Operations Manager  

• Work with Restaurant Managers in setting up long-term business plan, Financial Feasibility, Profit, and Loss, Budget and Sales Projections.
• Develop Operation Strategy and implementation plan for all Backyard Kitchen + Brew branches with responding to restaurants sales target, budget, and long-term business strategy.
• Constantly reviews financial recommendations for business-decision.
• Oversee operational management, resource planning, and people development to ensure the efficient operation performance in all aspects and drive for continuous improvement with a strong commitment to achieving operational excellence and customer satisfaction.
• Develop motivated and high performing teams through the effective leadership, influence and support line management in managing a diverse team (in terms of skills and experience) to an effective response to the fast-changing restaurant environment.
• Takes a lead role in building a strong sales management culture with the operations team; coaching Restaurant Managers, identifying skills and opportunities for development and provides advice and guidance when needed.
• Regularly spends time with restaurant operation teams and customers to understand and identify business issues, trends, and new initiatives, ensuring the alignment of operations best practice and continuously lift up quality standards.
• Plan, monitor and review new construction or outlet renovation plan to effectively manage the time and cost, ensure required return on sales and mitigate the risk in delaying sales.
• Takes decisions on strategic issues relating to operations cost, resource planning, performance, and efficiency of restaurant operations.

• Graduate of BS Hotel and Restaurant Management or any related business course
• At least 5 to 10 years experience in Food and Beverage / Restaurant Industry as Operations Manager or Restaurant General Manager
• Has in-depth knowledge and understanding of Restaurant Operations; front of house and back of house management, food and beverage costing, menu planning and people management
• Knowledgeable in restaurant’s food, health and safety practices, sales, marketing and promotions
• Computer literate specifically Excel

Required Competency

• Has strategic thinking and drive for result
• Excellent problem-solving, decision making and customer service skills
• Has strong project and people management experience
• With budget planning management / financial acumen experience
• Able to foster teamwork and effective coaching
• Has good communication and presentation skills