Job Description:
 

- Oversee and manage the daily operations of restaurants and ensure smooth workflow.

- Monitor restaurant performance, sales, costs, and operational KPIs.

- Ensure compliance with food safety, hygiene, and health & safety standards.

- Manage and develop restaurant managers and operational teams.

- Ensure high standards of customer service and guest satisfaction.

- Monitor inventory, food costs, labor costs, and operational expenses.

- Identify operational issues and implement effective solutions.

- Develop and implement SOPs, policies, and operational procedures.

- Conduct regular visits and operational audits to ensure standards are maintained.

- Coordinate with HR, Finance, Procurement, and other departments to support business operations.

- Analyze operational reports and provide recommendations to improve efficiency and profitability.

- Support the opening and launch of new branches when required.

Job Requirements:

- Bachelor’s degree in Business Administration, Hospitality Management, or a related field.

- Minimum 5 years of experience in Operations Management, with proven experience in the Restaurant / Food & Beverage industry.

- Previous experience managing multiple restaurant branches is highly preferred.

- Strong knowledge of restaurant operations, food safety, inventory, and cost control.

- Strong leadership and team management skills.

- Excellent problem-solving and decision-making abilities.

- Strong communication and organizational skills.

- Ability to work in a fast-paced and dynamic environment.

- Proficiency in MS Office; experience with restaurant management systems is a plus.