Group Operations Manager

Chimichanga & Chimis | Singapore

Join one of Singapore's fastest-growing casual dining groups and play a key leadership role in driving operational excellence across our portfolio of restaurants. Reporting directly to the Chief Executive Officer, the Group Operations Manager will oversee the day-to-day operations of all outlets, ensuring exceptional guest experiences, strong financial performance, and consistent execution of company standards.

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Operational Excellence

. Oversee the daily operations across all Chimichanga Group outlets, ensuring consistency in service, food quality, cleanliness, and brand standards.

. Drive operational excellence by implementing and continuously improving SOPs, systems, and workflows.

. Conduct regular operational audits and restaurant walkthroughs to identify opportunities for improvement.

. Ensure opening, operating, and closing procedures are executed consistently across all outlets.

. Coordinate closely with Kitchen, Bar and Front-of-House teams to ensure smooth daily operations.

. Monitor labour productivity, roster efficiency and manpower deployment to maximise operational performance.

. Work directly with Outlet Managers to achieve operational and financial objectives.

. Lead new outlet openings, operational rollouts and special projects assigned by the CEO.

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Guest Experience

. Champion exceptional hospitality standards across every outlet.

. Ensure every guest enjoys a memorable dining experience from arrival to departure.

. Develop action plans to improve guest satisfaction based on customer feedback and online reviews.

. Resolve complex guest recovery situations professionally and promptly.

. Build relationships with regular guests and corporate partners to drive loyalty and repeat business.

. Continuously identify opportunities to improve the overall guest journey.

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Leadership & People Development

. Lead, coach and develop Outlet Managers and their management teams.

. Conduct regular performance reviews and provide structured coaching and feedback.

. Identify high-potential employees and support succession planning.

. Foster a culture of accountability, teamwork and continuous improvement.

. Ensure all outlets maintain high standards of employee engagement and service excellence.

. Support recruitment, onboarding and training initiatives across the group.

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Financial & Commercial Performance

. Drive outlet profitability through effective cost control and revenue optimisation.

. Analyse sales trends and identify opportunities to increase average spend and guest frequency.

. Monitor labour costs, food cost and beverage cost against budget.

. Review outlet P&Ls and work with managers to implement corrective action plans where required.

. Develop and execute sales-driving initiatives, promotions and local store marketing campaigns.

. Monitor key business metrics including sales, productivity, guest satisfaction and operational KPIs.

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Inventory & Asset Management

. Ensure accurate stock control procedures across all outlets.

. Monitor inventory levels, stock variances, wastage and purchasing practices.

. Conduct regular stock audits and investigate discrepancies.

. Ensure company assets and operational equipment are properly maintained.

. Coordinate preventive maintenance programmes with contractors and suppliers where required.

. Oversee new equipment procurement and replacement planning.

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Compliance, Safety & Risk Management

. Ensure full compliance with Singapore food safety regulations and company policies.

. Maintain compliance with liquor licensing, workplace safety and employment regulations.

. Conduct regular operational, hygiene and safety audits.

. Ensure all outlets consistently achieve high food hygiene standards.

. Investigate operational incidents and implement preventive measures.

. Ensure all employees receive the required operational and safety training.

. Maintain audit readiness across all outlets.

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Business Development & Projects

. Support the CEO in evaluating new business opportunities and expansion projects.

. Assist with new restaurant openings, relocations and renovations.

. Identify operational innovations that improve efficiency and guest experience.

. Support implementation of new technology, POS enhancements and operational systems.

. Collaborate with Marketing on campaigns, partnerships and promotional initiatives to drive revenue.

Job Requirements

Education

. Diploma or Degree in Hospitality Management, Business Management or a related discipline is preferred.

Experience

. Minimum 5 years of multi-unit restaurant management experience.

. Proven experience managing multiple high-volume restaurant operations simultaneously.

. Strong commercial understanding with the ability to analyse financial reports and drive profitability.

. Excellent leadership, coaching and team development skills.

. Strong understanding of food & beverage operations, labour management and inventory control.

. Experience in opening new restaurants or leading operational projects is an advantage.

. Excellent communication, problem-solving and interpersonal skills.

. Ability to thrive in a fast-paced, hands-on environment.

. Flexible to work weekends, public holidays and across multiple locations when required.

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Key Success Measures (KPIs)

. Achievement of sales and profit targets

. Labour cost management

. Food & beverage cost control

. Guest satisfaction scores

. Operational audit compliance

. Staff retention and development

. Hygiene and food safety compliance

. Successful execution of promotions, new initiatives and outlet openings