Job Title: Operations Manager for Restaurant Job Role Summary: The Operations Manager is responsible for overseeing all aspects of the restaurant chain's operations to ensure efficiency, profitability, and customer satisfaction.
They provide direction and guidance to Area Managers, who in turn manage individual restaurant branches.
Strategic Planning and Process Improvement Develop and implement long-term operational plans that maximize efficiency and profitability across the entire restaurant chain Identify opportunities and lead initiatives to streamline operations, reduce waste, and enhance customer experience and customer journey Analyze market trends and competitor activity to identify opportunities for innovation, competitive advantage, and benchmarking Analyze company-wide data to identify trends and opportunities Conduct root cause analysis to identify and address any issues impacting sales, customer satisfaction, or operational efficiency Set clear sales and profit targets, develop strategic plans and promotions to achieve sales goals Coordinate with Marketing to plan and implement marketing strategies and promotional campaigns Assist the Executive Chef with menu management Resource Management and Cost Control Oversee the allocation of resources (personnel, equipment, supplies) across all branches to ensure optimal utilization and cost-effectiveness in coordination with Area Managers Develop and implement cost-control measures to minimize expenses without compromising quality standards Analyze cost structures and identify areas for cost reduction or savings opportunities Establish performance goals and metrics for Area Managers and individual branches Conduct regular audits or inspections together with respective departments in the Head Office Training Manager or Training Officer to ensure adherence to quality standards and operational procedures Coordinate with the Executive Chef and Roving Chefs in maintaining food quality and safety and observance of standard cooking procedures Manage quality assurance programs and implement strategies to consistently deliver exceptional customer service Monitor emergency preparedness plans of all restaurants (e.g.
fire, power outage, medical emergencies)Performance Management and Quality Assurance Establish performance goals and metrics for Area Managers and individual branches Conduct regular audits or inspections together with respective departments in the Head Office Training Manager or Training Officer to ensure adherence to quality standards and operational procedures Coordinate with the Executive Chef and Roving Chefs in maintaining food quality and safety and observance of standard cooking procedures Manage quality assurance programs and implement strategies to consistently deliver exceptional customer service Monitor emergency preparedness plans of all restaurants (e.g.
