Operations Officer at FoodCourt

Job Summary:

• The Operations Officer supports the day-to-day running of restaurant operations to ensure seamless service delivery, efficient resource utilization, and compliance with quality and safety standards.
• This role involves coordination across departments—kitchen, service, inventory, and maintenance—to drive operational efficiency, customer satisfaction, and business growth. The Operations Officer plays a key role in translating strategy into daily execution on the ground.

Key Responsibilities:

Daily Restaurant Operations:

• Supervise and support front-of-house (FOH) and back-of-house (BOH) teams during service hours.
• Ensure smooth flow of operations during opening, peak periods, and closing.
• Monitor food preparation, order turnaround time, cleanliness, and service quality.
• Resolve guest complaints promptly and professionally.

Staff Coordination & Support:

• Assist in organizing staff rosters and shift allocations.
• Ensure team adherence to standard operating procedures (SOPs), hygiene, and dress code.
• Coordinate staff briefings, pre-shift meetings, and post-shift reviews as needed.
• Support onboarding and on-the-job training for new staff.

Inventory & Supply Oversight:

• Collaborate with the Inventory Officer to ensure stock levels meet operational needs.
• Track and report wastage or misuse of inventory items.
• Verify proper storage and handling of stock to minimize spoilage.

Facility & Equipment Monitoring:

• Inspect the premises regularly to ensure cleanliness, safety, and proper functioning of facilities.
• Report equipment faults and follow up on repairs or replacements.
• Ensure compliance with environmental health and safety regulations.

Documentation & Reporting:

• Maintain daily operational logs and shift handover notes.
• Generate basic reports on sales trends, customer feedback, and staff performance.
• Support audits, inspections, and management reviews with relevant documentation.

Cost & Efficiency Control:

• Recommend process improvements to reduce operational costs.
• Identify and minimize bottlenecks in kitchen or service operations.
• Monitor energy, water, and consumable usage to ensure efficiency.

Customer Experience:

• Ensure excellent guest service standards are maintained at all times.
• Monitor table turnover, wait times, and dining experience.
• Act as a floor liaison during busy hours to support guest relations.

Required Qualifications and Experience:

• OND/HND/B.Sc. in Hospitality Management, Business Administration, or related field.
• 2+ years in an operational role within a restaurant, café, hotel, or quick service outlet.
• Strong leadership and organizational skills
• Excellent communication and interpersonal abilities
• Attention to detail and proactive problem-solving
• Ability to manage pressure and multitask effectively
• Basic understanding of health and food safety regulations
• Customer service orientation with a hands-on attitude