The Operations Manager is responsible for overseeing the daily operations of the restaurant and bar, ensuring exceptional guest experiences, operational efficiency, profitability, and compliance with company standards. This role leads all front and back-of-house operations, manages teams, controls costs, and drives revenue growth while maintaining the highest standards of food quality, beverage service, and hospitality.

Key Responsibilities

• Oversee the daily operations of the restaurant, bar, and service areas.
• Ensure exceptional guest satisfaction through outstanding service standards.
• Lead, coach, and motivate department heads and team members.
• Recruit, train, evaluate, and develop employees.
• Prepare staff schedules and manage labor costs efficiently.
• Monitor food and beverage quality, presentation, and consistency.
• Ensure compliance with food safety, hygiene, health, and licensing regulations.
• Manage inventory, purchasing, stock control, and supplier relationships.
• Monitor revenue, expenses, budgets, and profitability (P&L).
• Implement cost-control initiatives to maximize profitability.
• Analyze sales reports and identify opportunities to increase revenue.
• Develop and implement Standard Operating Procedures (SOPs).
• Work closely with the Executive Chef and Bar Manager to improve menus and beverage offerings.
• Plan and execute promotions, events, and seasonal campaigns.
• Handle guest complaints professionally and implement corrective actions.
• Ensure proper maintenance of facilities, equipment, and operating systems.
• Monitor POS systems, cash handling procedures, and financial controls.
• Prepare operational reports and present performance updates to senior management.
• Foster a positive workplace culture focused on teamwork, service excellence, and continuous improvement.

Qualifications

• Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum 5–7 years of experience in restaurant, bar, or hospitality operations, including at least 2–3 years in a managerial role.
• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Sound financial management skills, including budgeting and cost control.
• Knowledge of food safety, HACCP, hygiene, and licensing regulations.
• Experience with POS systems and restaurant management software.
• Ability to work under pressure in a fast-paced environment.
• Strong analytical, organizational, and problem-solving skills.
• Excellent command of English; Sinhala and/or Tamil will be an added advantage.

Preferred Skills

• Revenue management and business development.
• Inventory and supply chain management.
• Event and banquet operations.
• Staff training and performance management.
• Conflict resolution and decision-making.
• Customer relationship management.
• Multi-outlet operations experience is an advantage.