Head - Operations - Restaurant Chain

Key Responsibilities:

Establishment of SOPs:

• Develop and implement Standard Operating Procedures (SOPs) covering food preparation, service standards, hygiene, and customer interactions.
• Collaborate with cross-functional teams to streamline processes and improve operational efficiency.
• Conduct audits to ensure compliance with SOPs and identify opportunities for improvement.

Restaurant Management:

• Oversee day-to-day operations of all city restaurants, including staffing, inventory, and customer service.
• Monitor key performance indicators (KPIs) such as sales, profitability, and customer satisfaction, taking corrective actions when needed.
• Ensure adherence to health, safety, and hygiene standards across all locations.

Team Supervision and Training:

• Guide and support restaurant managers and staff, providing necessary resources and training.
• Conduct regular meetings and training sessions to communicate company goals, policies, and procedures.
• Promote a culture of accountability, teamwork, and continuous improvement.

Quality Assurance:

• Maintain the brand's reputation for quality and consistency by monitoring food quality, presentation, and overall guest experience.
• Address customer complaints and concerns professionally and promptly, striving to exceed expectations.

Financial Management:

• Collaborate with finance to develop and manage operational budgets for each restaurant.
• Monitor expenses and revenue to achieve or exceed profitability targets.
• Implement cost-saving measures without compromising quality or customer satisfaction.

Communication and Coordination:

• Act as the primary liaison between corporate headquarters and restaurant managers.
• Keep senior management informed about operational performance, challenges, and opportunities.
• Facilitate collaboration and knowledge sharing among restaurant managers.

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or related field; Master's preferred.
• 15+ years of progressive experience in restaurant operations management with a proven track record.
• Strong leadership, decision-making, and team motivation skills.
• Excellent communication and interpersonal abilities.
• Solid understanding of restaurant financials and business metrics.
• Experience in developing SOPs and driving process improvements.
• Ability to manage multiple priorities in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays.