Total 2 operations advisor job vacancies in D08 Little India

Job Summary:
The Operation Manager is responsible for the smooth functioning of all food and beverage operations. The role involves managing daily operations, supervising staff, ensuring excellent customer service, and maintaining high standards of food quality, health, and safety. The Operation Manager will also play a key role in optimizing processes, controlling costs, and driving the business towards profitability and growth.

Key Responsibilities:Operational Management:Oversee daily F&B operations, ensuring they run smoothly and efficiently.
Coordinate between different departments (kitchen, service, inventory, etc.) to ensure seamless workflow.
Implement and monitor standard operating procedures (SOPs) to maintain high-quality standards in service and food production.
Ensure compliance with health, safety, sanitation, and alcohol regulations.
Staff Management:Recruit, train, and supervise F&B staff to ensure a high level of productivity and customer service.
Develop staff schedules and ensure proper shift coverage.
Conduct performance evaluations and provide feedback and coaching to employees.
Foster a positive and collaborative working environment.
Customer Experience:Monitor customer satisfaction and address any concerns or complaints promptly and professionally.
Ensure a high level of customer service is delivered by all staff.
Work with the marketing team to promote customer engagement initiatives and loyalty programs.
Vendor & Supplier Relations:

• Build and maintain strong relationships with vendors and suppliers to ensure timely and cost-effective deliveries.
• Negotiate contracts with suppliers for food, beverages, and equipment.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Proven experience as an Operation Manager or similar role in the F&B industry.
• Strong knowledge of food safety regulations and F&B management best practices.
• Excellent leadership, communication, and organizational skills.
• Ability to multitask and manage multiple priorities in a fast-paced environment.
• Proficiency in restaurant management software and Microsoft Office Suite.

Job Summary:
The Operation Manager is responsible for the smooth functioning of all food and beverage operations. The role involves managing daily operations, supervising staff, ensuring excellent customer service, and maintaining high standards of food quality, health, and safety. The Operation Manager will also play a key role in optimizing processes, controlling costs, and driving the business towards profitability and growth.

Key Responsibilities:Operational Management:Oversee daily F&B operations, ensuring they run smoothly and efficiently.
Coordinate between different departments (kitchen, service, inventory, etc.) to ensure seamless workflow.
Implement and monitor standard operating procedures (SOPs) to maintain high-quality standards in service and food production.
Ensure compliance with health, safety, sanitation, and alcohol regulations.
Staff Management:Recruit, train, and supervise F&B staff to ensure a high level of productivity and customer service.
Develop staff schedules and ensure proper shift coverage.
Conduct performance evaluations and provide feedback and coaching to employees.
Foster a positive and collaborative working environment.
Customer Experience:Monitor customer satisfaction and address any concerns or complaints promptly and professionally.
Ensure a high level of customer service is delivered by all staff.
Work with the marketing team to promote customer engagement initiatives and loyalty programs.
Vendor & Supplier Relations:

• Build and maintain strong relationships with vendors and suppliers to ensure timely and cost-effective deliveries.
• Negotiate contracts with suppliers for food, beverages, and equipment.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Proven experience as an Operation Manager or similar role in the F&B industry.
• Strong knowledge of food safety regulations and F&B management best practices.
• Excellent leadership, communication, and organizational skills.
• Ability to multitask and manage multiple priorities in a fast-paced environment.
• Proficiency in restaurant management software and Microsoft Office Suite.