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

Skills/Qualifications:

• 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