Group Operations Manager

Operational

• Oversee daily restaurant operations, ensuring smooth service, food quality & adherence to company standards.

• Develop and implement operational strategies to enhance efficiency, customer experience, and profitability across all restaurant outlets.

• Establish and maintain SOPs for service operations, as well as SFA compliance.

• Be pro-active in controlling costs, being fully aware of forecasted business and targeted profitability whilst maintaining standards.

• Manage and develop supplier relationships to ensure consistent pricing and quality of purchases across the Group.

• Regularly review customer feedback and market trends to improve offerings and service standards.

• Oversee, together with Management, new restaurant openings, expansion projects, and renovations.

• Identify and deal with issues that may cause cross-cultural conflict or misunderstanding.

Sales and Performance

• Lead and manage restaurant managers and support teams to ensure consistent performance and growth.

• Monitor financial performance, including revenue, costs, labour, and inventory/ warehousing, to optimize profitability.

• Work closely with our marketing team to drive sales and customer engagement.

• Plan, develop, and grow the food & beverage team through leadership, mentorship, and coaching to fuel the team's growth.

Requirements

• Diploma/Bachelor’s degree in Hospitality, Business, or a related field (or equivalent experience).

• Minimum of 5-7 years of experience in restaurant operations, with at least 3 years in a senior leadership role.

• Proven ability to manage multiple restaurant locations and concepts successfully.

• Strong experience in budgeting, P&L management, and cost control.

• Excellent leadership, communication, and problem-solving skills.

• Working knowledge of various computer software programs (MS Office, restaurant management software, POS, HR software).

• Experience in working with premium and high-volume restaurant concepts preferred.

• Deep understanding of F&B industry trends, customer preferences, and operational best practices.

• Ability to thrive in a fast-paced, dynamic environment and drive continuous improvement.

Applicants holding a class 3 licence are preferred but not mandatory.