JOB DESCRIPTION
TITLE:
OPERATIONS MANAGER
GRADE:
DEPARTMENT:
OPERATIONS
DIVISION:
FIRST BURGER LTD.
REPORTS TO:
CEO – Quick Service Holdings Ltd
SUPERVISES:
STORE SUPERVISORS
CREW
INCUMBENT: LOCATION:
GROS ISLET, ST LUCIA
Company Overview:
Quick Service Holdings Ltd. is a dynamic and growing franchise holder, operating multiple
successful restaurant brands across Trinidad & Tobago and expanding regionally. We are
dedicated to delivering exceptional guest experiences while fostering a positive, engaging
workplace culture for our employees. We are seeking Operations Professionals with experience
in the quick-service restaurant industry to lead and support the growth and development of the
Wendy’s Franchise in St. Lucia.
Job Overview:
We are seeking an experienced and results-driven Operations Manager to oversee daily
operations, drive revenue growth, and ensure cost efficiency across our franchise locations. The
ideal candidate will have a strong background in restaurant management, financial acumen, and
team leadership. This role is responsible for maintaining high operational standards, optimizing
food costs, and ensuring profitability while delivering an exceptional and consistent customer
experience.
Key Responsibilities:
Financial Performance & Cost Control
- Prepares budgets and manages the Profit & Loss (P&L) for the assigned brand and
implement strategies to maximize revenue and control expenses.
- Monitor and manage food costs, ensuring proper portion control, inventory
management, and waste reduction.
- Oversees stock counts and analyses variances
- Analyze sales trends, labor costs, and operating expenses to improve efficiency and
profitability.
- Drive revenue generation through upselling, promotions, and local marketing initiatives.
- Monitors market trends and competitor activity to ensure appropriate competitive
strategies are implemented.
- Participates in pricing reviews as needed
Operations & Maintenance
- Ensure all restaurant operations align with franchise standards, as well as health & safety
regulations.
- Maintain high standards for food quality, cleanliness, and customer service.
- Manage equipment maintenance and coordinate repairs to ensure seamless operations.
- Develop and refine operational policies and procedures to improve efficiency, streamline
processes and enhance service delivery.
- Establish relationships with various vendors and negotiate pricing and terms as required.
- Perform routine audits and reviews of operations to identify areas for improvement and
implement best practices to optimise restaurant performance.
Team Leadership & Management
- Lead, coach, and motivate a team of supervisors and crew members to achieve
performance goals.
- Oversee staff scheduling, training, and performance evaluations to maintain a highperforming team.
- Collaborates with HR to develop training materials and deliver training as required
- Foster a positive work culture that encourages teamwork, accountability, and
professional growth.
Customer Experience & Brand Standards
- Ensure customer satisfaction by maintaining high service standards and addressing
customer feedback proactively.
- Uphold brand identity and ensure adherence to company policies, menu execution, and
service procedures.
- Implement quality control measures to maintain consistency in food preparation and
presentation.
Key Performance Indicators (KPIs):
- Food Cost Control: Maintain food cost percentage within company targets.
- P&L Responsibility: Achieve financial performance benchmarks, including revenue growth
and profitability.
- Revenue Generation: Increase sales through promotions, upselling, and customer
engagement.
- Operational Efficiency: Ensure optimal labour scheduling, reduce waste, and maintain
budgeted costs.
- Team Performance: Employee retention, training effectiveness, and staff engagement
levels.
Qualifications & Requirements:
- Experience: Minimum 7-10 years progressive management experience with at least 3 in
the restaurant or quick service industry.
- Education: Degree or diploma in Hospitality Management, Business Administration, or a
related field is preferred.
- Strong knowledge of financial management, inventory control, procurement, logistics and
supply chain management and food cost optimization.
- Experience in policy development and business process improvement is a plus.
- Excellent leadership, communication and interpersonal skills with the ability to engage
and motivate employees at all levels.
- Strong problem-solving, project management and organisation skills and high level of
resourcefulness
- Ability to work in a fast-paced environment, manage multiple priorities, and make datadriven decisions.
- Ability to analyze data and metrics to drive decisions and improvements.
Working Conditions
- Full-time position with a requirement for flexibility
- On-Call availability due to restaurant operating hours, including evenings,
weekends and holidays.
- Highly mobile role requiring frequent visits to multiple restaurant locations
- Periodic regional and international travel may be required for training,
conferences and other business needs.
If you are a dynamic and driven leader passionate about restaurant operations, profitability, and
team success, we invite you to apply and join our growing team!
