Operations Manager

Key Responsibilities

Operations Management

• Oversee daily restaurant operations to ensure smooth, efficient, and profitable service.
• Develop and implement operational policies and procedures to maintain quality and consistency.
• Monitor inventory, ordering, and supplier relationships to minimize waste and control costs.
• Ensure compliance with food safety, sanitation, and occupational health standards.
• Manage maintenance of facilities and equipment to ensure functionality and safety.

Financial Management

• Monitor and analyze financial performance (P&L statements, budgets, sales reports).
• Develop and execute strategies to achieve revenue, cost, and profit targets.
• Control labor costs and optimize staffing levels to align with business needs.
• Forecast demand and prepare budgets for operations and marketing initiatives.

Team Leadership & Human Resources

• Recruit, train, and develop restaurant management and staff teams.
• Set performance standards and conduct regular evaluations.
• Foster a positive, team-oriented work environment that promotes employee engagement and retention.
• Handle employee relations, scheduling, and disciplinary actions when necessary.

Customer Experience

• Ensure a consistently high standard of guest service and satisfaction.
• Respond promptly to customer feedback and resolve issues effectively.
• Maintain brand reputation by ensuring compliance with company service standards.

Marketing & Business Development

• Collaborate with marketing teams to execute local promotions and campaigns.
• Analyze market trends and customer feedback to identify growth opportunities.
• Engage with the community and local organizations to build brand visibility.

Qualifications & Requirements

Education

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Equivalent experience in restaurant or hospitality management accepted.

Experience

• 5+ years of progressive experience in restaurant or food service management.
• Proven track record in multi-unit or high-volume restaurant operations preferred.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent communication, interpersonal, and organizational abilities.
• Financial acumen - ability to interpret and manage P&L reports.
• Deep understanding of restaurant operations, food safety, and compliance regulations.
• Ability to thrive under pressure and make data-driven decisions.
• Proficiency in POS systems, MS Office Suite, and restaurant management software.

Other Requirements

• Flexible to work evenings, weekends, and holidays as required.
• Food Safety Certification (e.g., ServSafe) preferred.
• Valid driver's license (if managing multiple locations).

Key Performance Indicators (KPIs)

• Revenue growth and profitability targets.
• Customer satisfaction and feedback scores.
• Employee retention and engagement metrics.
• Operational efficiency and cost control.
• Compliance and audit performance.