Operations Manager

Job Description

Responsible for managing the operations for all including but not limited to: setting the operational budget , negotiating with suppliers, and enhancing quality of services provided to increase customer?s satisfaction, achieve targeted objectives and increase revenues, while and complying with Policies and Procedures.Key Roles and Responsibilities:

• Develop strategic objectives and KPIs for the operations covering and ensure that the staff are working towards the achievement of these objectives..
• Review the operating results and follow-up to ensure that appropriate measures are taken to correct insufficient results.
• Responsible for setting the operational budget covering within as well as ensuring that adequate provision is made for all activities, monitor and control expenditure against approved budget and reconcile budget variances to ensure on-target performance against budgets.
• Develop Operations policies and oversee the implementation of the same by all within to ensure that all relevant procedural requirements are fulfilled in line with the set requirements.
• Administer prompt, fair and consistent corrective action for any and all violations of operations policies, rules and procedures
• Direct the development of the annual objectives in coordination with the Senior Operations Manager, specifically advising on realistic forecasts which are based on:
• Historical data.
• Market trends.
• Competitive activity.
• Promotional strategy.
• Sales effort.
• Realistic costs of operating the Restaurant Staff.
• Realistic Costs of Food, Beverage and Paper.
• Sales promotion plans.
• Monitor marketing, advertising and promotional activities and campaigns.
• Ensure effective and consistent implementation of the marketing strategies in coordination with the Concerned Marketing Personnel and Restaurant Managers.
• Manage the allocation of all staff as required by anticipated business activity, while ensuring proper staffing for all positions (when and as needed) and efficient achievement of labor cost objectives.
• Coordinate daily Front of the House and Back of the House operations within the company.
• Deliver superior service and maximize customer satisfaction at all times.
• Respond efficiently and accurately to Solia customer complaints and resolve the same in a timely manner.
• Control operational costs, focusing on COGs (Cost of Goods Sold) and identify measures to reduce waste.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads).
• Obtain the most reasonable prices from the suppliers/vendors, through reviewing quotations submitted by the suppliers/vendors/procurement and running negotiations to select the most favorable option.
• Ensure that all Solia food items are consistently prepared and served according to each restaurant recipes manual, portioning, cooking and serving standards.
• Achieve objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment by effectively managing all internal and external issues related to the Restaurant.
• Ensure providing Solia customers with high quality of service in accordance with Policies and Restaurant/s Standards.
• Oversee the preparation of all required paperwork, including forms, reports and schedules in an organized and timely manner in coordination with the Restaurant Managers.
• Ensure that all Solia equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant?s preventative maintenance programs.
• Perform other duties related to the job as assigned by the Direct Manager.
• Ensure that all culinary standards in all within and other functions comply with food safety regulations and health requirements.
• Ensure that all employees within adhere to the Restaurant? Standards including workstation cleanliness, personal hygiene, clean uniform, etc.
• Instruct and lead subordinates through their daily activities and assist in their development of technical and behavioral skills.
• Oversee manpower requirements and coordinate with the HR & Administration Affairs Department pertaining to all recruiting activities.
• Conduct annual employee performance appraisals for all respective Employees.
• Recommend required employee trainings to the direct manager in order to ensure all relevant experience and knowledge is transferred to employees.
• Prepare and submit reports to the Direct Manager that cover all the Operational activities for including budget activity, Restaurant and branches performance, marketing practices, customer satisfaction, identification of potential problems, new products/meal acceptance and specifications, as well as competitive activity and recommendations for corrective action on a regular basis

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