Our company is seeking an F&B Operations Head who will be responsible for the overall management, performance, and profitability of the restaurant operations. This role ensures an excellent guest experience, operational efficiency, strict compliance with food safety standards, effective cost control, and strong leadership of the Food & Beverage team.
Duties And Responsibilities
- Oversee daily restaurant operations to ensure smooth workflow and service efficiency.
- Ensure consistent food, beverage, and service quality in line with company standards.
- Develop, implement, and enforce standard operating procedures (SOPs).
- Monitor sales performance and implement strategies to achieve revenue targets.
- Control food cost, beverage cost, labor cost, and overall operating expenses.
- Review and analyze financial reports, cost of goods sold, and profitability.
- Lead, coach, and manage managers, supervisors, and frontline staff.
- Conduct staff performance evaluations and recommend training, development, or corrective actions.
- Ensure proper staffing levels, scheduling, and effective manpower planning.
- Maintain high standards of customer service and guest satisfaction.
- Address and resolve customer complaints promptly and professionally.
- Ensure compliance with food safety, sanitation, and health regulations.
- Conduct regular operational, hygiene, and safety audits.
- Oversee inventory management, purchasing, and stock control.
- Coordinate with suppliers to ensure product quality, availability, and cost efficiency.
- Support menu planning, pricing, and product development initiatives.
- Collaborate with the marketing team on promotions, events, and sales campaigns.
- Ensure cleanliness, proper maintenance, and correct use of equipment and facilities.
- Enforce company policies, labor standards, and disciplinary procedures.
- Identify opportunities for operational improvement, cost savings, and business growth.
Qualifications, Skills & Experience
- Bachelor's degree in Hospitality Management, Business Administration, or a related field.
- Minimum of 57 years of F&B operations experience, with at least 3 years in a managerial or leadership role.
- Strong understanding of restaurant operations, service flow, and kitchen coordination.
- Proven experience in cost control, budgeting, and team leadership.
- Excellent communication, problem-solving, and decision-making skills.
- Knowledge of food safety standards is an advantage.
- Willingness to work flexible hours, including weekends and holidays.
