Operations Manager

Key Responsibilities 1. Operations & Service ExecutionManage daily restaurant and event operations, ensuring timely and flawless service Oversee execution of BEOs (Banquet Event Orders) for corporate & private events Ensure SOPs, hygiene, and food safety standards are followed at all times Coordinate with kitchen, service, logistics, and bar teams for seamless delivery 2. Team ManagementPlan staff rosters for kitchen, service, stewarding, and events Supervise team performance and ensure proper grooming & discipline Conduct daily briefings, task allocation, and post-event reviews Train staff on service standards, guest handling, and operational processes 3. Vendor & Inventory ControlCoordinate with vendors for raw materials, equipment, and rentals Monitor inventory levels and control wastage & pilferage Ensure quality checks for all incoming supplies Maintain records for procurement, issue, and consumption 4. Cost Control & ReportingMonitor daily operational costs vs budget Support pricing, costing, and profitability analysis for events Track manpower costs, overtime, and resource utilization Prepare daily and weekly operational reports 5. Client & Stakeholder CoordinationAct as the primary point of contact during events Handle client queries, feedback, and on-site issue resolution Ensure client commitments and service deliverables are met Support sales and management during client meetings when required