Operational Manager – Gastronomy

Description

Position Summary: Comprehensively manage the operation of a Food Hall with 9 gastronomic bars, ensuring functionality, quality, efficiency, and compliance with standards to deliver a consistent, safe, and profitable experience. Key Highlights: 1. Comprehensively manage a Food Hall with 9 gastronomic bars 2. Ensure service quality and operational efficiency 3. Coordinate teams and supervise daily operations Comprehensively manage the operation of a Food Hall composed of 9 gastronomic bars, ensuring proper operational functioning, service quality, kitchen efficiency, and compliance with company standards across all areas: production, order dispatch, customer service, inventory control, and commercial results. The role aims to guarantee a consistent, safe, and profitable gastronomic experience within the shopping center. Main Responsibilities . Operational Supervision of the Food Hall Coordinate the daily operation of the 9 gastronomic bars. Supervise proper opening and closing procedures for each outlet. Ensure compliance with service, quality, and product presentation standards. Resolve operational contingencies during shifts. Coordinate with the shopping center’s administration on operational and maintenance matters. . Evaluation of Outlet Performance Analyze the operational and commercial performance of each bar. Identify opportunities for improvement in processes, service, and production. Monitor sales indicators, average ticket value, and product turnover. Implement corrective actions to improve results. . Kitchen and Production Supervision Verify proper kitchen operation. Control adherence to recipes, portioning, and quality standards. Supervise food handling and hygiene regulations. Evaluate production timelines and operational efficiency. Identify equipment or maintenance needs. . Dispatch and Service Area Control Supervise dispatch areas to ensure speed and accuracy in order fulfillment. Evaluate customer wait times and flow. Control proper product presentation prior to delivery. Guarantee customer service standards. . Order and Inventory Evaluation and Control Supervise planning of ingredient and raw material orders. Control critical stock levels and product turnover. Evaluate consumption versus sales to detect deviations. Coordinate with suppliers and logistics as necessary. . Internal Audits Conduct periodic operational audits at each bar. Monitor compliance with internal procedures. Evaluate cleanliness, food safety, and operational order standards. Review cash controls and administrative processes where applicable. Prepare audit reports and improvement plans. . Team Management Supervise and coordinate the Food Hall’s operational team. Ensure appropriate staffing levels at each bar. Train staff on operational procedures and service standards. Identify training and development needs. · Position Profile Education Gastronomic Administration, Hospitality, or related fields (preferred). Experience Experience in managing gastronomic operations. Experience managing multiple outlets. Experience in shopping centers or food halls (preferred). Knowledge Kitchen and gastronomic service operations. Inventory control. Operational audits. Business indicator management.-Requirements- Minimum Education: Tertiary years of experience Age: 30 years or older Keywords: leader, supervisor, manager, director, chief, lead, supervision, regent, operative, operational