Deputy Operation Manager

Job Summary:

We are looking for an experienced and passionate leader to oversee our F&B operations across multiple outlets. This individual will drive operational excellence, team performance, customer satisfaction, and business profitability, while supporting strategic initiatives and expansion plans.

Job Description:

• Lead and Motivate outlet manager and F&B staff to maintain a high standard of service and team morale
• Implement training programs to upskill the staff and support retention strategy, Monitor staff performance through evaluation, to ensure optimal staffing levels
• Oversee day-to-day operations, to conduct weekly audits and ensure compliance with company SOP and to maintain high food hygiene, cleanliness, and service standards.
• Monitor manpower productivity and stability by setting SOP and KPI
• Plan and execute business strategies in line with the company’s goals.
• Set and monitor sales targets and outlet profitability, to manage budgets and costs (F&B, manpower, etc.).
• Lead the opening and renovation of new outlets by supporting the director in strategic planning, project execution, and meeting objectives.
• Liaise with suppliers, manage equipment repairs, and oversee contractor work.
• Plan and implement new menu launches and food cost control initiatives.
• Ensure food consistency and quality across outlets.
• Increase efficiency through SOP implementation and tech integration.
• Identify and replace underperforming team members and to drive productivity through structured job scopes and measurable KPIs.
• Maintain strong relationships with internal and external stakeholders.
• Organize and participate in company and Outlet expansion and proper maintenance of existing outlets.

Job Requirement:

• At least 5 years in F&B operations, with a minimum of 3 years in a managerial role, preferably in the restaurant industry.
• Degree or Diploma in Hospitality Management, Business Administration, or a related field.
• Skills:
• Strong leadership and communication abilities.
• Proficiency in financial analysis and budgeting.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure and manage multiple tasks.
• Detail-oriented, proactive, and adaptable to a fast-paced environment
• Knowledge of menu recipes and beverages.
• Good interpersonal and communication skills with a cheerful personality
• Works 5 or 6 days per week, including weekends and public holidays, with flexibility for rotating shifts.