About this role
Job title: Operations Officer
Key Responsibilities
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Oversee daily operations across five locations, ensuring efficiency in kitchen workflow, service delivery, and hygiene standards.
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Maintain food quality and consistency while enforcing brand standards and SOPs.
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Ensure proper BBQ cooking standards, including grill operations, smoker use, and preparation timing.
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Recruit, train, schedule, and supervise chefs, pitmasters, and service crew.
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Conduct performance reviews, manage discipline, and foster a positive team culture.
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Monitor food costs, portion control, and wastage to maintain profitability.
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Track daily sales performance and control labor costs through efficient scheduling.
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Manage inventory, stock levels, and supplier coordination to ensure uninterrupted operations.
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Uphold high service standards and promptly resolve customer complaints and service issues.
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Ensure cleanliness, ambiance, and overall guest satisfaction across all locations.
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Enforce food safety standards and maintain readiness for health inspections.
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Ensure compliance with fire safety regulations and safe grill operations.
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Key Qualifications
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Diploma or degree in Hospitality Management, Business Administration, or a related field.
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2–3 years’ experience in restaurant or multi-branch operations management.
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Strong leadership and team management skills.
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Solid knowledge of BBQ or grill kitchen operations.
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Proven ability in cost control, inventory management, and operational efficiency.
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Strong problem-solving skills and ability to make decisions under pressure.
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Excellent organizational, communication, and interpersonal skills.
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Customer-focused, detail-oriented, and results-driven.