Operations Manager (F&B)

Responsible for driving and delivering sales revenue in line with the budget while managing costs; create and maintain the Standard Operations and Procedures of food service business, which includes food service administration, food safety and hygiene practice; ensure and maintain brand standards; ensure smooth activation of marketing campaigns and work with the Business Development team to establish brand concept and strategy.

Responsibilities

Business Operations

· Work closely with management to integrate strategic business continuity management into organization’s operations

· Responsible for the business performance, financial and budget planning of the business unit

· Analyze business performance to optimise sales and profitability

· Oversee cost controlling and purchasing activities

· Collaborate with cross functional departments to achieve business goals

· Work closely with Business Development department in terms of business expansion

· Work closely with Marketing department to ensure smooth activation of marketing campaign to achieve targeted outcomes

· Establish and maintain strategic business partner relationships (e.g. external vendors)

· Assist General Manager in setting up new restaurants, working with contractors and suppliers to ensure timely opening of restaurants

· Facilitate innovation process within the business unit

Customer Service

· Develop and implement service operations processes

· Drive service quality and customer satisfaction

· Drive customer loyalty for service excellence

People Management

· Responsible for staff training and development

· Develop managers and high-potential employees through organizational talent capability reviews

· Lead managers to develop organizational and governance strategies

· Facilitate innovation and lead managers to manage change

· Oversee all staff related matters including payroll, promotion exercise, disciplinary matters etc

Adhering to Quality and Standards

· Manage compliance with F&B hygiene policies and procedures

· Oversees restaurants standards and maintenance

· At least 7 years of managerial experience in F&B

· At least 5 years’ experience in managing multiple outlets

· Minimum ‘O’ level or Diploma in F&B service or equivalent

· Willing to be involved in hands on operations

· Excellent communication and interpersonal skills

· Able to lead and motivate to produce results

· Passionate about leading by example and strong leadership qualities

· Ability to work in a fast-paced environment