Head - Operations - Restaurant Chain

Responsibilities:
1. Establishment of SOPs:- Develop and implement Standard Operating Procedures (SOPs) for various operational aspects, including food preparation, service standards, cleanliness, and customer interactions.- Collaborate with cross-functional teams to streamline processes and enhance operational efficiency.- Conduct regular audits to ensure adherence to SOPs and identify areas for improvement.2. Restaurant Management:- Oversee the day-to-day operations of all restaurants within the city, including staffing, inventory management, and customer service.- Monitor key performance indicators (KPIs) such as sales, profitability, and customer satisfaction, and take proactive measures to address any issues.- Ensure compliance with health and safety regulations and maintain high standards of cleanliness and hygiene in all facilities.3. Team Supervision and Training:- Provide guidance and support to restaurant managers and staff, ensuring they have the necessary resources and training to perform their roles effectively.- Conduct regular meetings and training sessions to communicate company goals, policies, and procedures.- Foster a culture of accountability, teamwork, and continuous improvement among the operations team.4. Quality Assurance:- Uphold the brand''s reputation for quality and consistency by monitoring food quality, presentation, and overall guest experience.- Address any customer complaints or concerns in a timely and professional manner, striving to exceed guest expectations.5. Financial Management:- Collaborate with the finance department to develop and manage operational budgets for each restaurant location.- Monitor expenses and revenue performance to ensure profitability targets are met or exceeded.- Implement cost-saving measures without compromising quality or customer satisfaction.6. Communication and Coordination:- Serve as the primary point of contact for communication between corporate headquarters and restaurant managers.- Keep senior management informed of operational performance, challenges, and opportunities for improvement.- Facilitate collaboration and knowledge-sharing among restaurant managers to drive collective success.Qualifications:- Bachelor''s degree in Hospitality Management, Business Administration, or a related field. Master''s degree preferred.- Minimum of 15 years of progressive experience in restaurant operations management, with a proven track record of success.- Strong leadership and decision-making skills, with the ability to inspire and motivate teams.- Excellent communication and interpersonal skills, with the ability to build relationships at all levels of the organization.- Solid understanding of restaurant financials and business metrics.- Experience in developing and implementing SOPs and driving process improvements.- Ability to thrive in a fast-paced, dynamic environment and effectively manage multiple priorities.- Flexibility to work evenings, weekends, and holidays as needed.