Operations Manager

The Operations Manager holds full responsibility for the strategic management of all operations which may include multiple sites. Main areas of responsibility include managing planning activity to ensure effective use of resources and delivery of service is achieved within budget. In addition, the operations manager is also responsible for the health and safety of the operation, maintaining a program of subordinate development and ensuring all key performance indicators are achieved. The Operations manager provides line management to Multi unit managers and Restaurant managers and kitchen operations.Strategic Planning and Execution:Develop and implement operational strategies that align with the company's overall business objectives.Establish and maintain standard operating procedures (SOPs) for all aspects of restaurant operations, ensuring consistency across all locations.Monitor and analyze key performance indicators (KPIs) such as sales, customer satisfaction, and operational efficiency.Day-to-Day Oversight:Ensure that all restaurants operate smoothly and efficiently, addressing any operational challenges.Conduct regular site visits to assess restaurant performance, identify areas for improvement, and provide feedback to restaurant managers.Coordinate with kitchen and service teams to ensure seamless execution of daily operations.Ensure that all locations are opened and closed according to set standards.Customer Experience Management:Establish and maintain high standards of customer service across all locations.Monitor customer feedback and implement strategies to improve customer satisfaction.Address and resolve customer complaints in a timely and professional manner.Team Leadership and Development:Oversee the recruitment and onboarding of restaurant managers and key staff members.Ensure that all team members are properly trained and equipped to perform their roles effectively.Conduct regular performance reviews and provide constructive feedback to multi-unit managers and restaurant managers as applicable.Develop and implement training programs to enhance the skills and knowledge of restaurant staff.Foster a positive and supportive work environment that encourages teamwork and collaboration.Financial Management:Develop and manage annual budgets for all restaurant locations.Forecast sales and expenses to ensure financial stability.Monitor and control labor costs.Implement strategies to minimize operational costs and maximize profitability.Analyze financial reports to identify areas for cost reduction.Ensure that all restaurants adhere to budgetary guidelines.Analyze Profit and Loss statements and create action plans to improve results.Inventory and Supply Chain Management:Implement and maintain inventory control systems to minimize waste and spoilage.Establish and maintain strong relationships with food and beverage suppliers.Ensure quality control of all products received.Brand Management and Development:Ensure that all restaurant locations maintain consistent brand standards and visual identity.Implement brand guidelines and ensure that all team members understand and adhere to them.Collaborate with the management team to develop and implement new restaurant concepts.Conduct market research to identify trends and opportunities.Maintain the integrity of the home-grown brands.Work with the marketing team to implement marketing and promotional campaigns.Compliance and Safety:Ensure that all restaurant locations comply with regulations related to food safety, sanitation, and labor laws.Maintain accurate records and documentation to demonstrate compliance.Conduct regular safety inspections and training sessions.Reporting and Analysis:Generate and analyze reports on key performance indicators (KPIs) such as sales, customer satisfaction, and operational efficiency.Utilize data analysis tools and techniques to identify trends and patterns in restaurant performance.Develop and implement strategies based on data-driven insights.Create action plans to improve performance in all areas of the business.