OPERATIONS MANAGER

Key Responsibilities

Business & Operations Management

* Oversee the overall operations and performance of the restaurant.

* Lead and manage all departments including service, kitchen, reservations, marketing and administration.

* Ensure smooth daily operations and maintain high service standards.

* Develop and implement operational strategies to improve efficiency and profitability.

Revenue & Business Development

* Drive restaurant sales and achieve revenue targets.

* Develop strategies to increase average spend, customer retention and repeat visits.

* Build and maintain relationships with corporate clients, business partners and VIP guests.

* Identify new business opportunities, partnerships and revenue streams.

Team Leadership

* Recruit, train, coach and develop department heads and team members.

* Establish performance standards and accountability across all departments.

* Foster a positive, high-performance work culture.

Financial Management

* Manage budgets, cost control and profitability.

* Monitor food cost, labour cost and operational expenses.

* Review financial reports and implement corrective actions where necessary.

Customer Experience

* Ensure exceptional guest satisfaction and service recovery.

* Maintain the restaurant’s reputation and brand standards.

* Handle key customer feedback and escalations.

Key Performance Indicators (KPIs)

Financial Performance

* Monthly and annual revenue achievement.

* Gross profit and net profit growth.

* Food cost and labour cost management.

* Achievement of budgeted profitability targets.

Sales Growth

* Corporate dining sales.

* Private dining room sales.

* Event and group booking revenue.

* Customer retention and repeat business.

Operational Excellence

* Customer satisfaction scores.

* Online review ratings.

* Service quality and operational compliance.

* Staff productivity and efficiency.

Team Performance

* Staff retention.

* Team development and succession planning.

* Achievement of departmental KPIs.

Requirements

* Diploma, Advanced Diploma or Degree in Hospitality Management, Business Management or related field.

* Minimum 5 years of management experience in the F&B, hospitality or hotel industry.

* Proven track record in leading profitable restaurant or hospitality operations.

* Strong leadership, financial management and business development capabilities.

* Excellent communication and stakeholder management skills.

* Experience managing large teams and multiple departments.

* Ability to work in a fast-paced and dynamic environment.