Creative Eateries

Operations Manager

Creative Eateries| Date Posted: 1-Feb-2020
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Job Nature:
Position Level:
Experienced, Senior Manager
Job Category:
'N' Levels / 'O' Levels, ITE/ NITEC/ Higher NITEC, Diploma

Job Description

Business Management

  • Oversee the administration and operations of the several restaurants outlets under one restaurant brand.
  • Work with chefs and other personnel to plan menus that are flavourful and popular with customers.
  • Work with other management personnel to plan marketing, advertising, and any special restaurant functions
  • Safe-keep company properties
  • Develop and maintain business continuity strategies, policies and guidelines
  • Direct negotiation policy and develop negotiation limits
  • Facilitate innovation and lead Managers to implement change
  • Develop and establish financial budget and plans
  • Develop a business plan
  • Establish business strategies for the business function
  • Establish operational plans for the business function
  • Strategise service operations
  • Lead programme and project after-action review
  • Develop a risk management framework, policy and process
  • Manage compliance with food and beverage hygiene policies and procedures
  • Manage revenue management
  • Establish and maintain strategic business partner relationships
  • Resolve conflicts with stakeholders
  • Facilitate innovation process within the organisation
  • Resolve operational and strategic issues at business level

Leadership and People Management

  • Plan direct hiring, training, and manage scheduling of food service personnel
  • Champion a service excellence ethos
  • Lead Managers to develop organisational and governance strategies
  • Foster business relationships and organisational diversity
  • Strategise workforce for service excellence
  • Develop Managers and high-potential employees through organisational talent capability reviews
  • Develop self to maintain professional competence to lead an organisation

Food and Beverage Production and Service

  • Work with chefs for efficient provisioning and purchasing of supplies
  • Estimate food and beverage costs
  • Supervise portion control and quantities of preparation to minimise waste
  • Perform frequent checks to ensure consistent high quality of preparation and service
  • Check working condition of all outlet equipment and prepare equipment defect list
  • Design restaurant concepts
  • Oversee cost controlling and food purchasing activities
  • Plan and develop menus for food service establishments
  • Evaluate proposed plans for outlet equipment maintenance

Service Excellence

  • Investigate and resolve complaints concerning food quality and service
  • Drive service quality and customer satisfaction
  • Maintain service quality and professional etiquette
  • Analyse service quality and customer satisfaction

Workplace Safety and Health

  • Maintain standards required of food and beverage hygiene audit
Company Overview
Creative Eateries