ASSISTANT OPERATIONAL MANAGER

Mission Masala & Bombay BBQ; Antwerpen; On-site; EUR 42,000 - 52,000; Full time

Job summary

Mission Masala & Bombay BBQ is seeking a hands-on operations lead to be on the floor, working closely with our restaurant teams to ensure standards are consistently delivered. You will be the key link between our locations and management, supporting daily operations and setting clear expectations.

You will rotate across venues (minimum one day per week per site), train service and bar staff, update training documents, and help maximize guest satisfaction and profitability through efficient

Responsibilities

• Motivate and drive the moral of the teams.
• Be present on the floor and rotate locations (min x1 day a week in each restaurant).
• Communicate and implement new seasonal menus.
• Give honest and clear feedback to the teams in the locations. Report back to the management team.
• Organize & (re-)structure operations where needed.
• Maximise the profits and efficiency from service: e.g., gift vouchers, rums, tips, extra drinks and upselling on menu.
• Help cover holidays for fixed key positions of FOH.
• Maintain staff costs within its margins.
• Customer Reviews: weekly touch base with teams. Analyse the reviews – follow up with the teams on these.
• Train service and bar staff together with our operational manager: Ensure every new member is given the same intro training, follow up and give guidance and re‑direct into the right way.
• Update all training documents.
• Updating other admin documents from the restaurants like login list/contact list/location manuals...
• Organise staff activities.
• Keep an eye on order, hygiene, maintenance of the building, infrastructure, stocks, …
• Join us for the startup of new locations to get the new teams up and running.

Job description

You are a hands‑on presence on the floor, working closely with our local restaurant teams to ensure the Mission Masala standards are consistently delivered. You are a key link between our restaurants and management, supporting teams in their day‑to‑day operations, setting clear expectations, and helping create an environment where both our guests and employees have a great experience.

• Motivate and drive the moral of the teams.
• Be present on the floor and rotate locations (min x1 day a week in each restaurant).
• Communicate and implement new seasonal menus.
• Give honest and clear feedback to the teams in the locations. Report back to the management team.
• Organize & (re-)structure operations where needed.
• Maximise the profits and efficiency from service: e.g., gift vouchers, rums, tips, extra drinks and upselling on menu.
• Help cover holidays for fixed key positions of FOH.
• Maintain staff costs within its margins.
• Customer Reviews: weekly touch base with teams. Analyse the reviews – follow up with the teams on these.
• Train service and bar staff together with our operational manager: Ensure every new member is given the same intro training, follow up and give guidance and re‑direct into the right way.
• Update all training documents.
• Updating other admin documents from the restaurants like login list/contact list/location manuals...
• Organise staff activities.
• Keep an eye on order, hygiene, maintenance of the building, infrastructure, stocks, …
• Join us for the startup of new locations to get the new teams up and running.