FOOD SERVICES OPERATIONS MANAGER

Job Summary

The Food Services Operations Manager is responsible for managing the overall daily operations of the food-service establishment, including kitchen operations, customer service, manpower, food quality, inventory, cost control, food safety and operational performance. The role requires strong knowledge of both front-of-house and back-of-house operations, with the ability to lead employees, maintain service and food-quality standards, control operating costs and support the overall profitability of the establishment.

Responsibilities

• Manage and oversee daily food-service operations to ensure smooth workflow and operational efficiency
• Lead front-of-house customer service and back-of-house kitchen teams to deliver consistent quality and service
• Supervise, guide, and coordinate kitchen, service, and operational staff to meet performance standards
• Plan manpower requirements, create duty rosters, and deploy staff according to operational demands
• Monitor food preparation processes, kitchen workflow, portion control, and presentation to maintain quality standards
• Provide hands-on support to kitchen operations during peak periods to ensure timely service
• Develop and refine menu offerings, recipes, and food preparation procedures to enhance customer satisfaction
• Maintain consistent food quality and service standards aligned with company expectations
• Monitor customer satisfaction levels and professionally address feedback and complaints to improve experience
• Implement initiatives that enhance overall customer experience and operational effectiveness
• Manage purchasing processes, control inventory levels, and coordinate with suppliers to ensure stock availability
• Monitor and control food costs, labor costs, wastage, and other operating expenses to meet budget targets
• Enforce proper handling, storage, and management of food ingredients and supplies to ensure safety and quality
• Maintain high standards of food safety, hygiene, sanitation, and workplace safety in compliance with regulations
• Ensure compliance with food-service regulations, licensing requirements, and internal operating procedures
• Train and develop employees in kitchen operations, customer service, food safety, and operational procedures
• Monitor employee performance and uphold operational standards through regular supervision
• Track daily sales and operational performance, preparing reports for management review
• Coordinate maintenance of kitchen equipment and operational facilities to minimize downtime
• Support management in budgeting, operational planning, and continuous business improvement initiatives
• Perform other food-service management duties as required to ensure efficient establishment operation

Preferred competencies and qualifications

• Diploma in Hotel Management, Catering Technology, Hospitality Management, Food & Beverage Management or related discipline preferred
• Minimum 5 years of relevant experience in restaurant, catering, hospitality, or food-service operations, including supervisory or managerial roles
• Strong practical knowledge of restaurant and commercial kitchen operations
• Good knowledge of food preparation, kitchen workflow, and menu planning
• Experience managing both kitchen/back-of-house and customer-facing/front-of-house operations
• Experience supervising, training, and coordinating operational employees
• Good knowledge of food safety, hygiene, and sanitation practices
• Experience in purchasing, inventory management, stock control, and supplier coordination
• Experience in food-cost, manpower-cost, and operational-cost control
• Strong customer-service and complaint-resolution skills
• Good leadership, communication, organizational, and problem-solving abilities
• Ability to monitor operational performance and implement improvements
• Ability to work effectively in a fast-paced food-service environment
• Willingness to work according to operational requirements, including weekends and public holidays