Operation Manager (Restaurant)

Job Description

Title: Operation Manager (Restaurant)

Company Name: Goni Group

Vacancy: 2

Age: 25 to 40 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 3 to 5 years

• Bachelor of Business Administration (BBA)
• Bachelor of Business Administration (BBA) in Supply Chain Management

• 3 to 5 years

• Age 25 to 40 years

Strong Leadership and Team ManagementProblem Solving & Decision Making

Multi-tasking and Time ManagementExcellent Communication and Coordination Skills·       

Ability to handle multiple tasks under pressure

Proficiency in Computer Applications (MS Office, Excel, ERP, POS systems)

work experience at Mezbaan Bari, Takeout, Boomers Café, KFC, Herfy Bangladesh, Handi Restaurant, Kacchi Bhai, BFC, CP Five Star, and Madchef

• Supervised the daily operations of multiple restaurant outlets, including Hatirjheel, Kawran Bazar, Mirpur and others area, ensuring seamless customer service, inventory control, and operational workflows.

• Coordinated end-to-end food supply chains, covering vendor sourcing, procurement planning, and inventory management across all units.

• Implemented cost-saving initiatives through effective supplier negotiations and waste minimization strategies.

• Oversaw dine-in, takeaway, and delivery operations, optimizing service efficiency across channels.

• Managed staff performance, developed duty rosters, conducted training sessions, and ensured high standards of customer service.

• Created and implemented Standard Operating Procedures (SOPs) and training manuals to maintain consistency across franchise operations.

• Monitored P&L statements, prepared monthly financial reports, and handled budget planning to support financial goals.

• Deployed POS systems, digital ordering platforms, and inventory software to enhance operational efficiency.

• Analyzed and reported monthly wastage and profit/loss summaries, ensuring accountability and actionable insights.

• Supervised, trained, and motivated teams, assigned duties, and conducted performance reviews to improve productivity.

• Continuously identified opportunities for process improvements, operational efficiency, and enhanced customer experience.

• Promptly resolved customer complaints, ensuring high service quality and guest satisfaction.

• Prepared and monitored budgets, analyzing expenses to ensure cost-effective operations and controlled spending.

• Oversaw warehouse stock levels, logistics, and material flow to ensure uninterrupted kitchen and service operations.

• Ensured strict compliance with health, safety, hygiene standards, and company policies as well as legal requirements.

• Regularly compiled and presented daily, weekly, and monthly reports to senior management.

• Built and maintained strong relationships with suppliers, vendors, and logistics partners to ensure supply chain integrity.

• Developed and executed sales and operational strategies, aligned with the company’s performance targets and growth plans

• Lunch Facilities: Partially Subsidize
• Festival Bonus: 2