Operations Manager

Key Responsibilities Business & Operations Management * Oversee the overall operations and performance of the restaurant. * Lead and manage all departments including service, kitchen, reservations, marketing and administration. * Ensure smooth daily operations and maintain high service standards. * Develop and implement operational strategies to improve efficiency and profitability. Revenue & Business Development * Drive restaurant sales and achieve revenue targets. * Develop strategies to increase average spend, customer retention and repeat visits. * Build and maintain relationships with corporate clients, business partners and VIP guests. * Identify new business opportunities, partnerships and revenue streams. Team Leadership * Recruit, train, coach and develop department heads and team members. * Establish performance standards and accountability across all departments. * Foster a positive, high-performance work culture. Financial Management * Manage budgets, cost control and profitability. * Monitor food cost, labour cost and operational expenses. * Review financial reports and implement corrective actions where necessary. Customer Experience * Ensure exceptional guest satisfaction and service recovery. * Maintain the restaurant’s reputation and brand standards. * Handle key customer feedback and escalations. Key Performance Indicators (KPIs) The successful candidate will be measured on: Financial Performance * Monthly and annual revenue achievement. * Gross profit and net profit growth. * Food cost and labour cost management. * Achievement of budgeted profitability targets. Sales Growth * Corporate dining sales. * Private dining room sales. * Event and group booking revenue. * Customer retention and repeat business. Operational Excellence * Customer satisfaction scores. * Online review ratings. * Service quality and operational compliance. * Staff productivity and efficiency. Team Performance * Staff retention. * Team development and succession planning. * Achievement of departmental KPIs. Requirements * Diploma, Advanced Diploma or Degree in Hospitality Management, Business Management or related field. * Minimum 5 years of management experience in the F&B, hospitality or hotel industry. * Proven track record in leading profitable restaurant or hospitality operations. * Strong leadership, financial management and business development capabilities. * Excellent communication and stakeholder management skills. * Experience managing large teams and multiple departments. * Ability to work in a fast-paced and dynamic environment.