Operations Manager — Fine Dining

Job Purpose:TMR is building a fine dining franchise platform, beginning with one restaurant — the first location — that will serve as the model for all future units. The Operations Manager is responsible for running this first restaurant to brand, quality, and financial standards, while simultaneously developing the systems, SOPs, training frameworks, and franchise playbook that will allow TMR to replicate this success across multiple fine dining locations. This role is hands-on today and strategic for tomorrow: the person hired will be expected to grow into overseeing multiple restaurants as the franchise network expands.Responsibilities1. First Restaurant Operations (Current Scope):Take full operational ownership for the day-to-day running of the first restaurant, ensuring service, ambiance, and product quality consistently meet TMR's fine dining standards.Own the profit and loss (P&L) for the restaurant, including revenue, food and beverage cost, labor cost, and controllable expenses, with monthly reporting to TMR leadership.Work closely with the Executive Chef and Restaurant General Manager to maintain menu execution, plating, and guest experience consistency.TMR — Food & Beverage Job DescriptionConfidential — TMR Human ResourcesEnsure full compliance of health, safety, hygiene, licensing, and food safety regulations, and ensure all certifications remain current.Oversee the recruitment, onboarding, scheduling, performance management, and development of restaurant staff and supervisors.Manage inventory, vendor relationships, purchasing, and supplier negotiations to protect margins without compromising quality.Monitor guest satisfaction (via reviews, surveys, and direct feedback) and resolve escalated service issues.2. Franchise Benchmark & Systems Development (Building for Scale):Establish the first restaurant as the official operating benchmark, documenting what '‘good’' looks like across service, kitchen, FOH/BOH coordination, and guest experience.Develop standard operating procedures (SOPs), training manuals, and a franchise operations playbook that can be transferred to future locations.Define brand, recipe, and service standards so they are replicable and protect consistency across future franchise units.Advise on site selection criteria, staffing models, and pre-opening checklists in preparation for the second and subsequent restaurant launches.Build a performance dashboard (KPIs, cost benchmarks, guest satisfaction scores) that will later be used to compare and manage multiple units.3. Multi-Unit Readiness (Future Scope, as Portfolio Expands)Lead the launch and training of future restaurant General Managers using the systems and benchmarks established at the first restaurant.Roll out and audit operating standards across multiple restaurants, ensuring each new franchise unit reflects the same brand promise as the first restaurant.Take on responsibility for regional or portfolio-level P&L, resource allocation, and cross-restaurant best-practice sharing as the network grows beyond one site.QualificationsBachelor’s degree in hospitality management, Business Administration, or a related field; equivalent industry experience considered.Minimum 5–7 years in restaurant or hospitality operations management, with at least 2 years in a fine dining environment.Prior exposure to multi-unit, chain, or franchise operations is strongly preferred, even if the candidate's most recent role was single site.Demonstrated experience managing P&L, food and labor cost control, and vendor negotiations.Track record of developing SOPs, training programs, or operational playbooks.