Job Description
The Operations Manager is responsible for overseeing the day-to-day operations of the fast food restaurant to ensure efficient service delivery, food quality consistency, cost control, and high customer satisfaction.
The role focuses on optimizing processes, managing staff performance, and ensuring compliance with food safety and operational standards.
Interested and qualified candidates should submit their CVs with “Restaurant Operations Manager” as the subject of the email.
Note: Only shortlisted candidates will be contacted.
Requirements
Bachelor’s Degree in Business Administration, Hospitality Management, or a related field.
3 - 5 years experience in restaurant operations, preferably within a fast food or quick-service restaurant (QSR) environment.
Proven experience in staff management, cost control, and operational efficiency.
Skills and Competencies:
Strong leadership and people management skills
Excellent operational and organizational abilities
Sound understanding of fast food service and kitchen operations
Financial awareness and cost-control skills
Problem-solving and decision-making abilities
Strong communication and customer service skills
Behavioural Qualities / Other Requirements:
Results-driven and highly organized
Ability to work under pressure in a fast-paced environment
High level of accountability and integrity
Flexible to work shifts, including weekends and public holidays
Strong commitment to quality, safety, and customer satisfaction
Responsibilities
Operational Management:
Oversee daily restaurant operations including kitchen, service counter, drive-through (if applicable), and dining areas.
Ensure fast, accurate, and consistent service in line with brand standards.
Implement and monitor standard operating procedures (SOPs) to improve efficiency and productivity.
Staff Supervision & Performance:
Recruit, train, schedule, and supervise operational staff.
Ensure staff comply with service standards, hygiene practices, and safety procedures.
Monitor staff performance and conduct regular evaluations, coaching, and disciplinary actions where necessary.
Quality Control & Food Safety:
Ensure strict compliance with food safety, hygiene, and health regulations.
Monitor food preparation, storage, and presentation to maintain consistent quality.
Conduct routine inspections of kitchen equipment, cleanliness, and safety practices.
Inventory, Cost & Resource Management:
Manage inventory levels, stock ordering, and supplier coordination to prevent shortages or waste.
Monitor food costs, labour costs, and operational expenses to meet budget targets.
Implement cost-control measures while maintaining service quality.
Customer Service & Issue Resolution:
Ensure high levels of customer satisfaction by addressing complaints and service issues promptly.
Monitor customer feedback and implement improvements where required.
Ensure a clean, welcoming, and efficient dining environment.
Reporting & Compliance:
Prepare daily, weekly, and monthly operational reports including sales, costs, and performance metrics.
Ensure compliance with company policies, labour laws, and regulatory requirements.
Support audits, inspections, and management reviews.