Operation Manager

Reports to: Operations Director/CEO

Job Summary:

Operation Manager is responsible for overseeing the daily operations of the central kitchen, ensuring high-quality food production, and maintaining food safety and hygiene standards. This role requires strong leadership, culinary expertise, and excellent organizational skills.

Key Responsibilities:

1. Kitchen Operations: Oversee daily kitchen operations, including food preparation, production, and distribution.

2. Quality Control: Ensure high-quality food products, maintaining standards for taste, texture, and presentation.

3. Food Safety and Hygiene: Implement and maintain strict food safety and hygiene protocols, ensuring compliance with regulatory requirements.

4. Menu Development: Collaborate with culinary team to develop new menu items, seasonal specials, and promotions.

5. Team Management: Lead, train, and develop a team of chefs, cooks, and kitchen staff, promoting a positive and productive work environment.

6. Supply Chain Management: Source high-quality ingredients, manage inventory, and negotiate with suppliers.

7. Cost Control: Monitor and control food costs, labor costs, and other kitchen expenses.

8. Compliance: Ensure compliance with food safety regulations, labor laws, and company policies.

Requirements:

1. Culinary degree or equivalent experience

2. Proven experience as a Operation Manager or Kitchen Manager

3. Strong leadership and team management skills

4. Excellent culinary skills and knowledge of food safety and hygiene protocols

5. Strong organizational and time management skills

Desirable Skills:

1. Experience with menu development and cost control

2. Knowledge of HACCP and food safety regulations

3. Familiarity with kitchen management software and inventory management systems