The Operations Manager is responsible for overseeing the day-to-day preparation process, including kitchen, packing, logistics and training purpose. This role involves managing staff, ensuring exceptional service, optimizing operational efficiency, and driving profitability.
- Operational Management:
- Oversee the daily operations of RTC processes.
- Ensure that all areas are operating efficiently, meeting quality standards, and providing training when required.
- Coordinate with kitchen staff, logistics, and other personnel to ensure smooth service.
- Team Leadership:
- Recruit, train, and manage kitchen staff.
- Lead a team to prepare menu, prepare ready to cook/eat food and training for client’s kitchen staff.
- Conduct performance evaluations, provide feedback, and implement training programs.
- Foster a positive and collaborative work environment.
- Customer Service:
- Ensure that customer complaints or concerns is attended to promptly.
- Monitor customer satisfaction and implement improvements based on feedback.
- Handle queries from client on food produced by kitchen
- Financial Management:
- Develop and manage budgets for food and beverage operations.
- Monitor and control costs, including inventory management, waste reduction, and labor costs.
- Analyze financial reports and take corrective actions to meet financial targets.
- Menu and Product Management:
- Collaborate with chefs and vendors to design and update menus, ensuring a balance between creativity and profitability.
- Work closely with chef to develop new menu and monitor cost within budget
- Monitor the quality of RTC menu and make adjustments as needed.
- Compliance and Safety:
- Ensure compliance with health, safety, and sanitation regulations.
- Develop and enforce safety policies and procedures to maintain a safe working environment for all staff.
- Ensure kitchen staff adhere to food safety and kitchen cleanliness.
- Marketing and Promotions:
- Develop and implement marketing strategies and promotions to drive sales and attract customers.
- Monitor industry trends and competitor activities to identify opportunities for growth.
- Reporting and Analysis:
- Prepare regular reports on operational performance, including sales, customer satisfaction, and financial metrics.
- Analyze data to identify trends, make informed decisions, and recommend improvements.
Qualifications:
- Diploma in, Business Administration, or a related field (relevant certification preferred).
- Proven experience as an F&B Operations Manager or in a similar role within the food and beverage industry.
- Strong knowledge of food and beverage operations, including service standards, inventory management, and financial controls.
- Excellent leadership, communication, and interpersonal skills.
- Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
- Proficiency in relevant software and technology.
Work Environment:
- This position typically involves working in a kitchen setting, including training for respective staff and client. The role may require flexibility in hours, including evenings, weekends, and holidays.
