Operations Manager

Job Description

We are looking for an experienced, organized, and results-oriented operations manager who can oversee the daily activities of the kitchen, cafe, events, and other operational teams. This role requires analyzing data, improving processes, managing resources and budgets, building efficient teams, and ensuring an optimal customer experience. The operations manager must have the ability to manage crises, assess risks, and coordinate between different teams to optimize the performance of the complex.

Responsibilites:

• Oversee the daily operations of the operational teams including the kitchen, cafe, events, and other departments.
• Identify and analyze operational problems and provide optimization solutions.
• Build and manage efficient teams, monitor the performance of team members, and provide feedback.
• Encourage collaboration between teams and strengthen a team culture.
• Attract, train, and retain skilled workforce based on approved processes of the complex.
• Manage operational budgets and control costs in accordance with our financial policies.
• Prepare analytical reports to evaluate team performance and identify problems.
• Establish coordination with other senior managers and supervisors to improve operational processes.
• Identify and assess operational risks and implement mitigation strategies.
• Manage potential crises and provide quick and efficient solutions.
• Increase productivity and efficiency in all operational departments through analyzing and optimizing processes.
• Monitor compliance with regulations and legal requirements in all operational activities.
• Ensure optimization of the customer experience at all stages of service and monitoring quality.
• Analyze customer feedback and suggest operational changes to improve services.
• Plan food and beverage products and provide new and updated recipes.

Requirements:

• Leadership and management skills of multi-departmental teams.
• Experience in crisis management and assessing operational risks.
• Ability to manage budgets and optimize costs.
• Accurate planning, organizing, and reporting skills.
• Familiarity with health and safety laws and regulations in the field of food and services.