Senior Operations Manager

Job Overview

The Senior Operations Manager plays a critical role in overseeing daily operations of TGP International's diverse food and beverage venues across multiple sites and locations. This includes venues owned by TGP as well as those managed on behalf of clients. Consistency in operational principles, standards, and disciplines is ensured across all venues regardless of ownership status.

Key Responsibilities

• Lead venue management teams in preparing schedules, orders, forecasts, reports, and plans; review, challenge, and approve these to ensure accountability for results.
• Drive revenue growth by identifying, testing, and implementing new revenue streams and improving overall trading performance.
• Manage daily operations for every site by holding General Managers and Operations Managers accountable for performance, compliance, and adherence to budgets, labour models, menus, pricing, and marketing plans.
• Lead financial controls including budgeting, P&L management, cost control of food, beverage, and labour, and ensure compliance with cash handling procedures.
• Maintain rigorous review and reporting procedures, encompassing routine performance reviews, audits, mystery shopper evaluations, and client reporting.
• Act as the main operational liaison for venue owners, clients, landlords, and third-party operators to ensure obligations and agreements are met.
• Contribute operational expertise to consultancy projects, reviewing feasibility, gap analysis, and assisting in transitions from consultancy to management.
• Uphold brand standards and guest experience, ensuring consistent application of operations manuals, policies, and that guest service and food quality meet set standards.
• Ensure comprehensive health and safety compliance, including audits, licensing, risk management, maintenance, and adherence to local laws and regulations.
• Lead, coach, and develop management teams, setting clear objectives, monitoring performance, supporting recruitment and training, and fostering a culture of innovation and accountability.
• Support new venue openings by providing operational input on design and planning, managing readiness checks, and overseeing post-opening stabilization.
• Travel regularly to venue and project locations to maintain a visible site presence and operational oversight.

Skills and Qualifications

• Demonstrated commercial creativity with proven ability to develop revenue-generating initiatives.
• Strong expertise in revenue and margin optimization, including menu engineering, pricing strategies, promotions, and yield management.
• Proficient in interpreting and challenging financial reports, including profit and loss statements and cost reports.
• Effective leadership skills with experience motivating and managing teams across various locations.
• Excellent interpersonal, communication, and stakeholder management abilities.
• Sound business judgment and strong problem-solving capabilities under pressure.
• Understanding of client contracts and the ability to determine when escalation is necessary.
• Experience in multi-site operations management with strong planning, prioritization, and time management skills.
• Knowledge of food and beverage products, brand cuisines, service standards, and marketing within the hospitality sector.
• Familiarity with EPOS and hospitality management systems, along with productivity and financial software.
• Competent in recruitment, training, coaching, performance management, disciplinary processes, and labour law knowledge applicable to operational markets.
• Attention to detail, high standards, and ability to work efficiently under frequent travel conditions.

Education and Experience

• Bachelor’s degree or equivalent in hospitality management, culinary arts, business, or related discipline, or comparable practical experience.
• Fluency in written and spoken English; additional language relevant to operational markets considered a plus.
• Authorized to work within the job location and willing to travel regularly between sites.
• At least 7 years of experience in the food services sector, including a minimum of 3 years in multi-site management roles (Area Manager, Cluster Manager, Operations Manager, or similar).
• Track record of overseeing multiple venues simultaneously and meeting budgeted sales, cost, and profit objectives.
• Demonstrable experience delivering revenue growth through sales improvements, higher spend per customer, and launching new income streams.
• Experienced in managing third-party venue owners, landlords, and clients alongside directly operated units.
• Background in new venue openings and site mobilization from pre-opening to stabilization phases.
• Preferred experience in multi-unit food service chains, food halls, or upscale casual dining environments.