Operation Manager

Job Description The Food Services Operations Manager oversees the daily operations of food service facilities such as restaurants, cafeterias, catering services, hotels, hospitals, or institutional kitchens. This role ensures high-quality food production, excellent customer service, cost control, and compliance with health and safety regulations. The manager leads staff, manages budgets, and ensures operational efficiency.

Key Responsibilities 1. Operations Management

Oversee daily food service operations

Ensure food quality, presentation, and consistency

Monitor service standards and customer satisfaction

Develop and implement operational procedures

2. Staff Management

Recruit, train, and supervise kitchen and service staff

Create staff schedules and manage labor costs

Conduct performance evaluations

Foster a positive and productive work environment

3. Financial Management

Prepare and manage budgets

Control food and labor costs

Monitor inventory and reduce waste

Analyze financial reports and improve profitability

4. Compliance & Safety

Ensure compliance with health, safety, and sanitation regulations

Maintain food safety standards (HACCP, local regulations)

Conduct regular inspections and audits

5. Customer Service

Address customer complaints and feedback

Maintain high service standards

Develop strategies to improve customer experience

6. Vendor & Inventory Management

Negotiate with suppliers

Manage purchasing and inventory control

Ensure timely ordering of food and supplies

Requirements & Qualifications Education

Bachelor’s degree in Hospitality Management, Food Service Management, Business Administration, or related field (preferred)

Culinary training is a plus

Experience

3–7 years of experience in food service management or hospitality operations

Experience supervising staff and managing budgets

Skills

Strong leadership and team management skills

Excellent communication and interpersonal skills

Financial and budgeting knowledge

Knowledge of food safety and sanitation regulations

Problem-solving and decision‑making skills

Organizational and multitasking abilities

Certifications (Preferred)

Food Safety Certification

HACCP certification

First Aid/CPR certification

Working Conditions

May require working evenings, weekends, and holidays

Fast‑paced environment

Standing for long periods

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