Restaurant Director

The Operations Manager is responsible for the development and achievement of business objectives such as Sales and Profit targets, customer satisfaction & Food, Safety and Cleanliness standards; People Management and Development; and adherence to operating systems and compliance to all government requirements.

Key Qualifications

• Bachelor's Degree preferably in Business-Related course or Hotel and Restaurant Management
• Three to four years of leadership function in a service-oriented industry such as retail, hotel, restaurant, or quick service restaurant, among others
• Demonstrates high customer management orientation with ability to make decisions and take actions to ensure customer needs are met.
• People management capability in coaching, developing, and supervising a team.
• Knowledge on basic store operations with capability to assess operational improvements, compliance to defined standards, sales, and profitability.

• Mid-Senior level

• Full-time

• Management

• Food and Beverage Retail