Role Summary: The Operations Officer will ensure that all operational functions at the restaurant run efficiently and align with the company’s service standards. This role involves overseeing logistics, staff coordination, guest service quality, and administrative support to ensure an excellent guest experience and smooth internal operations. Key Responsibilities: Coordinate day-to-day operations across departments (restaurant, accommodation, events, housekeeping, and maintenance). Supervise staff schedules, performance, and workflow to ensure efficiency and service quality. Monitor inventory, supply orders, and stock control for the restaurant and accommodation units. Assist in budgeting, cost control, and reporting on operational expenditures. Ensure compliance with health, safety, and hygiene standards. Oversee facility maintenance, cleanliness, and repair coordination. Liaise with suppliers, service providers, and other partners to ensure timely delivery and support. Handle guest inquiries and complaints promptly and professionally. Support planning and execution of events and group bookings. Maintain proper records, reports, and operational documentation. Qualifications and Skills: Bachelor’s degree or diploma in Hospitality Management, Business Administration, or related field. 2–4 years’ experience in hotel, lodge, or camp operations. Strong leadership, organizational, and multitasking skills. Excellent communication and interpersonal abilities. Good knowledge of hospitality systems and Microsoft Office Suite. Ability to work under pressure and handle multiple priorities. Strong problem-solving and decision-making skills. Personal Attributes: Hands-on and proactive approach to management. Keen attention to detail and service quality. Reliable, honest, and team-oriented. Flexible to work weekends and holidays when required.

• Coordinate day-to-day operations across departments (restaurant, accommodation, events, housekeeping, and maintenance).
• Supervise staff schedules, performance, and workflow to ensure efficiency and service quality.
• Monitor inventory, supply orders, and stock control for the restaurant and accommodation units.
• Assist in budgeting, cost control, and reporting on operational expenditures.
• Ensure compliance with health, safety, and hygiene standards.
• Oversee facility maintenance, cleanliness, and repair coordination.
• Liaise with suppliers, service providers, and other partners to ensure timely delivery and support.
• Handle guest inquiries and complaints promptly and professionally.
• Support planning and execution of events and group bookings.
• Maintain proper records, reports, and operational documentation.

• Strong leadership, organizational, and multitasking skills.
• Excellent communication and interpersonal abilities.
• Good knowledge of hospitality systems and Microsoft Office Suite.
• Ability to work under pressure and handle multiple priorities.
• Strong problem-solving and decision-making skills.

• Bachelor’s degree or diploma in Hospitality Management, Business Administration, or related field.
• 2–4 years’ experience in hotel, lodge, or camp operations.