Operation Manager

Responsibilities

• Operations Management
• Oversee daily food service operations
• Ensure food quality, presentation, and consistency
• Monitor service standards and customer satisfaction
• Develop and implement operational procedures
• Staff Management
• Recruit, train, and supervise kitchen and service staff
• Create staff schedules and manage labor costs
• Conduct performance evaluations
• Foster a positive and productive work environment
• Financial Management
• Prepare and manage budgets
• Control food and labor costs
• Monitor inventory and reduce waste
• Analyze financial reports and improve profitability
• Compliance & Safety
• Ensure compliance with health, safety, and sanitation regulations
• Maintain food safety standards (HACCP, local regulations)
• Conduct regular inspections and audits
• Customer Service
• Address customer complaints and feedback
• Maintain high service standards
• Develop strategies to improve customer experience
• Vendor & Inventory Management
• Negotiate with suppliers
• Manage purchasing and inventory control
• Ensure timely ordering of food and supplies
• Requirements & Qualifications
• Education
• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or related field (preferred)
• Culinary training is a plus

Requirements

• 3-7 years of experience in food service management or hospitality operations
• Experience supervising staff and managing budgets
• Strong leadership and team management skills
• Excellent communication and interpersonal skills
• Financial and budgeting knowledge
• Knowledge of food safety and sanitation regulations
• Problem-solving and decision-making skills
• Organizational and multitasking abilities
• Certifications (Preferred)
• Food Safety Certification
• HACCP certification
• First Aid/CPR certification
• Working Conditions
• May require working evenings, weekends, and holidays
• Fast-paced environment
• Standing for long periods

Additional Information

Job Description The Food Services Operations Manager oversees the daily operations of food service facilities such as restaurants, cafeterias, catering services, hotels, hospitals, or institutional kitchens. This role ensures high-quality food production, excellent customer service, cost control, and compliance with health and safety regulations. The manager leads staff, manages budgets, and ensures operational efficiency.

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Company Intel

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