Job description

Job description:

Summary of Functions:

The Business Unit Head is responsible for overseeing the overall performance, operations, and profitability of multiple restaurant branches, commissary and catering services. This role ensures operational excellence, drives business growth, and maintains high standards in customer experience, food quality, and team leadership.

The position currently manages Two (2) Restaurant Branches, Commissary and Catering Services with approximately 100 employees, with a strategic goal of expanding to additional locations.

Key Responsibilities:

Operations Management
Catering Services Management
Commissary Operations Management
Business Performance & Profitability
Leadership & People Management
Strategic Planning & Expansion
Customer Experience & Brand Management
Financial & Administrative Oversight
Compliance & Risk Management

Qualifications

Bachelor’s Degree in Business Administration, Hospitality Management, or related field
At least 7 – 10 years experience in restaurant/F&B operations
Minimum 3 – 5 years in a multi-unit or senior management role
Strong background in Profit & Loss management and business strategy
Proven leadership experience managing large teams (100+ employees)
Excellent communication, leadership, and decision-making skills
Strong analytical and problem-solving abilities
Willing to travel regularly to the restaurant branches, commissary and spearhead new branch openings