Operations Head

Industry: F&B

Key Responsibilities:

• Lead the overall operations of multiple restaurant brands and branch locations, ensuring consistent service quality, operational standards, and business performance.
• Oversee all back-of-house (BOH) functions, including kitchen operations, inventory management, food safety compliance, cost control, and operational efficiency.
• Design, implement, and continuously enhance operational strategies, policies, and standard operating procedures to improve productivity and maximize profitability.
• Evaluate financial and operational performance through key metrics, identify areas for improvement, and execute initiatives that drive sustainable business results.
• Provide leadership, coaching, and development to operations managers and store leadership teams, fostering a culture of accountability, collaboration, and operational excellence.

Qualifications:

• Bachelor's degree in Business Administration, Hospitality Management, Restaurant Management, or a related field.
• At least 10 years of experience in restaurant or F&B operations, including managing multiple brands and branches.
• Strong background in BOH operations, including kitchen management, food costing, inventory, quality, and food safety.
• Proven experience leading multi-unit operations and driving operational efficiency and business growth.
• Excellent leadership, communication, analytical, and stakeholder management skills.