F&B Operations Manager
Job Summary
We are seeking an experienced Operations Manager to oversee daily restaurant activities and ensure excellent customer service. The role involves managing staff, controlling costs, maintaining high food quality, and driving overall business growth. We are looking for a hands-on leader capable of supervising both front-of-house and back-of-house operations.
Responsibilities
- Manage daily restaurant operations
- Supervise and train staff teams
- Ensure service and quality standards
- Monitor financial and inventory performance
- Drive business growth initiatives
Required Skills
- Restaurant operations management
- Leadership and team coaching
- Financial and inventory control
- POS and management software
- Problem-solving and decision-making
Job Details
Roles and Responsibilities
1. Restaurant Operations Management
- Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
- Monitor and maintain high standards of food quality, customer service, hygiene, and cleanliness.
- Ensure compliance with health, safety, and food handling regulations.
- Develop and implement operational policies, procedures, and service standards.
- Manage restaurant opening and closing operations.
2. Team Leadership & Staff Management
- Recruit, train, supervise, and motivate restaurant staff.
- Prepare staff schedules and manage manpower planning efficiently.
- Monitor employee performance and provide coaching, guidance, and disciplinary actions when necessary.
- Foster a positive, productive, and customer-focused work environment.
- Ensure effective communication and coordination between front-of-house and kitchen teams.
3. Customer Experience & Service Excellence
- Ensure customers receive exceptional dining experiences and service standards.
- Handle customer feedback, complaints, and service recovery professionally.
- Build customer loyalty through consistent service quality and operational excellence.
- Monitor customer satisfaction and implement improvements where necessary.
4. Financial & Inventory Management
- Monitor sales performance, operational costs, and profitability.
- Manage budgets, cost control measures, and operational expenses.
- Oversee inventory management, stock ordering, and supplier coordination.
- Minimize wastage and optimize resource utilization.
- Prepare operational and performance reports for management review.
5. Business Development & Operational Improvement
- Support marketing campaigns, promotions, and business growth initiatives.
- Identify opportunities to improve operational efficiency and profitability.
- Analyze business performance and recommend strategies for continuous improvement.
- Collaborate with management on expansion plans, menu strategies, and operational enhancements.
Requirements
- Proven experience in restaurant operations management or a similar leadership role.
- Strong understanding of restaurant operations, customer service, and food safety standards.
- Excellent leadership, communication, and interpersonal skills.
- Strong problem-solving and decision-making abilities.
- Ability to manage multiple priorities in a fast-paced environment.
- Financial management and inventory control experience.
- Proficiency in POS systems, Microsoft Office, and restaurant management software.
- Experience managing high-volume or multi-outlet restaurant operations.
- Knowledge of budgeting, cost control, and business performance analysis.
- Experience in staff training and performance management.
- Familiarity with local food safety and health regulations.