Job Description

Key Responsibilities:

1. Operational Leadership

Lead and oversee day-to-day operations across all outlets, ensuring consistent high standards in food quality, service, and hygiene. Drive the implementation of SOPs across front-of-house (FOH) and back-of-house (BOH) operations. Ensure operational alignment with business goals, budgets, and KPIs.

2. Outlet & Team Management

Supervise regional or outlet managers, kitchen staff, and service teams, ensuring high performance and customer satisfaction. Set and monitor performance standards and productivity benchmarks. Identify training needs and support ongoing staff development and retention strategies.

3. Supply Chain & Inventory

Oversee procurement, vendor management, and inventory control to ensure cost-effective sourcing and minimal waste. Manage logistics to maintain a steady flow of supplies to all outlets, maintaining consistency and quality.

4. Financial Performance

Develop and manage operating budgets and P&L for all locations. Drive revenue growth, cost control, and profit optimization across the operation. Analyse sales and expense reports to identify areas for improvement.

5. Customer Experience & Brand Standards

Maintain consistent brand standards across all locations, ensuring a seamless and exceptional guest experience. Monitor customer feedback and implement service improvements where necessary. Coordinate with marketing and customer experience teams for promotions and campaigns.

6. Compliance & Food Safety

Ensure compliance with local health, safety, and labour regulations. Lead food safety initiatives and manage audits (e.g., HACCP, local food authority inspections). Promote a culture of hygiene, safety, and quality throughout all outlets.

Qualifications & Requirements:

1. Education:

Bachelor's degree in hospitality, Business Administration, or a related field. Master's degree (MBA) preferred.

Experience:

8-12 years of progressive leadership experience in the F&B industry, including multi-unit operations.

3. Skills:

Strong leadership and people management skills.

Excellent understanding of F&B service, kitchen operations, and customer service standards.

Financial acumen with experience in managing P&L, budgeting, and forecasting.

Knowledge of POS systems, inventory software, and operations analytics.

Strong communication and problem-solving abilities.

Experience in casual dining, QSR (Quick Service Restaurant), or multi-brand operations will be an added advantage.

Certifications in HACCP, ISO, or Food Safety Management will be an added advantage.

Job Types: Full-time, Permanent

Benefits:

Health insurance Maternity leave Opportunities for promotion Professional development
Work Location: In person