Head of Operations at Hamilton Lloyd and Associates

Job Summary

• The Head of Operations is responsible and accountable for all operational activities of the company: Quick Service Restaurants and Outdoor catering services ensuring the delivery of increased revenues and profits by developing, marketing, financing and providing customer satisfaction at all times.

Job Responsibilities

• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons effectively drives sales, profits and initiatives to increase brand loyalty.
• Meets companies financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations strategies; evaluating strategies results; identifying and tracking changing demands to maximize sales.
• Ensures the provision of quality product and customer service experience that delivers total customer satisfaction. Models and creates an environment in which the customer is always right; ensures a positive customer service experience.
• Hires and retains high quality people who demonstrate and ensure consistent customer satisfaction.
• Maintains operational services at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness.
• Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee’s ability to maintain high levels of customer satisfaction.
• Maximizes financial performance and profit.
• Ensures business and personnel practices are within the law and consistent with policies and procedures.
• Develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant. Achieves results by planning, communicating, delegating and following up.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Controls purchases and inventory by working with the Accounts department; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Man Specification

• Education: A Degree in any relevant field. Related professional qualification
• Experience: Minimum of 6-8 years of related experience within the food and beverage, quick service restaurant, or consumer products industries.
• Must possess a minimum of 5 years management experience.
• Relevant experience is preferred

Required Skills and Abilities:

• Analytical attribute is essential;
• Must be able to lead multiple initiatives through completion
• Must possess good interpersonal skill
• Must have sound written and oral communication skills
• Strong people oriented leadership skills
• Excellent verbal and written communications skills,
• Sound decision making and problem solving skills
• Ability to lead and develop a high performing team.
• Cost accounting,
• Developing budgets, financial planning and strategy,
• Process improvement,
• Strategic planning,
• Customer focus,
• Managing profitability
• Quality Focused.