Key Responsibilities

• Oversee daily operations across multiple F&B outlets, ensuring smooth execution and adherence to company standards.
• Drive operational performance, revenue growth, cost control, and profitability across assigned restaurants.
• Monitor key operational KPIs including sales performance, labor productivity, food cost, guest satisfaction, and service standards.
• Lead, coach, and develop restaurant management teams to achieve business objectives.
• Ensure consistent implementation of brand standards, SOPs, and operational procedures.
• Conduct regular outlet visits, audits, and performance reviews to identify improvement opportunities.
• Collaborate with culinary, marketing, HR, finance, and supply chain teams to support business goals.
• Support new store openings, including operational readiness, staffing, training, and launch execution.
• Analyze operational reports and provide actionable insights to improve efficiency and performance.
• Ensure compliance with health, safety, hygiene, and regulatory requirements.
• Manage operational challenges and implement solutions to enhance guest experience.

Requirements

• Bachelor's degree in Hospitality Management, Business Administration, or related field.
• Minimum 8 years of F&B operations experience, with proven experience managing multiple outlets.
• Strong understanding of restaurant operations, financial performance, and business planning.
• Experience managing high-volume restaurants, preferably within multi-brand or casual/fine dining environments.
• Strong leadership, communication, and problem-solving skills.
• Ability to analyze data, identify trends, and drive operational improvements.
• Excellent knowledge of food safety, quality standards, and operational procedures.
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Key Responsibilities

• Oversee daily operations across multiple F&B outlets, ensuring smooth execution and adherence to company standards.
• Drive operational performance, revenue growth, cost control, and profitability across assigned restaurants.
• Monitor key operational KPIs including sales performance, labor productivity, food cost, guest satisfaction, and service standards.
• Lead, coach, and develop restaurant management teams to achieve business objectives.
• Ensure consistent implementation of brand standards, SOPs, and operational procedures.
• Conduct regular outlet visits, audits, and performance reviews to identify improvement opportunities.
• Collaborate with culinary, marketing, HR, finance, and supply chain teams to support business goals.
• Support new store openings, including operational readiness, staffing, training, and launch execution.
• Analyze operational reports and provide actionable insights to improve efficiency and performance.
• Ensure compliance with health, safety, hygiene, and regulatory requirements.
• Manage operational challenges and implement solutions to enhance guest experience.

Requirements

• Bachelor's degree in Hospitality Management, Business Administration, or related field.
• Minimum 8 years of F&B operations experience, with proven experience managing multiple outlets.
• Strong understanding of restaurant operations, financial performance, and business planning.
• Experience managing high-volume restaurants, preferably within multi-brand or casual/fine dining environments.
• Strong leadership, communication, and problem-solving skills.
• Ability to analyze data, identify trends, and drive operational improvements.
• Excellent knowledge of food safety, quality standards, and operational procedures.