Food and Beverage Operations Manager

The Food and Beverage Operations Manager plans and oversees the company’s food business operations. The role focuses on business performance, budgets, staffing, operating standards and the development of food concepts. The manager leads outlet teams and makes operational decisions to support the company’s business objectives.

Key responsibilities

• Develop and implement operating plans and business objectives for the company’s food operations.

• Prepare and monitor outlet budgets, sales forecasts, labour costs and operating expenses; review results and recommend corrective actions.

• Analyse sales, customer feedback and operating performance, and prepare regular management reports.

• Plan staffing requirements, oversee recruitment and onboarding, and work with outlet supervisors to manage staff performance, training and succession.

• Set operating procedures and service, food quality, hygiene and safety standards; monitor compliance through management reviews and outlet visits.

• Oversee purchasing plans, supplier performance, stock controls and cost management.

• Review menus, pricing and food concepts with the relevant teams, using sales and customer feedback to recommend improvements.

• Coordinate marketing and promotional plans with the company’s management and outlet teams.

• Identify operational risks and business improvement opportunities, and lead implementation of approved changes.

• Liaise with landlords, suppliers, service providers and relevant authorities on business and operational matters.

• Coach and guide outlet supervisors and team leaders, and review their progress against agreed business targets.