Operation Manager

Foster a robust culture of continuous improvement and systemic innovation within the operating team.
Manage day-to-day facility workflows, inventory logistics, and operational delivery networks.
Drive project management timelines rigidly to ensure food production and delivery targets are met.
Lead comprehensive team management routines to build high employee engagement and accountability.
Establish strict quality control protocols aligned with food safety regulations and hygiene laws.
Streamline supply chain procurement loops to maximize cost-performance efficiency across units.
Implement structured feedback mechanisms to drive product and process innovation loops regularly.

Bachelor’s or Master's degree in Hotel Management, Business Operations, Supply Chain, or related domains.
8–12 years of extensive, professional operational management experience, ideally in food processing or hospitality.
Proven track record demonstrating excellent team supervision, conflict resolution, and staff leadership.
Strong grasp of continuous improvement methodologies, cost control patterns, and inventory metrics.
Proactive problem-solving capabilities with a highly detailed, execution-oriented operational style.