Head of Operations

Our Client is one of the leading brands in the Quick Service Restaurant Industry in Nigeria. Due to expansion, they are in need of HEAD OF OPERATIONS Location : Lagos & Ogun State Job Responsibilities Develop and implement operational strategies to support growth and profitability. Align operations with the brand's mission, vision, and standards.

Lead cross-functional teams to achieve business objectives. Oversee daily operations across all QSR outlets which includes the development, launch & marketing of the organization products and services in line with the operational plans for growth. Implement and monitor SOPs to maintain consistency in service, food quality, and cleanliness.

Set performance targets and KPIs for restaurant teams. Recruit, train, and mentor Regional Managers, Restaurant Managers & production managers. Build a culture of accountability, teamwork, and customer-first mindset. Drive performance management and succession planning. Prepare and manage operational budgets, cost controls, and P&L statements.

Monitor labor and food costs, and identify opportunities for cost savings. Analyze financial data and provide regular reports to executive leadership. Ensure superior customer service delivery and satisfaction. Address escalated customer issues and implement feedback-driven improvements. Oversee quality assurance and compliance with health and safety standards.

Collaborate with procurement to ensure consistent supply of ingredients and materials. Monitor vendor performance and negotiate favorable contracts when necessary. Implement systems to improve operational efficiency (POS, inventory management, delivery platforms). Evaluate new tools or technologies that can enhance productivity or guest experience.

Participate in planning and execution of new restaurant and Sales launches. Ensure operational readiness for each new location. Job Requirements Bachelor’s degree in Business Administration, Hospitality Management, or related field (MBA preferred). 8–12 years of experience in restaurant/production operations, with at least 3–5 years in a senior leadership role within a QSR or food service chain.

Proven experience managing multi-unit operations. Strong leadership, interpersonal, and team-building skills. Solid understanding of financial management and budgeting in a QSR environment. Excellent problem-solving and decision-making capabilities. Familiarity with food safety and health regulations. Willingness to travel frequently across locations.