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OPERATIONS MANAGER

Cedar Estate

KEY PURPOSE

To oversee the daily operations of the hotel and ensure high standards of service, efficiency, and profitability across all departments, with direct oversight of Front Office, Housekeeping, F&B, and Maintenance. Must have working knowledge of kitchen operations to support F&B consistency.

REQUIREMENTS

• Diploma or Degree in Hotel Management
• 3–5 Years’ Experience in a supervisory/Managerial role in a hotel/lodge
• Proven experience managing multiple departments: FO, HK, F&B
• Basic understanding of food cost, stock control, menu standards and budgeting

SKILLS AND KNOWLEDGE

Operations Management: Scheduling, budgeting, guest satisfaction, and cost control

Leadership: Team management, training, conflict resolution, performance reviews

F&B & Kitchen Knowledge

Budgeting and managing departmental costs

Customer Service: Strong guest response and complaint handling skills

Communication: Excellent English. Chichewa is an added advantage

Tech: MS Office, Email, and hotel software an added advantage

Hands on, problem solver and calm under pressure

High attention to detail and quality standards

Flexible working odd hours if need be and weekends

KEY RESPONSIBILITIES

• Ensure smooth daily operations across all departments
• Monitor service standards and guest feedback
• Liaise with Kitchen/Chef on menu execution, stock, and quality control
• Manage staff schedules, training, and discipline
• Control operating costs and prepare reports for General Manager
• Ensure compliance with health, safety, and licensing requirements

• Ensure smooth daily operations across all departments
• Monitor service standards and guest feedback
• Liaise with Kitchen/Chef on menu execution, stock, and quality control
• Manage staff schedules, training, and discipline
• Control operating costs and prepare reports for General Manager
• Ensure compliance with health, safety, and licensing requirements

• Operations Management: Scheduling, budgeting, guest satisfaction, and cost control
• Leadership: Team management, training, conflict resolution, performance reviews
• F&B & Kitchen Knowledge
• Budgeting and managing departmental costs
• Customer Service: Strong guest response and complaint handling skills
• Communication: Excellent English. Chichewa is an added advantage
• Tech: MS Office, Email, and hotel software an added advantage
• Hands on, problem solver and calm under pressure
• High attention to detail and quality standards
• Flexible working odd hours if need be and weekends

• Diploma or Degree in Hotel Management
• Proven experience managing multiple departments: FO, HK, F&B
• Basic understanding of food cost, stock control, menu standards and budgeting