Admin Operations & Service Executive - Restaurant

• 5 to 10 years
• The applicants should have experience in the following business area(s): Advertising Agency, Trading or Export/Import, Hotel, Restaurant, Agro based firms (incl. Agro Processing/Seed/GM), Automobile, Coffee Shop, Bakery (Cake, Biscuit, Bread), Building & Construction Materials

• HSC

• 5 to 10 years
• The applicants should have experience in the following business area(s): Advertising Agency, Trading or Export/Import, Hotel, Restaurant, Agro based firms (incl. Agro Processing/Seed/GM), Automobile, Coffee Shop, Bakery (Cake, Biscuit, Bread), Building & Construction Materials

• Age 30 to 50 years
• Only Male

Educational Requirements

Professional qualification in Hospitality Management, Hotel Management, Culinary Arts, or a relevant field will be preferred. Equivalent practical experience and demonstrated expertise in restaurant operations may also be considered.

Experience Requirements

• 5–10 years of relevant restaurant operations experience, preferably in authentic Thai and Chinese cuisine.
• Strong knowledge of Thai and Chinese cooking methods, ingredients, sauces, spices, recipes, and food presentation.
• Experience supervising chefs, kitchen personnel, service teams, and restaurant branches.
• Knowledge of food safety, hygiene, inventory management, food costing, and operational reporting.
• Experience in established restaurants, hotel restaurants, or multi-branch restaurant businesses will be an advantage.

Required Skills & Competencies

• Restaurant Operations Management
• Authentic Thai & Chinese Cuisine Knowledge
• Kitchen and Service Team Supervision
• Food Quality Control and Presentation
• Food Safety, Hygiene and Sanitation
• Inventory and Food Cost Management
• Staff Leadership and Training
• Customer Service and Complaint Resolution
• Multi-Branch Monitoring
• Problem-Solving and Decision-Making
• Operational Reporting and Coordination

Additional Requirements

• Strong leadership, communication, and organizational skills.
• Ability to manage multiple branches and operational priorities.
• Willingness to travel between restaurant locations in Dhaka.
• Ability to work under pressure during busy service periods.
• Professional integrity, accountability, punctuality, and discipline.
• Flexibility to work evenings, weekends, and holidays when required.

Restaurant: Authentic Thai & Chinese Cuisine Restaurant

Workplace: Gulshan, Dhaka, Bangladesh

Department: Operations

Reports To: Management

Job Summary

We are seeking an experienced and results-driven Operations Manager to oversee restaurant operations, maintain authentic Thai and Chinese culinary standards, and ensure consistent food quality and customer satisfaction across assigned branches in Dhaka.

The ideal candidate should have substantial experience in restaurant operations, particularly in authentic Thai and Chinese cuisine, with strong skills in team supervision, food quality control, inventory management, food costing, hygiene, and multi-branch monitoring.

Key Responsibilities

Thai & Chinese Cuisine Operations

• Maintain authentic flavours, recipes, cooking techniques, portion sizes, and presentation standards.
• Monitor food preparation, consistency, freshness, taste, and quality.
• Coordinate with chefs to ensure approved recipes and ingredients are used.
• Review customer feedback and recommend menu and food-quality improvements.

Restaurant Operations & Staff Management

• Oversee daily operations and coordinate kitchen, service, and branch teams.
• Supervise chefs, kitchen staff, service personnel, and branch-level employees.
• Monitor staff attendance, discipline, productivity, grooming, and performance.
• Ensure efficient workflow, timely order processing, and professional customer service.
• Coordinate with branch managers and Head Office to implement operational policies and SOPs.

Food Quality, Safety & Hygiene

• Conduct regular inspections of kitchens, dining areas, and storage facilities.
• Maintain food safety, hygiene, sanitation, and cleanliness standards.
• Monitor ingredient freshness, expiry dates, storage conditions, and temperature controls.
• Investigate customer complaints and take corrective action.

Inventory, Procurement & Cost Control

• Monitor stock availability, ingredient consumption, food costs, and wastage.
• Coordinate with procurement, store, accounts, and branch teams.
• Identify stock discrepancies and recommend cost-saving measures without compromising food quality.
• Support proper stock rotation and inventory reporting.

Multi-Branch Monitoring

• Conduct regular and surprise visits to assigned restaurant branches across Dhaka.
• Evaluate food quality, service, hygiene, staffing, inventory, and operational performance.
• Review branch reports, identify operational gaps, and follow up on corrective actions.
• Submit regular performance updates and inspection reports to management.

Customer Service & Reporting

• Maintain professional customer service and resolve complaints promptly.
• Monitor customer feedback and recommend service improvements.
• Prepare reports on branch performance, food quality, staff productivity, inventory, and operational issues.
• Coordinate with relevant departments to improve efficiency and profitability.

Salary: Negotiable, based on experience and capability. Service charge according to company policy. Travel allowance for authorized branch visits, as applicable. Mobile or communication allowance according to company policy. Annual salary review in accordance with company policy and performance.