• Oversee and manage the daily operations of restaurants and ensure smooth workflow.

• Monitor restaurant performance, sales, costs, and operational KPIs.

• Ensure compliance with food safety, hygiene, and health & safety standards.

• Manage and develop restaurant managers and operational teams.

• Ensure high standards of customer service and guest satisfaction.

• Monitor inventory, food costs, labor costs, and operational expenses.

• Identify operational issues and implement effective solutions.

• Develop and implement SOPs, policies, and operational procedures.

• Conduct regular visits and operational audits to ensure standards are maintained.

• Coordinate with HR, Finance, Procurement, and other departments to support business operations.

• Analyze operational reports and provide recommendations to improve efficiency and profitability.

• Support the opening and launch of new branches when required.

Requirements

• Bachelor’s degree in Business Administration, Hospitality Management, or a related field.

• Minimum 5 years of experience in Operations Management, with proven experience in the Restaurant / Food & Beverage industry.

• Previous experience managing multiple restaurant branches is highly preferred.

• Strong knowledge of restaurant operations, food safety, inventory, and cost control.

• Strong leadership and team management skills.

• Excellent problem-solving and decision-making abilities.

• Strong communication and organizational skills.

• Ability to work in a fast-paced and dynamic environment.

• Proficiency in MS Office; experience with restaurant management systems is a plus.