Area Operations Manager

Bachelor’s degree in Hospitality, Business Management, or a related field (mandatory).
5–7 years’ experience in hospitality or restaurant management, with at least 2 years in a multi-unit leadership role.
Proven experience in team leadership, performance management, and operational system implementation.
Strong analytical and financial management skills, including P&L oversight.
Excellent communication, interpersonal, and customer service skills.
Ability to multitask, manage pressure, and prioritize effectively across multiple locations.
Proficiency in MS Office, POS systems, and operational management tools.

Oversee daily operations and performance of multiple restaurants to ensure consistency, efficiency, and service excellence.
Lead, coach, and support Restaurant Managers; drive team performance, discipline, and professional development across all units.
Ensure all restaurants comply with health, safety, hygiene, and environmental standards.
Conduct regular site visits, audits, and quality checks to maintain brand standards in service, food quality, and restaurant appearance.
Monitor customer experience across all locations, analyze feedback, and implement corrective actions to improve satisfaction.
Manage area-wide budgets, monitor P&L performance, and implement strategies to optimize revenue, cost control, and overall profitability.
Review sales, labor, and expense reports from each restaurant to identify trends, opportunities, and operational gaps.
Oversee staffing levels, scheduling efficiency, and recruitment needs across units in partnership with Restaurant Managers and HR.
Ensure accurate inventory management, stock control, and coordination with Supply Chain for seamless replenishment.
Collaborate with cross-functional teams (HR, Finance, Marketing, Supply Chain) and contribute to business growth, new openings, and strategic initiatives.

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