlets, particularly during high-demand periods.

. Conduct daily pre-shift briefings to discuss menu changes

Event Execution

. Partner with the Events/Sales team to review BEOs (Banquet Event Orders) and ensure the operations team understands the specific requirements for upcoming functions.

. Strategically schedule staff to handle the dual demand of regular walk-in traffic and private events without compromising service levels in either area.

. Oversee the setup, execution, and breakdown of events, acting as the primary point of contact for the client on the day of the event.

Training & Team Development

. Partner with the Events/Sales team to review BEOs (Banquet Event Orders) and ensure the operations team understands the specific requirements for upcoming functions.

. Design and deliver comprehensive training programs focused on the Art of Hospitality, including conflict resolution, upselling techniques, and guest engagement.

. Manage the recruitment lifecycle for FOH staff (Hosts, Servers, Bartenders, Support), ensuring a smooth and rigorous onboarding process.

. Conduct regular performance reviews, provide real-time constructive feedback, and identify high-potential employees for promotion.

. Lead briefings, shift handovers, and training sessions to reinforce operational and service standards.

. Foster a collaborative and positive work environment that reduces turnover and increases staff morale.

Roster & Staff Management

. Monitor staff attendance and compliance with company policies.

. Oversee staff scheduling software to ensure operational efficiency

. Confirm manning levels to ensure adequate staffing for each outlet and shift.

Financial & Administrative

. Manage FOH labor budgets, optimizing schedules to meet targets while maintaining service standards.

. Oversee ordering and inventory for FOH supplies (glassware, cutlery, linens, uniforms).

Requirements:

. A minimum of 3 - 5 years of management experience in high-volume hospitality (restaurants, hotels, or event venues).

. Strong communication, problem-solving, motivational and people skills

. Proficiency with modern POS systems and reservation management software.

. Proven track record managing both a la carte dining and banquet/event operations simultaneously.

. Exceptional emotional intelligence, ability to remain calm under pressure, and a genuine

. Must be willing to work a flexible schedule, including weekends, and holidays as business dictates.