Role Responsibilities

• Leadership & Management
• Lead, motivate, and manage a team of department heads and employees, ensuring a positive and productive work environment.
• Develop and implement employee training programs, fostering professional growth and skill development within the team.
• Ensure that all employees adhere to company policies, including safety protocols, health regulations, and quality standards.
• Foster a culture of accountability, customer service excellence, and continuous improvement.
• Operations Management
• Oversee day-to-day operations of the business, ensuring efficiency, productivity, and high standards of service.
• Manage inventory and stock control to ensure availability of products without overstocking, minimizing waste, and maximizing cost-efficiency.

o   Ensure adherence to all health and safety regulations, including food safety standards (e.g., HACCP, FDA regulations, local health department requirements).

o   Monitor food preparation processes to maintain high-quality standards and consistency in products.

o   Work with suppliers and vendors to ensure product availability, negotiate pricing, and maintain quality.

• Financial Management
• Prepare and manage the budget, ensuring effective cost control and maximization of profits.
• Monitor key financial metrics, such as revenue, expenses, profit margins, and return on investment (ROI).
• Analyze financial reports to identify trends and make data-driven decisions for growth and improvement.
• Ensure the business meets financial targets and operational KPIs.
• Conduct regular cost-benefit analysis to identify opportunities for cost savings and revenue growth.
• Strategic Planning & Development
• Collaborate with the senior leadership team to develop and implement short-term and long-term business strategies.
• Evaluate market trends, customer preferences, and competitors to identify opportunities for innovation and differentiation.
• Plan and implement marketing and promotional campaigns to drive sales and increase brand awareness.
• Work with the team to develop new menu items or service offerings based on customer feedback and industry trends.
• Develop and maintain business relationships with clients, partners, and other stakeholders.
• Customer Service & Experience
• Ensure a high level of customer satisfaction by maintaining exceptional service standards.
• Address and resolve customer complaints or issues in a timely and professional manner.

o   Monitor customer feedback (online reviews, surveys, in-store comments) to improve services and product offerings.

o   Implement customer loyalty programs and promotional events to increase customer retention.

• Compliance & Risk Management
• Stay updated on industry regulations and ensure the business complies with all local, state, and federal regulations, including food safety, labor laws, and environmental standards.
• Conduct regular risk assessments to identify potential challenges or hazards and take proactive steps to mitigate them.
• Develop contingency plans for unforeseen disruptions, such as supply chain issues or emergencies.
• Reporting & Analytics
• Provide regular reports to senior leadership, including performance updates, financial analyses, and operational progress.
• Use performance data to set benchmarks, assess team performance, and adjust strategies as needed.
• Monitor and report on key performance indicators (KPIs), such as sales growth, customer satisfaction, employee performance, and operational efficiency.

Others

• Oversees the implementation and compliance of subordinates on company policies and procedures.
• Promotes/initiates/supports employee development programs for subordinates.
• Comes up with ideas/suggestions/recommendations towards improving working conditions, efficiency and productivity.
• Observes/complies with company policies and procedures.
• Takes responsibility in the proper custody of assigned property accountabilities.
• Performs other related duties as may be assigned.

Role Qualifications

• Bachelor’s or Master’s degree (MBA) in Business Administration, Hospitality, Management, Food Science, or a related field is typically required.
• An industry certification (e.g., FSSC, HACCP certification) can be advantageous.
• Minimum of 10 years of experience in a senior managerial role within the food industry (e.g., restaurant management, inflight catering (Aviation), food manufacturing, catering, or food retail).
• Proven track record of successfully managing operations, budgets, and teams within a food business.
• Strong understanding of food safety regulations and quality control processes.
• Experience in driving business growth through strategic planning, marketing, and customer relations.
• Previous experience managing multi-location operations is a plus.
• Strong leadership and team management skills, with the ability to motivate and guide teams toward achieving business goals.
• Proficient in budgeting, forecasting, and financial analysis.
• Excellent analytical and decision-making skills, with the ability to solve complex problems efficiently.
• Strong written and verbal communication skills, with the ability to effectively interact with employees, customers, and senior management.
• Comfortable with restaurant management systems, POS systems, inventory management software, and Microsoft Office Suite.