Operations Manager

To be able to perform tasks independently with utmost efficiency and profitability, and responsibility of a day-to-day operation of a restaurant in the assigned batch region independently, ensuring stores run in accordance with policies, codes, and procedures for the company.

Key Responsibilities:

1. Conduct regular meetings for all Managers to set target sales, common goals, and an action plan
2. Delegate tasks to Managers to maximize their potential.
3. Monitoring the staff level and manpower needs of the restaurants with the regional manager.
4. Monitor the Direct Operation Cost (Food, Paper, and Labor) of each store and make sure the controllable are well managed.
5. Ensure the proper implementation of the Management Development Program and the Training Program.
6. Visit the stores with an unannounced, documented short full-field inspection.
7. Regular restaurant visits.
8. Community involvement and activities for potential sales generators and problem-solving.
9. Respond to all requests for information, reports, and other communications from all Managers within his batch.
10. Ensure Managers are maintaining safe, clean, high-quality restaurant operation complying with all Health and Safety standards, procedures and regulations.
11. Handle all customer complaints and improve the customer satisfaction rating.
12. Comply with statutory and legal requirements for Health and Safety, Fire, Licensing, and Food Handling, and ensure that all members of the team are aware of and working in accordance with these requirements.
13. Coordinate and follow up with other departments on all restaurant needs and requirements.
14. Conduct a weekly meeting with his restaurant managers
15. Conduct a minimum of 1 visit to each restaurant monthly