Operations Director
1 day ago
The F&B Operations Director is responsible for leading and managing the culinary and restaurant operations teams to deliver exceptional, high-quality, and high-margin food and beverage offerings. This role ensures outstanding guest experiences, operational excellence, and financial performance across the assigned portfolio of restaurants, while strengthening the brand identity and overall dining experience.
Key Responsibilities- Lead, inspire, and collaborate closely with Executive Chefs and Restaurant Managers to achieve business goals and uphold service standards.
- Develop and implement business strategies and annual budget plans for the assigned restaurant portfolio.
- Monitor and analyse operating expenses to ensure effective cost management and delivery of targeted revenues and profit margins.
- Manage food costs, inventory control, and menu standards to maintain quality and profitability.
- Partner with culinary leadership to review and enhance menu offerings to ensure continuous improvement and variety.
- Work with procurement, operations, and legal teams to develop vendor agreements and ensure efficient supply chain management.
- Drive excellence in service and positioning to achieve best-in-class reputation and dining experience.
- Provide leadership oversight across all day-to-day restaurant operations, including team management, guest engagement, administration, vendor relations, and cost control.
- Oversee and support management teams in addressing operational or personnel issues.
- Develop, review, and maintain Standard Operating Procedures (SOPs) for all F&B operations and ensure training compliance across the team.
- Ensure compliance with health, safety, and food hygiene standards, as well as relevant operating licenses and regulations.
- Collaborate with the Marketing team to review and approve marketing and promotional activities aimed at driving restaurant traffic and revenue growth.
- Oversee property maintenance and ensure all facilities and public areas are well maintained.
- Identify and share best practices across the group's restaurant operations.
- Consolidate and present business performance reports (monthly, quarterly, and annually) with recommendations for improvement.
- Undertake ad-hoc projects or assignments as required by senior management.
Requirements
- Extensive experience in food and beverage management, with proven operational and leadership capabilities.
- Demonstrated ability to lead, motivate, and develop diverse teams effectively.
- Strong understanding of budgeting, cost control, and financial reporting.
- Proven track record in developing and executing strategic business plans to drive performance and efficiency.
- Comprehensive knowledge of food and beverage trends, operational best practices, and regulatory compliance.
- Excellent problem-solving, communication, and interpersonal skills.
- Ability to manage multiple priorities and adapt quickly within a dynamic, fast-paced environment.
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