Job Summary
The Operations Manager (OPM) is responsible for managing the day-to-day operations of all assigned QSR outlets, ensuring excellent food quality, speed of service, customer satisfaction, and profitability.
The OPM ensures operational standards are consistently maintained while driving sales, controlling costs, developing outlet managers, and improving operational performance.
Key Responsibilities
Operations:
Oversee the daily operations of all assigned restaurant outlets.
Ensure compliance with all Standard Operating Procedures (SOPs).
Monitor food quality, speed of service, cleanliness, and customer experience.
Conduct routine outlet inspections and operational audits.
Ensure all outlets are adequately staffed and operating efficiently.
Financial Management:
Monitor daily sales performance and productivity.
Control food costs, labour costs, wastage, and operational expenses.
Review inventory reports and ensure effective stock management.
Support initiatives to improve profitability.
Team Leadership:
Supervise Area Managers, Outlet Managers, and restaurant teams.
Coach and develop outlet leadership to improve operational performance.
Ensure staff scheduling supports business demand.
Support performance management and disciplinary processes where required.
Customer Experience:
Resolve operational and customer service issues promptly.
Monitor customer feedback and implement service improvements.
Ensure consistent delivery of the company's service standards.
Compliance:
Ensure compliance with food safety, hygiene, health and safety, and regulatory requirements.
Ensure proper maintenance of restaurant equipment and facilities.
Monitor inventory accuracy and loss prevention measures.
Reporting:
Prepare daily, weekly, and monthly operational performance reports.
Analyze KPIs and recommend corrective actions to management.
Monitor outlet performance against company targets.
Qualifications
Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
Minimum of 4 years' experience managing multi-unit QSR or restaurant operations.
Strong analytical, leadership, and problem-solving skills.
Key Competencies:
Multi-unit operations management
Leadership and team development
Customer service excellence
Cost control
Inventory management
Food safety compliance
Performance management
Communication and planning
Job Summary
The Operations Manager (OPM) is responsible for managing the day-to-day operations of all assigned QSR outlets, ensuring excellent food quality, speed of service, customer satisfaction, and profitability.
The OPM ensures operational standards are consistently maintained while driving sales, controlling costs, developing outlet managers, and improving operational performance.
Key Responsibilities
Operations:
Oversee the daily operations of all assigned restaurant outlets.
Ensure compliance with all Standard Operating Procedures (SOPs).
Monitor food quality, speed of service, cleanliness, and customer experience.
Conduct routine outlet inspections and operational audits.
Ensure all outlets are adequately staffed and operating efficiently.
Financial Management:
Monitor daily sales performance and productivity.
Control food costs, labour costs, wastage, and operational expenses.
Review inventory reports and ensure effective stock management.
Support initiatives to improve profitability.
Team Leadership:
Supervise Area Managers, Outlet Managers, and restaurant teams.
Coach and develop outlet leadership to improve operational performance.
Ensure staff scheduling supports business demand.
Support performance management and disciplinary processes where required.
Customer Experience:
Resolve operational and customer service issues promptly.
Monitor customer feedback and implement service improvements.
Ensure consistent delivery of the company's service standards.
Compliance:
Ensure compliance with food safety, hygiene, health and safety, and regulatory requirements.
Ensure proper maintenance of restaurant equipment and facilities.
Monitor inventory accuracy and loss prevention measures.
Reporting:
Prepare daily, weekly, and monthly operational performance reports.
Analyze KPIs and recommend corrective actions to management.
Monitor outlet performance against company targets.
Qualifications
Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
Minimum of 4 years' experience managing multi-unit QSR or restaurant operations.
Strong analytical, leadership, and problem-solving skills.
Key Competencies:
Multi-unit operations management
Leadership and team development
Customer service excellence
Cost control
Inventory management
Food safety compliance
Performance management
Communication and planning
Job Summary
The Operations Manager (OPM) is responsible for managing the day-to-day operations of all assigned QSR outlets, ensuring excellent food quality, speed of service, customer satisfaction, and profitability.
The OPM ensures operational standards are consistently maintained while driving sales, controlling costs, developing outlet managers, and improving operational performance.
Key Responsibilities
Operations:
Oversee the daily operations of all assigned restaurant outlets.
Ensure compliance with all Standard Operating Procedures (SOPs).
Monitor food quality, speed of service, cleanliness, and customer experience.
Conduct routine outlet inspections and operational audits.
Ensure all outlets are adequately staffed and operating efficiently.
Financial Management:
Monitor daily sales performance and productivity.
Control food costs, labour costs, wastage, and operational expenses.
Review inventory reports and ensure effective stock management.
Support initiatives to improve profitability.
Team Leadership:
Supervise Area Managers, Outlet Managers, and restaurant teams.
Coach and develop outlet leadership to improve operational performance.
Ensure staff scheduling supports business demand.
Support performance management and disciplinary processes where required.
Customer Experience:
Resolve operational and customer service issues promptly.
Monitor customer feedback and implement service improvements.
Ensure consistent delivery of the company's service standards.
Compliance:
Ensure compliance with food safety, hygiene, health and safety, and regulatory requirements.
Ensure proper maintenance of restaurant equipment and facilities.
Monitor inventory accuracy and loss prevention measures.
Reporting:
Prepare daily, weekly, and monthly operational performance reports.
Analyze KPIs and recommend corrective actions to management.
Monitor outlet performance against company targets.
Qualifications
Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
Minimum of 4 years' experience managing multi-unit QSR or restaurant operations.
Strong analytical, leadership, and problem-solving skills.
Key Competencies:
Multi-unit operations management
Leadership and team development
Customer service excellence
Cost control
Inventory management
Food safety compliance
Performance management
Communication and planning
Results orientation.