Head of Operations at Fadac Resources

Job Responsibilities

• Develop and implement operational strategies to support growth and profitability.
• Align operations with the brand's mission, vision, and standards.
• Lead cross-functional teams to achieve business objectives.
• Oversee daily operations across all QSR outlets which includes the development, launch & marketing of the organization products and services in line with the operational plans for growth.
• Implement and monitor SOPs to maintain consistency in service, food quality, and cleanliness.
• Set performance targets and KPIs for restaurant teams.
• Recruit, train, and mentor Regional Managers, Restaurant Managers & production managers.
• Build a culture of accountability, teamwork, and customer-first mindset.
• Drive performance management and succession planning.
• Prepare and manage operational budgets, cost controls, and P&L statements.
• Monitor labor and food costs, and identify opportunities for cost savings.
• Analyze financial data and provide regular reports to executive leadership.
• Ensure superior customer service delivery and satisfaction.
• Address escalated customer issues and implement feedback-driven improvements.
• Oversee quality assurance and compliance with health and safety standards.
• Collaborate with procurement to ensure consistent supply of ingredients and materials.
• Monitor vendor performance and negotiate favorable contracts when necessary.
• Implement systems to improve operational efficiency (POS, inventory management, delivery platforms).
• Evaluate new tools or technologies that can enhance productivity or guest experience.
• Participate in planning and execution of new restaurant and Sales launches.
• Ensure operational readiness for each new location.

Job Requirements 

• Bachelor’s degree in Business Administration, Hospitality Management, or related field (MBA preferred).
• 8–12 years of experience in restaurant/production operations, with at least 3–5 years in a senior leadership role within a QSR or food service chain.
• Proven experience managing multi-unit operations.
• Strong leadership, interpersonal, and team-building skills.
• Solid understanding of financial management and budgeting in a QSR environment.
• Excellent problem-solving and decision-making capabilities.
• Familiarity with food safety and health regulations.
• Willingness to travel frequently across locations.