Senior Operations Manager

Job Summary

The Senior Operations Manager leads the day-to-day operation of TGP International's food and beverage venues across a multi-site, multi-location portfolio, covering venues that TGP owns and operates and venues that TGP operates or manages on behalf of clients. Every site is run to the same operating principles, standards and disciplines regardless of ownership.

The role works through the venue management teams. Site teams prepare the schedules, orders, forecasts, reports and plans; the Senior Operations Manager reviews, challenges and approves them, and is accountable for the result. Alongside this, the role is expected to grow revenue: to find, trial and roll out new income streams and improve trading performance across the portfolio.

The role reports to the Operations Director, who owns portfolio strategy, commercial terms, client agreements and the overall P&L. The Senior Operations Manager delivers against the agreed plan, escalates commercial, contractual and client matters, and works within delegated authority. Regular travel between venue and project locations is required, with regional and international travel as needed.

Duties/Responsibilities:

Required Skills/Knowledge/Abilities:

1. →Commercial creativity: a track record of generating ideas that turned into revenue.
2. →Strong revenue and margin instincts, including menu engineering, pricing, promotions and yield management.
3. →Ability to read, interrogate and challenge financial reports, including P&L, cost control and labour reports.
4. →Strong leadership ability, with the capacity to motivate and develop teams across multiple locations.
5. →Excellent communication and interpersonal skills with colleagues, employees, clients and external stakeholders.
6. →Sound business acumen, problem solving and decision making under pressure.
7. →Understanding of client agreements and operating obligations, and the judgement to know what must be escalated.
8. →Multi-site planning, prioritisation and time management.
9. →Knowledge of food and beverage products, brand cuisine and service standards, and restaurant marketing and promotions.
10. →EPOS and hospitality systems, together with productivity and financial software.
11. →Recruitment, training, coaching, development and disciplinary ability, and working knowledge of labour law in the markets of operation.
12. →Attention to detail, high standards, and the ability to work under pressure and travel frequently.

Qualifications and Education Requirements

1. →A Bachelor's degree or equivalent qualification in hospitality management, culinary arts, business or a related field, or equivalent practical experience.
2. →Fluent written and spoken English. A second language relevant to the market of operation is an advantage.
3. →Eligible to work in the market of appointment and able to travel regularly to venue and project locations.

Work Experience

1. →A minimum of 7 years in the food services industry, including at least 3 years in a multi-site role such as Area Manager, Cluster Manager, Operations Manager or Senior Operations Manager.
2. →Experience overseeing several venues at once and delivering budgeted sales, cost and profit targets through site management teams.
3. →Evidence of delivering revenue growth: like-for-like sales improvement, spend per head growth, or new income streams trialled and rolled out.
4. →Experience working with third-party owners, landlords or clients alongside directly operated venues.
5. →Experience of new openings and mobilisation, from pre-opening through to post-opening stabilisation.
6. →Experience in a multi-unit food service company, food hall, or high-end casual dining environment is preferred.

Candidates at Managing Director, Chief Operating Officer or Chief Commercial Officer level are unlikely to be a fit for this role, which is a multi-site management position reporting to the Operations Director.