The Operations Manager provide advice to ships and management on cargo requirements, tank cleaning, stability and stress and to maintain all statutory requirements for the ship in this field. He/She will also be required to analyse operational data to help improve inefficiencies and to predict operational problems.

The Operations Manager is a good communicator and has good negotiation skills. He/She has strong problem solving and analytical skills and may be required to work irregular hours.

• Design restaurant concept.
• Develop a risk management framework, policy and process.
• Develop and maintain business continuity strategies, policies and guidelines.
• Develop managers and high potential employees through organisational talent capability review.
• Develop service recovery framework.
• Drive service quality and customer satisfaction.
• Establish and maintain strategic business partner relationships.
• Establish business continuity processes.
• Establish operational plans for the business function.
• Facilitate innovation and lead managers to manage change.
• Facilitate innovation process within the organisation.
• Lead managers to develop organisational and governance strategies.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage revenue and expenditure.
• Oversee cost controlling and food purchasing activities.
• Plan and develop menus for food service establishments.
• Provide leadership during crisis situations.
• Strategise service operations.