Restaurant Operations Manager at Domeo Resources International (DRI)

Main Function

• The Operations Manager is responsible for overseeing the day-to-day operations of the fast food restaurant to ensure efficient service delivery, food quality consistency, cost control, and high customer satisfaction.
• The role focuses on optimizing processes, managing staff performance, and ensuring compliance with food safety and operational standards.

Key Responsibilities
Operational Management:

• Oversee daily restaurant operations including kitchen, service counter, drive-through (if applicable), and dining areas.
• Ensure fast, accurate, and consistent service in line with brand standards.
• Implement and monitor standard operating procedures (SOPs) to improve efficiency and productivity.

Staff Supervision & Performance:

• Recruit, train, schedule, and supervise operational staff.
• Ensure staff comply with service standards, hygiene practices, and safety procedures.
• Monitor staff performance and conduct regular evaluations, coaching, and disciplinary actions where necessary.

Quality Control & Food Safety:

• Ensure strict compliance with food safety, hygiene, and health regulations.
• Monitor food preparation, storage, and presentation to maintain consistent quality.
• Conduct routine inspections of kitchen equipment, cleanliness, and safety practices.

Inventory, Cost & Resource Management:

• Manage inventory levels, stock ordering, and supplier coordination to prevent shortages or waste.
• Monitor food costs, labour costs, and operational expenses to meet budget targets.
• Implement cost-control measures while maintaining service quality.

Customer Service & Issue Resolution:

• Ensure high levels of customer satisfaction by addressing complaints and service issues promptly.
• Monitor customer feedback and implement improvements where required.
• Ensure a clean, welcoming, and efficient dining environment.

Reporting & Compliance:

• Prepare daily, weekly, and monthly operational reports including sales, costs, and performance metrics.
• Ensure compliance with company policies, labour laws, and regulatory requirements.
• Support audits, inspections, and management reviews.

Qualifications / Experience

• Bachelor’s Degree in Business Administration, Hospitality Management, or a related field.
• 3 - 5 years experience in restaurant operations, preferably within a fast food or quick-service restaurant (QSR) environment.
• Proven experience in staff management, cost control, and operational efficiency.

Skills and Competencies:

• Strong leadership and people management skills
• Excellent operational and organizational abilities
• Sound understanding of fast food service and kitchen operations
• Financial awareness and cost-control skills
• Problem-solving and decision-making abilities
• Strong communication and customer service skills

Behavioural Qualities / Other Requirements:

• Results-driven and highly organized
• Ability to work under pressure in a fast-paced environment
• High level of accountability and integrity
• Flexible to work shifts, including weekends and public holidays
• Strong commitment to quality, safety, and customer satisfaction