Operations Manager, Food and Beverage (F&B)

The Operations Manager for Food and Beverage (F&B) is responsible for overseeing all F&B operations across Amaica's outlets, including the central kitchen. This role ensures exceptional service, quality control, and financial efficiency while maintaining high standards of food safety and hygiene. The Operations Manager will manage staff, inventory, and procurement for all locations, ensuring that

operational protocols are followed and that each outlet operates efficiently. Additionally, the central kitchen’s production must align with the needs of the outlets and catering services to ensure a seamless and consistent product offering.

Essential Duties and Responsibilities:

F&B Operations Management:

1. Oversee the day-to-day operations of the F&B department across all outlets and the central kitchen, ensuring consistency and adherence to company standards.
2. Coordinate the activities of the central kitchen with the needs of the outlets, ensuring timely and accurate production of menu items and catering services.
3. Ensure seamless coordination between front-of-house (service) and back-of-house (kitchen) teams at each outlet, maintaining high service quality and operational efficiency.
4. Manage operational protocols for the dining areas, kitchens, and catering events to deliver a smooth guest experience across all locations.

Team Leadership and Management:

1. Recruit, train, supervise, and motivate F&B staff across the outlets and central kitchen, including chefs, waitstaff, and support staff.
2. Develop and implement training programs to enhance team skills, performance, and customer service at each outlet.
3. Monitor staff performance and resolve employee concerns or conflicts in a professional a timely manner.
4. Schedule staff shifts to ensure adequate coverage based on business needs across all locations.

Inventory and Procurement Management:

1. Oversee and manage inventory and procurement processes for all outlets and the central kitchen, ensuring optimal stock levels and minimal waste.
2. Ensure proper record-keeping of inventory levels and monitor purchasing processes to ensure timely replenishment for all locations.
3. Develop and maintain strong relationships with suppliers to ensure quality ingredients and favorable pricing across all outlets.

Financial and Budget Management:

1. Develop and monitor budgets for all F&B operations, including the central kitchen and the outlets, ensuring that costs are managed effectively.
2. Analyze financial reports to identify areas for cost control and efficiency improvement while driving profitability across the entire F&B department.

Menu Development and Sales Growth:

1. Collaborate with the culinary team to update and enhance menu offerings across all outlets, central kitchen, and catering services.
2. Work on initiatives to increase sales by 10% within the first year, including new promotions, partnerships, and customer engagement strategies.

Health and Safety Compliance:

1. Ensure all outlets and the central kitchen comply with health and safety regulations, food hygiene standards, and internal company policies.
2. Conduct regular inspections and audits to maintain high standards in all areas of operations.

Continuous Improvement:

1. Identify opportunities for process improvements and implement best practices to enhance operational efficiency across all outlets and the central kitchen.
2. Stay updated on industry trends, customer preferences, and new culinary techniques to ensure that Amaica remains competitive and innovative

Key Relationships:

1. Internal: Head of Operations, Executive Chef, Restaurant Managers, Central Kitchen Staff, HR, Finance Team, Marketing Team
2. External: Suppliers, Event Coordinators, Health Inspectors, Customers

Knowledge, Skills, and Abilities:

1. Strong understanding of F&B operations, including front-of-house, back-of-house, and central kitchen processes.
2. Leadership and team-building skills with the ability to manage and motivate teams across multiple locations.
3. Excellent communication and interpersonal skills.
4. Strong financial acumen, with the ability to manage budgets and analyze financial reports for multiple outlets.
5. Knowledge of food safety regulations, health and safety standards, and F&B industry trends.
6. Proficiency in restaurant management software, Microsoft Office Suite, and Point of Sale (POS) systems.

Professional Qualifications and Experience:

1. Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
2. Minimum of 5 years of experience in food and beverage management, with at least 2 years in a supervisory or managerial role overseeing multiple locations.
3. Certification in Food Safety and Hygiene is preferred.

Performance Metrics:

1. Increase sales by 10% within the first year.
2. Achieve a customer satisfaction score of 90% or higher across all outlets.
3. Maintain F&B costs within budgeted targets for each location.
4. Ensure 100% compliance with health and safety regulations across all outlets and the central kitchen.

Working Conditions:

1. Fast-paced environment, with frequent interactions with customers and staff across multiple outlets.
2. Flexibility in work hours, including evenings, weekends, and holidays, based on business needs.
3. The role may require standing for long periods and working in a physically demanding environment.