F&B Operation Manager

Job Title: Operations Manager (F&B Group)

Job Summary:
The Operations Manager is responsible for overseeing the daily operations of multiple food and beverage outlets within the group. This role ensures operational efficiency, high service standards, profitability, and compliance with company policies and regulatory requirements. The Operations Manager works closely with outlet managers, kitchen teams, and senior management to drive performance and growth.

Key Responsibilities:

1. Operational Management

• Oversee day-to-day operations across all outlets to ensure smooth and efficient service.
• Standardize operating procedures and ensure consistent execution across locations.
• Monitor service quality, food standards, cleanliness, and customer satisfaction.

2. Team Leadership & Development

• Lead, coach, and support outlet managers and staff to achieve performance targets.
• Conduct regular performance reviews and provide training and development plans.
• Foster a positive work culture and ensure high staff engagement and retention.

3. Financial Performance

• Manage budgets, control costs, and optimize profitability for all outlets.
• Analyze sales reports, P&L statements, and key metrics to identify improvement areas.
• Implement strategies to increase revenue and reduce wastage.

4. Customer Experience

• Ensure high levels of customer satisfaction and handle escalated customer feedback.
• Drive service excellence initiatives and continuous improvement.

5. Compliance & Safety

• Ensure compliance with food safety regulations, hygiene standards, and licensing requirements.
• Enforce health and safety policies across all outlets.

6. Inventory & Supply Chain

• Oversee inventory management, purchasing, and supplier relationships.
• Ensure proper stock control, minimize wastage, and maintain optimal inventory levels.

7. Strategic Planning & Growth

• Support expansion plans, including new outlet openings and concept development.
• Collaborate with marketing teams on promotions and campaigns.
• Identify market trends and recommend business improvements.

8. Reporting & Communication

• Prepare regular operational and financial reports for senior management.
• Maintain clear communication between headquarters and outlet teams.

Requirements:

• Diploma or Degree in Hospitality Management, Business, or related field.
• Minimum 5–8 years of experience in F&B operations, with multi-outlet management experience preferred.
• Strong leadership, organizational, and problem-solving skills.
• Excellent communication and interpersonal abilities.
• Knowledge of food safety regulations and operational best practices.
• Ability to work in a fast-paced and dynamic environment.

Key Performance Indicators (KPIs):

• Revenue growth and profitability
• Cost control (food cost, labor cost)
• Customer satisfaction scores
• Staff turnover rate
• Compliance audit results
• Operational efficiency metrics

Reporting Line:
Reports to: General Manager / Director of Operations
Supervises: Outlet Managers, Kitchen Managers, and Service Teams