Food Operations Manager

Job Summary

The Food Operations Manager is responsible for overseeing daily food production, service quality, operational efficiency, and compliance with food safety standards across the organization. This role ensures smooth coordination between kitchen, service, procurement, and logistics teams to deliver exceptional customer experiences while meeting business targets.

Key Responsibilities

Operational Management

• Oversee daily food operations, ensuring smooth workflow from production to service.
  
• Monitor and maintain operational standards in food preparation, storage, and presentation.
  
• Implement and optimize standard operating procedures (SOPs) to improve efficiency.
  
• Manage inventory, procurement, and supplier relationships to control costs and ensure quality supply.
  

Team Leadership

• Supervise, train, and motivate kitchen and service staff.
  
• Schedule and allocate resources based on operational demands.
  
• Conduct regular team meetings to address performance, quality, and safety issues.
  

Quality & Safety Compliance

• Ensure all food safety and hygiene standards are adhered to in compliance with local health regulations (HACCP, ISO, etc.).
  
• Conduct routine quality checks on raw materials and finished products.
  
• Manage audits, inspections, and corrective actions.
  

Financial & Performance Management

• Monitor budgets, food costs, and wastage, ensuring operations remain within financial targets.
  
• Analyze sales, production data, and customer feedback to identify areas for improvement.
  
• Implement initiatives to increase revenue, reduce costs, and improve profitability.
  

Customer Experience & Brand Standards

• Maintain brand consistency in menu offerings, service, and presentation.
  
• Address and resolve customer complaints promptly and effectively.
  
• Collaborate with marketing teams for promotions, events, and seasonal menus.
  

Qualifications & Skills

Education:

• Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or related field.
  

Experience:

• Minimum 5+ years in food operations management or a senior F&B role.
  
• Experience in high-volume or multi-site food service operations preferred.
  

Skills:

• Strong leadership and people management abilities.
  
• Excellent knowledge of food safety regulations and best practices.
  
• Financial acumen with experience in budgeting and cost control.
  
• Strong problem-solving, organizational, and communication skills.
  
• Ability to work in a fast-paced, high-pressure environment.