Restaurant Operation Manager

A Restaurant Operations Manager oversees the daily operations of one or more restaurant locations to ensure efficiency, high-quality food and service, customer satisfaction, and profitability. This role involves managing staff, controlling costs, enforcing standards, and driving overall business performance. Staff Management - Hiring, training, and scheduling. Ensuring the proper functioning of all departments. Managing staff documentation, including certificates and staff ID renewals. Monitoring staff performance, discipline, and compliance with company policies. Inventory Management - Tracking and managing inventory, stock levels, and supplies. Ensuring food costs are maintained at the lowest possible percentage. Monitoring and controlling other operational costs, subject to discussion and approval. Customer Service management - Overseeing and ensuring excellent customer service. Handling customer feedback, complaints, and service recovery effectively Financial Management - Maintaining accurate financial records, including Profit and Loss (P&L) reports. Monitoring daily sales, expenses, and overall financial performance. Coordinating with management on budgeting and cost control. Sales, Marketing & Events - Driving sales growth through in-house dining, takeaway, delivery, and outside events. Handling catering services, private parties, corporate events, and external functions. Coordinating event planning, pricing, staffing, logistics, and execution. Developing marketing strategies and promotional campaigns to increase brand visibility and sales. Managing the restaurant’s social media presence and online engagement. Safety Compliance & Hygiene - Ensuring the restaurant adheres to all local health and safety regulations. Overseeing the cleanliness and hygiene of the restaurant, including the kitchen. Ensuring food safety practices are properly implemented. Operational Management - Managing daily operations, ensuring smooth and efficient service. Developing and maintaining a price list for menu items. Monitoring food quality, kitchen hygiene, and managing supplier and procurement. Overseeing staff salaries in coordination with management. Offer & Promotion Management - Planning, implementing, and evaluating promotional offers. Ensuring promotions align with profitability and brand standards. Supplier & Material Management - Managing supplier relationships and negotiations. Overseeing the inflow and outflow of materials, ingredients, and goods. Policy & Procedure Development - Creating, implementing, and enforcing operational policies and procedures. Establishing standard operating procedures (SOPs) for restaurant and kitchen operations. Other Responsibilities: Regularly reviewing restaurant performance and providing feedback on improvements. Identifying opportunities to improve customer experience, staff satisfaction, and efficiency. Supporting management in achieving business growth and profitability.