Operations Manager

We are looking for an experienced and dynamic Operations Manager to take complete responsibility for the smooth day-to-day operations of the restaurant. The ideal candidate should be a strong team leader who can effectively manage the kitchen and service teams, maintain operational discipline, deliver excellent guest experiences, and contribute actively towards increasing the restaurant’s sales, reputation, and overall brand image.

• Key ResponsibilitiesOversee and manage the complete daily operations of the restaurant.
• Effectively coordinate between the Kitchen, Service, Stewarding, and Front-of-House teams to ensure smooth operations.
• Maintain a strong balance between kitchen efficiency and service quality, ensuring neither department compromises the other.
• Lead, motivate, train, and supervise the entire restaurant team.
• Ensure proper staff discipline, grooming, punctuality, hygiene, and professional conduct.
• Personally monitor guest experience and handle customer queries, complaints, feedback, and special requests professionally.
• Ensure food quality, presentation, service standards, cleanliness, and overall restaurant ambience are consistently maintained.
• Monitor table turnover, order flow, ticket times, kitchen coordination, and service efficiency.
• Identify operational gaps and implement practical solutions to improve productivity and reduce wastage.
• Take ownership of restaurant sales targets and work with the team to achieve and exceed them.
• Develop initiatives to increase repeat customers, average order value, table occupancy, and overall revenue.
• Build strong relationships with regular guests and help create a loyal customer base.
• Actively contribute ideas for promotions, events, customer engagement, and local marketing initiatives that can strengthen the restaurant's image.
• Ensure the restaurant consistently represents a professional, welcoming, and premium brand image.
• Coordinate with management on staffing, inventory, purchasing, operational requirements, and business performance.
• Monitor daily sales, expenses, wastage, customer feedback, and operational performance.
• Conduct regular team briefings and ensure management instructions are properly implemented.
• Take complete ownership of the restaurant floor during operational hours and act as the key link between management, kitchen, and service teams.