Area Operation Manager

Position Overview:

The Area Manager oversees multiple restaurant outlets within an assigned area, ensuring operational excellence, consistent brand standards, and profitability. Acting as a bridge between Head Office (HR, R&D, Marketing, Finance) and Outlet Managers/Team Leaders, the Area Manager focuses on performance management, team development, audits, and business growth.

Key Responsibilities:

• Operations Management: Supervise daily operations across all assigned outlets, including opening, service, and closing. Ensure SOPs, hygiene, food safety, and brand service standards are consistently implemented. Conduct regular audits and implement corrective actions for underperforming outlets.

• Financial & KPI Management: Monitor P&L, labor, COGS, and marketing budgets. Achieve KPIs including revenue, profitability, labor %, QC pass rate, and training completion. Identify opportunities to increase sales, optimize profits, and reduce waste or inefficiency. Approve purchasing requests and coordinate with central kitchen for cost control.

• Team Leadership & Training: Coach Outlet Managers and team leaders to manage teams effectively. Oversee recruitment, training, transfers, probation, and performance management. Conduct internal training and ensure completion rates are linked to KPIs/bonuses. Promote a “Guest-first” culture through coaching, mentoring, and recognition.

• Quality & Compliance: Ensure product consistency and compliance with food safety regulations (HACCP/ISO 22000). Verify hygiene audits, temperature logs, FIFO practices, and documentation. Address customer complaints promptly and maintain high service standards.

• Expansion & Projects: Support new outlet openings including site evaluation, equipment checklist, recruitment, and test runs. Participate in menu rollout, R&D testing, and standardization of best practices across outlets.

• Reporting & Communication: Submit weekly operations reports to HQ (COO & DOD) and participate in monthly review meetings. Maintain strong communication between outlets, central kitchen, marketing, and HQ teams.

Requirements

• Bachelor’s degree in Business, Hospitality, or related field.

• 2–3 years of experience managing multiple F&B outlets as Area Manager or equivalent.

• Strong leadership, coaching, and team motivation skills.

• Solid understanding of restaurant operations, P&L management, service quality, and brand standards.

• Strong analytical, problem-solving, and decision-making abilities.

• Willingness to travel frequently between stores in the assigned area.