Operations Manager (Restaurant)

Sales Retail Manager/Director
Consumer Goods Food & Beverage English: Business Level

About the Company: Premium wine and dine company

Job Summary:

The Operations Manager is in charge of the stores’ day-to-day business operations and ensures that they operate efficiently and profitably while maintaining the brand reputation and ethos. The OM coordinates a variety of activities, whatever the size or type of the store/outlet and is responsible for the business performance of all stores, as well as maintaining high standards of food, service, and health and safety. The OM is expected to handle a business that is fast-paced, highly demanding and very rewarding. The OM will manage two stores in EDSA/ Fort Shangri-La and will directly report to the Managing Director. 

Essential Responsibilities:

1. Business Activities

  • Taking responsibility for the business performance of the stores. 
  • Analysing and planning the stores sales levels and profitability. 
  • Organising marketing activities, such as promotional events and theme activities. 
  • Preparing weekly reports including staff control, food control and sales. 
  • Creating and executing plans for store/area sales, profit and staff development. 
  • Setting budgets and/or agreeing them with senior management. 
  • Planning and coordinating menus. 
  • Thinking, innovating and making improvements to the running of the business. 

2. Front-of-house

  • Coordinating the entire operation of the stores including scheduled shifts. 
  • Managing staff and providing them with feedback. 
  • Handling customer enquiries, feedback and complaints. 
  • Ensuring that all employees adhere to the company’s discipline & image standards. 
  • Meeting and greeting customers and organising table reservations. 
  • Advising customers on menu and wine choice. 
  • Training and motivating staff. 
  • Organising and supervising the shifts of kitchen, waiting and cleaning staff. 

3. Housekeeping

  • Checking and managing stock levels and ordering inventory and supplies. 
  • Maintaining high standards of quality control, hygiene, and compliance with licensing, health and safety legislation and guidelines. 
  • Preparing cash drawers and providing petty cash as required. 
  • Helping in any area of the store operations when circumstances dictate. 
  • Others – special projects from the MD. 

Basic Qualifications:

  • Graduate of any 4-year Hospitality or Management course
  • Has more than 5 years of experience in managing food & beverage establishments
  • Basic knowledge about wines and spirits (sommelier)
  • Excellent commercial and business experience
  • Exceptional communication and people skills at all levels
  • Confident, driven and a dynamic leader
  • Professional & emotionally stable; can remain cool even when under-pressure.
  • IT savvy and comfortable with new technologies
  • Passion for business, people and wine.
  • A team player with a sense of humour.