Job Description

The Operations Manager will be responsible for

day-to-day operations . Setup the outlet right from
identifying location, man power recruitment,
commencement of operations, implementing
sales, customer service and other processes.
Liaising with RGM of Neopolitan Pizza Pvt Ltd







































1
As part of above I actively implement monthly schemes and special promotions, man power planning, food cost and inventory control, customer relations programs, quality
control over physical and customer services process, food and beverage production management. Monthly audit. Staffing & trainings.


As part of above I actively implement monthly schemes
and special promotions, man power planning, food cost
and inventory control, customer relations programs,
quality control over physical and customer services
process, food and beverage production management.
Monthly audit. Staffing & trainings.

Adept at sales management, promotions, man-
power management, Outlet operations
management inventory control, quality control,
customer service, food and beverages production,
purchase, ambience management.
Proven Leadership qualities. Patience and customer
service orientation are key attitude drivers.


> The Food & Beverage Department has a wide number of
external contractors and the Operations Manager will maintain
close, professional, effective links with all. They will ensure that
suppliers deliver to stated agreements, best practices are
followed and technological advances are sought.



> The Operations Manager will also manage all internal
stakeholders: both, other departments within the park who
deliver services to the Food and Beverage team; and support the
Central Support.

They will also participate in the food development panel that sits to drive the
food offer across the estate.



The job holder will assist the Food & Beverage Director with managing Health
& Safety and Food Hygiene, ensuring there is strict compliance with all
legislation.


They will also collate and disseminate food safety alerts when appropriate and
be responsible for ensuring departmental compliance with the group health and
safety policy.


> They will be the department representative on the H&S Committee and be the
first point of contact for the Environmental Health Officer, and responsible for
investigating any alleged food poisoning cases, for reporting to the Food and
Beverage Director.
The Operations Manager is responsible for all trade press
subscriptions and ensuring relevant information is passed on to the
Restaurant Managers and Assistant Managers.









The Operations Manager will be responsible for ensuring spend per
head is increased year on year, without jeopardising guest satisfaction
and quality.

> They will maintain the F&B Management invoices and journals,
manage and monitor expenditure associated with catering equipment
repair, manage the asset register and assist in budget setting each year
for the department.


> They will also liaise with the Sales and Marketing team and Food
and Beverage Director to collate and respond to all customer
correspondence, ensuring this is communicated to the entire Food
and Beverage team, where appropriate.
> They will also manage the incentive scheme, allocating and verifying
spending and assisting in report analysis on stock and sales, highlighting
and acting on any anomalies.


> The Operations Manager will create and be required to operate within
efficient labour budgets for each season, tracking labour spending and
providing input regarding capital projects and initiatives.


They will also take full responsibility for managing and meeting all
committed budgets related to the Staff Restaurant.


The job holder will act as a purchasing officer and budget controller for
the restaurant, creating a professional relationship with all suppliers.

>This will include ordering of equipment within financial constraints,
invoice querying and establishing a positive relationship with the park
Finance Department.








>The Operations Manager will assist in the planning and implementation of new
ideas and menu specifications each season, working closely with Central
Support to ensure they fit with guidelines and are to the high quality our guests
expect.


>They will consistently review products delivered to ensure KPIs are met and
take up any shortcomings with suppliers.



>They will also take line ownership of the Corporate Event menus, signing them
off seasonally, in conjunction with the Corporate Events Manager.



>The job holder will need to be conversant in latest trends in food nutrition for
our target audience and contribute to the ongoing nutritional developments.
>The Operations Manager is expected to provide constant
leadership, counselling, advice and feedback to their peers.




>They must provide an environment of openness and trust, with
constant feedback and performance coaching.
Hierarchy
MD
GM RGM Ops
Ops mgr
RM
Shift manager
Kitchen Spsvr
RM
Shift manager

Kitchen Spvsr
Set-up mgr
F&B Mgr