Operations Manager at Discovery Limited

Job Purpose

• The Restaurant Manager is responsible for leading and optimizing operations at The Forum Cuisine and Forum Express to deliver exceptional guest experiences, operational excellence, and financial performance. This role combines strategic oversight with hands-on leadership to ensure compliance with health and safety standards, drive service quality, and foster a high-performing team culture. The ideal candidate brings strong hospitality expertise, culinary knowledge, and a passion for innovation.

Key Responsibilities of the role

(Not limited to:

Operational Leadership

• Lead and oversee day-to-day restaurant operations, ensuring smooth opening and closing procedures.
• Coordinate and streamline communication between Front-of-House (FOH) and Back-of-House (BOH) teams.
• Monitor service flow, food quality, plating standards, and overall presentation to uphold brand expectations.
• Maintain a clean, organized, and fully operational environment at all times.
• Collaborate with culinary teams on menu development, seasonal offerings, and product innovation.

Team Management & Development

• Recruit, onboard, train, and schedule staff to support operational requirements.
• Provide leadership, ongoing coaching, and performance evaluations to develop team capabilities.
• Manage staff uniform procurement and name badge distribution.
• Foster a positive, inclusive, and collaborative work culture that encourages engagement and excellence.
• Address performance issues, resolve conflicts promptly, and ensure consistent enforcement of company policies.

Guest Experience

• Uphold a guest-first culture that ensures superior customer service at every interaction.
• Address and resolve guest concerns or complaints promptly and professionally.
• Gather, analyze, and act on customer feedback to drive continuous service improvements.
• Ensure the dining environment is welcoming, comfortable, and memorable for all guests.

Financial Management

• Monitor and manage daily sales, operating expenses, and budgetary performance.
• Lead budgeting processes and control labor, food, beverage, and utility costs.
• Analyze financial reports and key performance indicators to optimize profitability and efficiency.
• Oversee POS (GAAP) system performance, updates, and compliance.
• Manage payroll, tip reporting, and financial reconciliation processes.
• Implement cost-control initiatives while maintaining high-quality standards

Inventory & Supply Chain

• Oversee food, beverage, and supply inventory to ensure optimal stock levels.
• Conduct regular inventory checks, reconciliations, and waste reduction initiatives.
• Source and order products from approved vendors while maintaining cost-effective purchasing practices.
• Maintain strong vendor relationships to ensure consistent supply and service reliability

Health, Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards.
• Ensure compliance with all local health regulations, permits, and licensing requirements.
• Conduct regular safety inspections and staff training sessions.
• Maintain comprehensive and accurate documentation for audits and regulatory inspections.

Marketing & Innovation

• Develop and promote monthly specials, seasonal campaigns, and limited time offers.
• Monitor industry trends and evolving customer preferences to inform menu and service updates.
• Collaborate with the marketing team to strengthen brand visibility, engagement, and customer loyalty.

Administration & Reporting

• Maintain accurate and up-to-date records of sales, inventory, staffing, and operational activities.
• Compile a bi-annual tangible incentive measure report.
• Prepare and present monthly operational, financial, and performance reports.
• Manage reservations, POS systems, and restaurant management software to ensure operational efficiency.

Work Experience

• 5-8 years in restaurant or hospitality operations management
• Proven experience in managing both FOH and BOH operations with a strong culinary background

Education / Qualifications / Accreditations with Professional Body

• Diploma in hospitality management or equivalent qualification
• Demonstrated experience in restaurant operations with culinary exposure

Technical Skills or Knowledge

• Comprehensive knowledge of food safety, hygiene practices, and regulatory compliance
• Proficiency in POS systems and restaurant management software
• Strong leadership and team development
• Excellent communication, conflict resolution and interpersonal abilities
• Proficient in Office365 suite and related tools
• Ability to excel in a fast-paced, customer- centric environment
• Exposure to menu development and innovative hospitality trends