Operation Manager

Job Summary:

The Operations Manager is responsible for leading all kitchen operations in the catering division while actively contributing to the strategic growth of the business. This role combines operational leadership with business strategy, including building client relationships, securing catering contracts, optimizing kitchen performance, and identifying opportunities for expansion and profitability.

Key Responsibilities:

Operational Management:

• Manage all day-to-day kitchen activities to ensure efficiency and food quality.
• Oversee food preparation, production schedules, and timely delivery of meals.
• Supervise kitchen staff, assign tasks, and ensure smooth workflow.
• Ensure compliance with food safety and hygiene regulations (in coordination with the Quality team).
• Liaise with the Procurement Department for supply needs and stock monitoring.
• Maintain kitchen equipment, cleanliness, and operational readiness.
• Monitor kitchen costs and minimize waste and operational inefficiencies.
• Prepare detailed reports on kitchen performance, production, and challenges.

Business Strategy & Development:

• Develop and implement strategic plans to grow the catering business.
• Analyze market trends, customer needs, and competitor activity to identify opportunities.
• Build and maintain partnerships with companies and institutions for long-term catering contracts.
• Negotiate and secure service agreements that align with the company’s objectives.
• Collaborate with top management to set revenue targets and expand service offerings.
• Propose innovations in menu design, production methods, and service delivery to enhance value.
• Monitor KPIs to ensure strategic goals are being met and adjusted when necessary.