Operations Manager

Duties and Responsibilities:

1. Oversee day-to-day operations of the food and beverage department.
2. Ensure compliance with health and safety regulations.
3. Develop and implement standard operating procedures (SOPs).
4. Train, and supervise food and beverage staff.
5. Schedule staff shifts and manage labor costs.
6. Conduct performance evaluations and provide ongoing training and development.
7. Maintain high standards of customer service and satisfaction.
8. Address and resolve customer complaints and feedback.
9. Ensure the team delivers a memorable dining experience.
10. Manage inventory levels and order supplies as needed.
11. Implement cost control measures to reduce waste and increase profitability.
12. Monitor financial performance and prepare reports on revenue, expenses, and budgets.
13. Ensure all food and beverages are prepared and presented according to company standards.
14. Conduct regular inspections and quality checks.
15. Maintain cleanliness and sanitation standards in all food and beverage areas.
16. Collaborate with chefs and culinary team to develop and update menus.
17. Ensure menu items are cost-effective and meet profitability targets.
18. Plan and coordinate special events and catering services.
19. Work with clients to customize menus and service arrangements.
20. Oversee the execution of events to ensure customer satisfaction.

Qualifications, Skills and Experience:

1. Bachelor's degree in Hospitality Management, Business Administration, or related field (preferred).
2. Minimum of 5 years of experience in food and beverage management.
3. Proven track record of managing a successful food and beverage operation.
4. Strong leadership and team management skills.
5. Excellent communication and interpersonal abilities.
6. Solid understanding of food and beverage cost control and financial management.
7. Ability to multitask and work under pressure.
8. Proficient in using restaurant management software and MS Office Suite.