F&B Operation Manager

As an Operation Manager you will be a builder who scales operations and sharpens processes. You will design practical systems for service, staffing, and stock so our outlets run reliably and guests leave happy. Your Growth & Impact Expand your leadership track by managing multi-shift teams and developing crew into supervisors. Improve operational impact by designing standard procedures that cut waste and save time. Broaden your business skills by owning weekly sales and cost reporting that inform strategy. Strengthen industry connections by working with local suppliers and vendors on reliable sourcing. Advance service expertise by leading training that raises customer experience and retention. Requirements Responsibilities Operations & Service Management Run daily floor and kitchen operations to keep service consistent and on time. Manage opening and closing procedures, cash handling, and customer flow during peak shifts. Monitor food quality and presentation to meet brand standards and guest expectations. Coordinate with kitchen leads to control portioning and reduce food waste. Team Leadership & Training Recruit, schedule, and coach staff across all shifts to maintain coverage and morale. Design and deliver onboarding and refresher training for service, safety, and POS use. Run regular briefings and performance reviews to develop supervisors and address gaps. Resolve staff conflicts and maintain a positive, accountable workplace culture. Cost Control & Vendor Coordination Own inventory planning, stock rotation, and monthly stocktakes to keep costs in check. Negotiate with suppliers and manage deliveries to ensure timely supply and quality standards. Prepare weekly sales and cost reports to track margins and suggest corrective actions. Implement simple process improvements that reduce operating costs and speed service. Requirements Qualifications & Experience At least 5 years of hands-on experience in restaurant or food service operations, including supervisory or manager roles. Diploma or degree in Hospitality, Culinary, Business, or equivalent relevant experience. Proven track record of managing multi-shift teams and meeting sales and cost targets. Experience working in small to medium sized F&B operations or multi-outlet environments. Hard Skills & Knowledge Practical knowledge of Restaurant Operation, inventory control, and cost management practices. Familiarity with POS systems, basic Excel for reporting, and roster or scheduling tools. Understanding of food safety standards and relevant local certifications or the ability to obtain them. Vendor management experience and the ability to maintain reliable supply chains. Soft Skills & Qualities Strong Leadership and teamwork skills with the ability to coach and motivate staff. Clear communicator who handles customer issues calmly and turns feedback into action. Organised problem solver who prioritises tasks, manages time, and keeps operations steady. Positive, service-minded attitude and willingness to work flexible hours including weekends and evenings.