Job Summary
The Head of Operations is responsible and accountable for all operational activities of the company: Quick Service Restaurants and Outdoor catering services ensuring the delivery of increased revenues and profits by developing, marketing, financing and providing customer satisfaction at all times.
Job Responsibilities
Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons effectively drives sales, profits and initiatives to increase brand loyalty.
Meets companies financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing marketing, advertising, public and community relations strategies; evaluating strategies results; identifying and tracking changing demands to maximize sales.
Ensures the provision of quality product and customer service experience that delivers total customer satisfaction. Models and creates an environment in which the customer is always right; ensures a positive customer service experience.
Hires and retains high quality people who demonstrate and ensure consistent customer satisfaction.
Maintains operational services at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness.
Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee’s ability to maintain high levels of customer satisfaction.
Maximizes financial performance and profit.
Ensures business and personnel practices are within the law and consistent with policies and procedures.
Develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant. Achieves results by planning, communicating, delegating and following up.
Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
Controls purchases and inventory by working with the Accounts department; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Man Specification
Education: A Degree in any relevant field. Related professional qualification
Experience: Minimum of 6-8 years of related experience within the food and beverage, quick service restaurant, or consumer products industries.
Must possess a minimum of 5 years management experience.
Relevant experience is preferred
Required Skills and Abilities:
Analytical attribute is essential;
Must be able to lead multiple initiatives through completion
Must possess good interpersonal skill
Must have sound written and oral communication skills
Strong people oriented leadership skills
Excellent verbal and written communications skills,
Sound decision making and problem solving skills
Ability to lead and develop a high performing team.
Cost accounting,
Developing budgets, financial planning and strategy,
Process improvement,
Strategic planning,
Customer focus,
Managing profitability
Quality Focused.
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Applicants should forward their CV’s to: preye@hamiltonlloydandassociates.com kindly make the subject of the mail the “Job Title”. Note: Only successful candidates will be contacted.
Apply via :
preye@hamiltonlloydandassociates.com
