Operations Manager at Goldplates Feast House

Job Summary

• The Operations Manager (OPM) is responsible for managing the day-to-day operations of all assigned QSR outlets, ensuring excellent food quality, speed of service, customer satisfaction, and profitability.
• The OPM ensures operational standards are consistently maintained while driving sales, controlling costs, developing outlet managers, and improving operational performance.

Key Responsibilities
Operations:

• Oversee the daily operations of all assigned restaurant outlets.
• Ensure compliance with all Standard Operating Procedures (SOPs).
• Monitor food quality, speed of service, cleanliness, and customer experience.
• Conduct routine outlet inspections and operational audits.
• Ensure all outlets are adequately staffed and operating efficiently.

Financial Management:

• Monitor daily sales performance and productivity.
• Control food costs, labour costs, wastage, and operational expenses.
• Review inventory reports and ensure effective stock management.
• Support initiatives to improve profitability.

Team Leadership:

• Supervise Area Managers, Outlet Managers, and restaurant teams.
• Coach and develop outlet leadership to improve operational performance.
• Ensure staff scheduling supports business demand.
• Support performance management and disciplinary processes where required.

Customer Experience:

• Resolve operational and customer service issues promptly.
• Monitor customer feedback and implement service improvements.
• Ensure consistent delivery of the company’s service standards.

Compliance:

• Ensure compliance with food safety, hygiene, health and safety, and regulatory requirements.
• Ensure proper maintenance of restaurant equipment and facilities.
• Monitor inventory accuracy and loss prevention measures.

Reporting:

• Prepare daily, weekly, and monthly operational performance reports.
• Analyze KPIs and recommend corrective actions to management.
• Monitor outlet performance against company targets.

Qualifications

• Bachelor’s Degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 4 years’ experience managing multi-unit QSR or restaurant operations.
• Strong analytical, leadership, and problem-solving skills.

Key Competencies:

• Multi-unit operations management
• Leadership and team development
• Customer service excellence
• Cost control
• Inventory management
• Food safety compliance
• Performance management
• Communication and planning

• Job Summary

• The Operations Manager (OPM) is responsible for managing the day-to-day operations of all assigned QSR outlets, ensuring excellent food quality, speed of service, customer satisfaction, and profitability.
• The OPM ensures operational standards are consistently maintained while driving sales, controlling costs, developing outlet managers, and improving operational performance.

• Key Responsibilities
  Operations:

• Oversee the daily operations of all assigned restaurant outlets.
• Ensure compliance with all Standard Operating Procedures (SOPs).
• Monitor food quality, speed of service, cleanliness, and customer experience.
• Conduct routine outlet inspections and operational audits.
• Ensure all outlets are adequately staffed and operating efficiently.

• Financial Management:

• Monitor daily sales performance and productivity.
• Control food costs, labour costs, wastage, and operational expenses.
• Review inventory reports and ensure effective stock management.
• Support initiatives to improve profitability.

• Team Leadership:

• Supervise Area Managers, Outlet Managers, and restaurant teams.
• Coach and develop outlet leadership to improve operational performance.
• Ensure staff scheduling supports business demand.
• Support performance management and disciplinary processes where required.

• Customer Experience:

• Resolve operational and customer service issues promptly.
• Monitor customer feedback and implement service improvements.
• Ensure consistent delivery of the company’s service standards.

• Compliance:

• Ensure compliance with food safety, hygiene, health and safety, and regulatory requirements.
• Ensure proper maintenance of restaurant equipment and facilities.
• Monitor inventory accuracy and loss prevention measures.

• Reporting:

• Prepare daily, weekly, and monthly operational performance reports.
• Analyze KPIs and recommend corrective actions to management.
• Monitor outlet performance against company targets.

• Qualifications

• Bachelor’s Degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 4 years’ experience managing multi-unit QSR or restaurant operations.
• Strong analytical, leadership, and problem-solving skills.

• Key Competencies:

• Multi-unit operations management
• Leadership and team development
• Customer service excellence
• Cost control
• Inventory management
• Food safety compliance
• Performance management
• Communication and planning

• Job Summary

• The Operations Manager (OPM) is responsible for managing the day-to-day operations of all assigned QSR outlets, ensuring excellent food quality, speed of service, customer satisfaction, and profitability.
• The OPM ensures operational standards are consistently maintained while driving sales, controlling costs, developing outlet managers, and improving operational performance.

• Key Responsibilities
  Operations:

• Oversee the daily operations of all assigned restaurant outlets.
• Ensure compliance with all Standard Operating Procedures (SOPs).
• Monitor food quality, speed of service, cleanliness, and customer experience.
• Conduct routine outlet inspections and operational audits.
• Ensure all outlets are adequately staffed and operating efficiently.

• Financial Management:

• Monitor daily sales performance and productivity.
• Control food costs, labour costs, wastage, and operational expenses.
• Review inventory reports and ensure effective stock management.
• Support initiatives to improve profitability.

• Team Leadership:

• Supervise Area Managers, Outlet Managers, and restaurant teams.
• Coach and develop outlet leadership to improve operational performance.
• Ensure staff scheduling supports business demand.
• Support performance management and disciplinary processes where required.

• Customer Experience:

• Resolve operational and customer service issues promptly.
• Monitor customer feedback and implement service improvements.
• Ensure consistent delivery of the company’s service standards.

• Compliance:

• Ensure compliance with food safety, hygiene, health and safety, and regulatory requirements.
• Ensure proper maintenance of restaurant equipment and facilities.
• Monitor inventory accuracy and loss prevention measures.

• Reporting:

• Prepare daily, weekly, and monthly operational performance reports.
• Analyze KPIs and recommend corrective actions to management.
• Monitor outlet performance against company targets.

• Qualifications

• Bachelor’s Degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 4 years’ experience managing multi-unit QSR or restaurant operations.
• Strong analytical, leadership, and problem-solving skills.

• Key Competencies:

• Multi-unit operations management
• Leadership and team development
• Customer service excellence
• Cost control
• Inventory management
• Food safety compliance
• Performance management
• Communication and planning
• Results orientation.