POSITION OVERVIEW

Dawn Mantra Pty Ltd operates Ruby Lane Wholefoods and Bare Wholefoods St Leonards. The Multi- Site Hospitality Operations Manager oversees both locations, ensuring consistent operating and service standards, financial performance, workforce management, regulatory compliance and efficient processes. The role coordinates staff and suppliers, implements company-wide procedures and monitors performance across both businesses.

KEY DUTIES AND RESPONSIBILITIES

1. Multi-Site Operations Management – 20%

- Plan, direct and coordinate daily operations at both locations.
- Ensure operations meet company objectives, policies and service standards.
- Coordinate staffing, stock, equipment, suppliers and service procedures between locations.
- Resolve operational issues and improve productivity, workflow and service.
- Develop, maintain and implement consistent operating procedures across both businesses.
- Review location performance and requirements and report significant matters to the Company Director.

2. Staff Management and Workforce Planning – 20%

- Coordinate staffing and prepare rosters with managers and supervisors based on forecast trade, operational needs and labour budgets.
- Participate in recruitment, interviewing, selection, employee induction and training.
- Set and monitor employee performance expectations.
- Coach managers, supervisors and employees, and coordinate staff between locations as needed.
- Address workplace performance issues and assist management with appropriate corrective action.
- Promote a skilled, productive, customer-focused workplace.
- Maintain suitable staffing levels during peak trading, functions and special events.

3.



Financial and Business Performance Management – 15%

- Monitor sales, labour costs, cost of goods, wastage and operating expenses across both businesses.
- Analyse reports and identify opportunities to improve profitability and efficiency.
- Assist the Company Director to prepare operating budgets and performance targets.
- Monitor labour expenditure against sales and operational requirements.
- Implement cost-control measures without compromising product or service standards.
- Review sales trends, results and key performance indicators to inform business planning and decisions.

4. Procurement, Inventory and Supplier Management – 10%

- Oversee purchasing and inventory control across both businesses, monitor stock levels and ensure ordering procedures are followed.
- Negotiate supplier pricing, availability, quality and delivery arrangements.
- Review supplier performance and improve purchasing efficiency.
- Coordinate sourcing of food, beverages, packaging, equipment and other operational supplies.
- Implement controls to minimise wastage, stock losses and unnecessary expenditure, and maintain appropriate stock handling and storage procedures.

5. Customer Service and Service Standards – 10%





- Establish and maintain high customer-service standards across both locations.
- Review feedback, online reviews and complaints to identify recurring issues.
- Investigate significant complaints and implement corrective measures where necessary.
- Train and support staff in customer-service procedures and ensure consistent service expectations across locations.
- Improve customer satisfaction, repeat visitation and customer experience.

6. Compliance, Food Safety and Workplace Health and Safety – 10%

- Ensure compliance with food safety, work health and safety, employment and other applicable requirements.
- Maintain procedures for food handling, cleanliness, workplace safety and employee responsibilities.
- Train employees in food safety, hygiene and workplace procedures.
- Monitor compliance records and address identified operational risks.
- Coordinate responses to incidents, customer safety concerns and workplace hazards.
- Ensure equipment, facilities and work areas meet appropriate safety and operational standards.

7. Sales, Promotions and Business Development – 5%

- Develop initiatives with management to increase revenue, retention and local awareness.
- Coordinate in-store promotions, loyalty initiatives and events, and evaluate their effectiveness.
- Identify opportunities to grow catering, takeaway, delivery and other hospitality revenue.
- Monitor customer purchasing trends and provide operational input into menu, product and promotional decisions.

8. Facilities, Equipment and Maintenance – 5%

- Coordinate equipment servicing and facility maintenance across both locations.
- Arrange repairs and

📌 Hospitality Operations Manager (Sydney)
🏢 Ironbrij
📍 Sydney