Monroe Consulting Group is partnering with a well-established and expanding Food & Beverage company to identify a Head of Operations who will play a key strategic role in driving operational performance, scalability, and consistent quality across the organization.
Responsibilities:
- Develop and manage the annual operational budget, forecast operational requirements for expansion, and identify efficiency and cost-optimization opportunities while maintaining product and service standards.
- Formulate short-, mid-, and long-term operational strategies aligned with business objectives and evolving F&B industry trends.
- Lead and coordinate operational execution with Store and Area Operations Managers, ensuring effective SOP implementation and achievement of key KPIs (sales performance, COGS, store ratings, customer complaints, quality audits, and QC results).
- Analyze operational data to identify gaps, waste, or inefficiencies, and provide actionable recommendations to management to improve workflows and productivity.
- Partner with the Site Development / Project team to support store expansion initiatives, including market assessment and standardized processes for new store openings (pre-opening, soft opening, and grand opening).
- Work closely with the R&D team on new product launches and menu enhancements, incorporating customer feedback and market trends.
- Collaborate with the Growth / Brand team to align promotional initiatives with operational readiness and ensure a consistent brand experience across all customer touchpoints.
- Coordinate with Quality Control and Quality Assurance teams to maintain product quality standards from Central Kitchen to store-level execution.
- Support workforce planning and capability building by working with Talent Acquisition and Learning & Development teams on staffing strategies and training programs aligned with operational needs.
Requirements
- Bachelor's degree (S1) in Hospitality, Business, Management, or a related discipline.
- Certified Operations Manager (COM) certification is required.
- Minimum 5–8 years of experience in operations, with at least 2–3 years in a managerial or leadership role; background in F&B or retail is highly preferred.
- Strong experience in operational strategy development, KPI management, and performance reporting.
- Demonstrated ability to lead large teams and manage operations across multiple store locations.
- Solid understanding of F&B operations, consumer behavior, and industry dynamics.
- Knowledge of quality management, food safety standards, and regulatory compliance.
- Strong leadership and people development skills, with a results-driven mindset.
- Analytical and critical thinking skills, with the ability to identify problems and implement practical solutions.
- Decisive and resilient, able to perform effectively in fast-paced operational environments.
- Excellent communication and stakeholder management skills across all organizational levels.
- Highly detail-oriented, well-organized, and able to work under pressure to meet deadlines.
