Operations Manager

Job Summary

Oversee and optimize food services outlet operations to ensure efficiency, compliance, and high service quality. Lead manpower planning, procurement, and performance monitoring to achieve business targets and enhance customer satisfaction.

Responsibilities

• Manage daily operations of food services outlets to ensure efficiency and adherence to company standards
• Develop and implement operational policies and procedures to enhance productivity and service quality
• Plan and coordinate manpower needs, staff deployment, work schedules, and training programs to maintain optimal workforce performance
• Monitor sales revenue, operating costs, and resource utilization to meet operational targets
• Manage procurement processes, control inventory, and maintain supplier relationships to ensure sufficient stock and cost-effective purchasing
• Ensure compliance with food quality, hygiene, sanitation, and workplace safety regulations
• Analyze operational reports to identify workflow, customer service, and cost management improvements
• Resolve escalated customer complaints and operational issues by implementing corrective actions
• Collaborate with management, suppliers, and departments to support business planning and daily operations
• Establish and monitor staff performance standards to ensure consistent service delivery
• Assess operational risks and implement measures to reduce wastage, control costs, and improve efficiency
• Prepare detailed operational reports and recommend business performance improvements to management

Preferred competencies and qualifications

• Diploma or equivalent qualification in Business Management, Hospitality Management, Food Services Management, or related field
• Minimum 3 years of experience in food services, food and beverage operations, or hospitality management
• Strong knowledge of food services operations, inventory management, procurement, and cost control
• Proven ability to manage operational activities, supervise teams, and coordinate manpower resources
• Familiarity with food safety, hygiene, sanitation, and workplace safety requirements
• Effective leadership, organizational, communication, and problem-solving skills
• Ability to analyze operational performance and implement process improvements
• Proficient in basic computer applications and operational reporting
• Ability to work independently, manage multiple priorities, and meet business objectives