Operations Manager Food And Beverages

Role Purpose

The Operations Manager is responsible for overseeing end-to-end operational performance across food and beverage outlets, ensuring efficient daily operations, consistent food quality, excellent customer experience, and full compliance with food safety, health, and labor standards.

Key Responsibilities

Operational Management

• Oversee daily operations across one or multiple F&B outlets, ensuring smooth and efficient service delivery.
• Implement and enforce standard operating procedures (SOPs) for kitchen, service, sanitation, and back-of-house functions.
• Ensure consistency in food quality, presentation, and service standards across all locations.
  
  
  

• Ensure compliance with food safety regulations, sanitation standards, and local health requirements.
• Monitor adherence to HACCP, food handling, and hygiene protocols.
• Conduct regular audits and corrective actions to maintain high quality and safety standards.
  
  
  

• Lead, coach, and develop store managers, supervisors, and operations staff.
• Ensure proper staffing levels, scheduling, and labor productivity.
• Drive performance management, training, and disciplinary processes in coordination with HR.
  
  
  

• Oversee inventory management, purchasing, and stock control to minimize waste and losses.
• Monitor food cost, labor cost, and operating expenses against budget.
• Coordinate with suppliers and vendors to ensure timely delivery, quality standards, and cost efficiency.
  
  
  

• Track and analyze key performance indicators (KPIs) such as sales, margins, food cost, labor cost, and customer satisfaction.
• Prepare operational reports and recommendations for senior management.
• Support budgeting, forecasting, and cost-saving initiatives.
  
  
  

• Ensure a consistently high level of customer service and guest satisfaction.
• Address customer feedback, complaints, and service recovery promptly and professionally.
• Uphold brand standards and ensure alignment with company values and positioning.
  
  
  

• Identify operational inefficiencies and implement continuous improvement initiatives.
• Support new store openings, renovations, and process rollouts.
• Collaborate with marketing, supply chain, and finance teams to support business growth.
  
  
  

• Bachelors degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 5–8 years of experience in food and beverage operations, with at least 3 years in a managerial role.
• Experience managing multi-unit or high-volume F&B operations is an advantage.
• Strong understanding of food safety regulations and operational best practices.