Business Operations Manager

Responsibilities

• Oversee the day‑to‑day operations of the restaurant, ensuring smooth and efficient service
• Manage and supervise kitchen and front‑of‑house staff
• Plan staff rotas, recruitment, and training to maintain adequate staffing levels
• Ensure compliance with food hygiene, health and safety, and licensing regulations
• Monitor stock levels, order supplies, and manage supplier relationships
• Control operational costs, including food costs, labour costs, and wastage
• Maintain high standards of customer service and handle customer feedback or complaints
• Ensure consistency in food quality, service delivery, and overall customer experience
• Support business performance by improving operational efficiency and service standards

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