Assistant Head of Department (AHO)

Position Overview:

The Head of Operations will oversee the entire operational strategy and execution for the F&B business, ensuring excellence in restaurant or outlet operations, supply chain efficiency, customer service quality, and profitability. This role requires a dynamic leader with hands-on experience in F&B operations, a customer-first mindset, and a deep understanding of food safety, labor management, and brand consistency.

Key Responsibilities:

1. Operational Leadership

• Lead and oversee day-to-day operations across all outlets, ensuring consistent high standards in food quality, service, and hygiene.
• Drive the implementation of SOPs across front-of-house (FOH) and back-of-house (BOH) operations.
• Ensure operational alignment with business goals, budgets, and KPIs.

2. Outlet & Team Management

• Supervise regional or outlet managers, kitchen staff, and service teams, ensuring high performance and customer satisfaction.
• Set and monitor performance standards and productivity benchmarks.
• Identify training needs and support ongoing staff development and retention strategies.

3. Supply Chain & Inventory

• Oversee procurement, vendor management, and inventory control to ensure cost-effective sourcing and minimal waste.
• Manage logistics to maintain a steady flow of supplies to all outlets, maintaining consistency and quality.

4. Financial Performance

• Develop and manage operating budgets and P&L for all locations.
• Drive revenue growth, cost control, and profit optimization across the operation.
• Analyse sales and expense reports to identify areas for improvement.

5. Customer Experience & Brand Standards

• Maintain consistent brand standards across all locations, ensuring a seamless and exceptional guest experience.
• Monitor customer feedback and implement service improvements where necessary.
• Coordinate with marketing and customer experience teams for promotions and campaigns.

6. Compliance & Food Safety

• Ensure compliance with local health, safety, and labour regulations.
• Lead food safety initiatives and manage audits (e.g., HACCP, local food authority inspections).
• Promote a culture of hygiene, safety, and quality throughout all outlets.

Qualifications & Requirements:

1.Education: Bachelor's degree in hospitality, Business Administration, or a related field. Master's degree (MBA) preferred.

1. Experience: 812 years of progressive leadership experience in the F&B industry, including multi-unit operations.

3.Skills:

Strong leadership and people management skills.

Excellent understanding of F&B service, kitchen operations, and customer service standards.

Financial acumen with experience in managing P&L, budgeting, and forecasting.

Knowledge of POS systems, inventory software, and operations analytics.

Strong communication and problem-solving abilities.

Experience in casual dining, QSR (Quick Service Restaurant), or multi-brand operations will be an added advantage.

Certifications in HACCP, ISO, or Food Safety Management will be an added advantage.