Director of Operations (F&B)
Scope and General Purpose of Job:
The Director of Operations is involved in day-to-day restaurant operations, looking after both service and kitchen functions. Your role is crucial in maintaining and elevating the restaurant's reputation and success.
Ensuring seamless daily operations by overseeing both the service and kitchen areas. Your responsibilities include managing staff, maintaining high standards of customer service, ensuring food quality and safety, and handling inventory and financial management. Implementing operational policies, addressing customer feedback, maintaining staff morale and discipline, and enhancing customer satisfaction and profitability, all while ensuring compliance with health and safety regulations.
Job Description
1. Operational Oversight: Ensure smooth daily operations in both the front of house (service) and back of house (kitchen). Implement and enforce operational policies and procedures. Oversee inventory management, including ordering, storage, and cost control.
2. Staff Management: Recruit, train, and manage staff in both service and kitchen areas. Schedule shifts to ensure adequate coverage and efficient operations. Handle staff performance evaluations, disciplinary actions, and conflict resolution.
3. Customer Experience: Maintain high standards of customer service and satisfaction. Address customer complaints and feedback promptly and effectively. Ensure the dining environment is clean, welcoming, and compliant with health and safety regulations.
4. Financial Management: Monitor and manage budgets, including labour, food, and operational costs. Analyze financial reports to identify areas for cost savings and increased efficiency. Oversee pricing strategies, menu planning, and promotions to maximize profitability.
5. Supply Management: Manage inventory, order supplies, and negotiate with suppliers to get quality ingredients at the best prices.
6. Strategic Planning & Market Research: Develop and implement strategies to improve operational efficiency and customer satisfaction. Identify and act on opportunities for growth and expansion. Stay updated with industry trends and incorporate best practices into operations. Analyze market trends, consumer preferences, and competitive offerings to identify opportunities for marketing or menu innovation.
7. Collaboration: Work closely with the executive chef, marketing teams, and other stakeholders to ensure the successful launch and promotion of new products. Coordinate with front-of-house staff to ensure smooth service delivery.
8. Quality Control: Implement and oversee quality control measures, including regular inspections and audits. Maintain the quality and consistency of service and SOPs. Address customer feedback and make necessary adjustments to improve food quality and service standards.
9. Regulatory Compliance: Maintain health and safety standards in the kitchen and dining areas.
10. New Outlet & Franchise Expansion: Lead the planning and execution of new outlet openings and franchise expansion initiatives. Implement standardized kitchen operations, menu offerings, and training programs for new locations, according to Head Office standards. Ensure consistent quality and brand standards across all new outlets and franchises. Collaborate with the management team to identify potential locations and assess market opportunities. Oversee the setup and equipping of new kitchens, ensuring they meet the company’s standards and operational requirements. Provide ongoing support and guidance to new outlet and franchise teams to ensure successful launches and smooth operations.
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