Background

Accurex Consultants, being founded in 1998, is a Management Consulting center with a highly qualified team of dedicated management & human resource experts. We are the one stop Centre for all of your management and Human Resource needs.

Job Role

To oversee the overall operations of the business, including restaurant outlets, outside catering, and meat retail/supply. The role focuses on ensuring efficiency, cost control, product consistency, and profitability across all areas while maintaining compliance with health, safety, and hygiene standards.

Key Responsibilities

Operations Management

• Oversee the smooth day-to-day running of all restaurant branches and business units.
• Develop and enforce operational systems, workflows, and controls.
• Guide kitchen teams on consistency, quality, and efficient production methods.

Cost Control & Financial Management

• Monitor and control food costs, ensuring adherence to standard recipes and portion sizes.
• Analyze daily, weekly, and monthly cost reports to identify areas for savings.
• Support cost control initiatives while maintaining product quality.

Inventory & Supply Chain

• Monitor stock usage, minimize wastage, and ensure proper inventory management.
• Work closely with stores and procurement to ensure timely and cost-effective supply.
• Oversee meat processing, retail, and bulk supply operations to ensure quality and efficiency.

Staff Management

• Train and supervise staff across departments to improve performance and productivity.
• Ensure adherence to company policies, discipline, and operational standards.

Compliance & Quality Assurance

• Ensure compliance with health, safety, and hygiene standards.
• Oversee use and optimization of POS and reporting systems.
• Maintain accountability and operational discipline across all units.

Qualifications

• Diploma/Degree in Hospitality, Food Production, Business Management, or related field.
• 3–5 years’ experience in operations management, preferably in hospitality or food production.
• Strong understanding of food costing, inventory control, and kitchen operations.
• Practical knowledge of cooking processes and food production.

Skills and Competencies

• Strong analytical and problem-solving skills.
• Ability to manage multiple departments and teams.
• High level of accountability, organization, and attention to detail.
• Excellent leadership and communication skills.
• Knowledge of modern POS and reporting systems.
• Experience in meat processing and supply chain management.
• Ability to innovate and improve operational efficiency.
• Strong stakeholder management and collaboration abilities.

• Oversee the smooth day-to-day running of all restaurant branches and business units.
• Develop and enforce operational systems, workflows, and controls.
• Guide kitchen teams on consistency, quality, and efficient production methods.
• Monitor and control food costs, ensuring adherence to standard recipes and portion sizes.
• Analyze daily, weekly, and monthly cost reports to identify areas for savings.
• Support cost control initiatives while maintaining product quality.
• Monitor stock usage, minimize wastage, and ensure proper inventory management.
• Work closely with stores and procurement to ensure timely and cost-effective supply.
• Oversee meat processing, retail, and bulk supply operations to ensure quality and efficiency.
• Train and supervise staff across departments to improve performance and productivity.
• Ensure adherence to company policies, discipline, and operational standards.
• Ensure compliance with health, safety, and hygiene standards.
• Oversee use and optimization of POS and reporting systems.
• Maintain accountability and operational discipline across all units.

• Strong analytical and problem-solving skills.
• Ability to manage multiple departments and teams.
• High level of accountability, organization, and attention to detail.
• Excellent leadership and communication skills.
• Knowledge of modern POS and reporting systems.
• Experience in meat processing and supply chain management.
• Ability to innovate and improve operational efficiency.
• Strong stakeholder management and collaboration abilities.

• Diploma/Degree in Hospitality, Food Production, Business Management, or related field.
• 3–5 years’ experience in operations management, preferably in hospitality or food production.
• Strong understanding of food costing, inventory control, and kitchen operations.
• Practical knowledge of cooking processes and food production.