Head of Restaurant Operations (Equiv. to Manager / Sr. Manager)

Job Description

Title: Head of Restaurant Operations (Equiv. to Manager / Sr. Manager)

Company Name: 300 Limited

Vacancy: 01

Age: 30 to 40 years

Job Location: Anywhere in Bangladesh

Salary: Tk. 40000 - 60000 (Monthly)

Experience:

• 10 to 15 years
• The applicants should have experience in the following business area(s): Manufacturing (FMCG), Food (Packaged)/Beverage, Fast Food Shop

• Diploma in Hotel Management
• Bachelor/Honors

• 10 to 15 years
• The applicants should have experience in the following business area(s): Manufacturing (FMCG), Food (Packaged)/Beverage, Fast Food Shop

• Age 30 to 40 years
• Only Male

Ensure strict compliance with food safety regulations, hygiene standards, and local health laws while maintaining consistent restaurant quality standards. Work closely with department heads to enhance guest satisfaction and deliver high-quality food and service experiences.Identify and maximize additional sales opportunities across all areas through effective cost control and operational efficiency. Demonstrate strong interpersonal and communication skills with a customer-focused mindset.Handle program costing, budgeting, planning, and coordination of all operational activities. Estimate consumption patterns, forecast requirements, and maintain optimal inventory levels based on business needs.Monitor inventory systems, manage procurement processes, and maintain strong supplier relationships to ensure quality, cost efficiency, and timely availability of resources.Oversee budget management and cost control, including forecasting, pricing strategies, and profit & loss analysis to ensure strong financial performance and profitability.Perform any additional duties assigned by management to support overall restaurant operations and business objectives.

Key Responsibilities

Lead and oversee all restaurant operations with a strong focus on cost control, workforce management, revenue growth, guest satisfaction, and overall business performance. Drive sales, marketing, branding, and business development initiatives to maximize profitability, market share, and customer loyalty while ensuring operational excellence.

Manage departmental budgets, optimize resource utilization, implement cost-saving initiatives, and improve operational efficiency without compromising service quality. Ensure compliance with food safety, hygiene, health, and workplace safety standards across all restaurant and kitchen operations.

Supervise staffing, workforce planning, scheduling, performance management, training, and employee engagement to maintain high service standards and a productive work culture. Collaborate with department heads and team leaders to achieve operational targets, enhance guest experiences, and strengthen brand reputation.

Identify and develop new business opportunities, corporate partnerships, promotional campaigns, and revenue streams while monitoring market trends and competitor activities. Oversee front-of-house, service, and kitchen operations to ensure seamless service delivery, effective inventory management, quality control, and timely resolution of guest concerns.

Prepare operational and financial reports, analyze performance metrics, maintain stakeholder relationships, and provide strategic leadership to achieve organizational goals, sustainable growth, and long-term business success.

The role requires overseeing the overall restaurant operations and ensuring smooth day-to-day management across all departments. The candidate will be responsible for delivering exceptional guest satisfaction and maintaining high service quality standards at all times.

You will lead and supervise all key departments, including Housekeeping, Food & Beverage, Maintenance, and Sales & Marketing, ensuring coordination and operational efficiency across the organization.

A key focus will be on developing and implementing effective business strategies to increase occupancy, revenue, and overall profitability. The role also involves monitoring financial performance, managing budgets, and maintaining strict cost control.

The ideal candidate will be responsible for recruiting, training, and evaluating staff performance while ensuring compliance with company policies and hospitality standards. Building and maintaining strong relationships with guests, corporate clients, and business partners is essential.

This position holds overall responsibility for restaurant operations with a strong emphasis on sales, marketing, branding, and corporate partnerships. The role ensures that strategic business plans, policies, and procedures are effectively implemented across all departments. As a senior leader, the Operations Manager is accountable for driving revenue growth, maintaining service excellence, strengthening brand value, and ensuring operational efficiency while delivering an outstanding guest experience.

• T/A,Tour allowance,Mobile bill
• Salary Review: Yearly
• Festival Bonus: 2