Quick Service Restaurant Operations Manager

Restaurant Performance and Profitability:

• Monitor and Analyze Performance: Oversee key metrics for all restaurants, including sales, profitability, labor costs, inventory control, and customer satisfaction. Analyze data to identify areas for improvement and implement strategies to boost performance.
• Drive Sales Growth: Develop and implement sales initiatives to increase revenue across the region. This might involve working with marketing to promote new menu items or local advertising campaigns.
• Cost Control: Monitor food and labor costs, identify areas for savings, and implement cost-saving measures without compromising on quality.

Operational Excellence:

• Ensure Compliance: Oversee adherence to all company policies, procedures, and health and safety regulations in every restaurant. Conduct regular audits and inspections to maintain consistent standards.
• Maintain Equipment and Facilities: Work with maintenance teams to ensure proper upkeep of equipment and facilities across all restaurants. Address any repair needs promptly to minimize downtime.
• Inventory Management: Implement efficient inventory control systems to minimize waste and ensure restaurants have adequate supplies to meet customer demand.

People Management and Development:

• Support Restaurant Managers: Provide coaching and guidance to restaurant managers, helping them develop their leadership skills and ensure smooth day-to-day operations in their outlets.
• Staff Training: Oversee the implementation of training programs for new and existing staff. Ensure all employees are properly trained on food preparation procedures, customer service standards, and safety protocols.

Franchising

• capable in initiating, developing and successfully maintaining Franchise business.
• Capable of creating area mapping & business plans for new target territories
• Well versed in promoting brands in new markets and setting up franchise businesses
• Efficient in maintaining franchisee-franchisor relationship

Communication and Collaboration:

• Liaison Between Corporate and Restaurants: Act as a bridge between corporate headquarters and the regional restaurants, communicating policies, procedures, and updates from above, while also providing feedback and insights from the restaurants on the ground.
• Collaboration with Other Departments: Work closely with other departments like marketing, HR, and supply chain to ensure smooth operations across the region.

Additional Responsibilities:

• Stay up-to-date on industry trends and best practices in fast food operations.
• Identify opportunities for process improvement and implement changes to enhance efficiency and profitability.
• Represent the company at regional events and maintain positive relationships with local stakeholders.