Lead the overall operations of multiple restaurant brands and branch locations, ensuring consistent service quality, operational standards, and business performance.
Oversee all back-of-house (BOH) functions, including kitchen operations, inventory management, food safety compliance, cost control, and operational efficiency.
Design, implement, and continuously enhance operational strategies, policies, and standard operating procedures to improve productivity and maximize profitability.
Evaluate financial and operational performance through key metrics, identify areas for improvement, and execute initiatives that drive sustainable business results.
Provide leadership, coaching, and development to operations managers and store leadership teams, fostering a culture of accountability, collaboration, and operational excellence.
Qualifications:
Bachelor's degree in Business Administration, Hospitality Management, Restaurant Management, or a related field.
At least 10 years of experience in restaurant or F&B operations, including managing multiple brands and branches.
Strong background in BOH operations, including kitchen management, food costing, inventory, quality, and food safety.
Proven experience leading multi-unit operations and driving operational efficiency and business growth.
Excellent leadership, communication, analytical, and stakeholder management skills.
