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.