Job Description

The Group F&B Operations Manager oversees the daily operations, performance, and profitability of all food and beverage outlets within the group. This role ensures consistency in quality, service, and brand standards across all venues while driving operational excellence, staff development, and business growth.

Key Responsibilities:

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Operational Management

Oversee day-to-day operations across all F&B outlets to ensure smooth, efficient, and profitable performance. Implement and maintain group-wide SOPs for service, food safety, and operational standards. Monitor outlet performance, including sales, costs, manpower, and customer satisfaction metrics. Conduct regular site visits and audits to ensure compliance with company policies, hygiene, and safety regulations. Coordinate with outlet managers and chefs to resolve operational issues promptly.
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Financial Performance & Business Growth

Work with management to develop budgets, forecasts, and financial goals for each outlet. Analyze P&L reports to identify areas for cost control and revenue improvement. Support new outlet openings, renovations, and expansion projects from planning to execution. Identify and implement strategies to drive sales, increase profitability, and enhance customer experience.
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Team Leadership & Development

Lead, mentor, and motivate outlet managers and key operational staff. Conduct performance reviews and ensure training and development programs are implemented across the group. Foster a strong service culture and ensure team alignment with brand values and objectives.
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Quality, Service & Brand Standards

Ensure consistency of food quality, service delivery, and brand presentation across all outlets. Collaborate with culinary and marketing teams to develop menus, promotions, and seasonal offerings. Handle escalated customer feedback or service issues to maintain high satisfaction levels.
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Procurement & Inventory

Oversee purchasing, supplier relationships, and inventory management to ensure cost efficiency and quality control. Work with central purchasing to negotiate contracts and streamline supply chain processes.
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Compliance & Safety

Ensure all outlets comply with food hygiene, safety, and licensing requirements. Regularly review and update risk assessments and safety protocols.

Requirements:

Minimum 8-10 years of F&B operations experience, with at least 3 years in a group or multi-outlet managerial role. Proven leadership in managing multiple brands, restaurants, or cafe concepts. Strong understanding of financial management, budgeting, and cost control. Excellent communication, interpersonal, and leadership skills. Ability to work under pressure in a fast-paced environment. Diploma or Degree in Hospitality Management, Business Administration, or related field.

Core Competencies:

Strategic and analytical thinking Strong leadership and people management Operational excellence and attention to detail Financial acumen Customer-focused mindset * Adaptability and problem-solving skills