Role Summary

The Operations Manager leads day-to-day operations across
all food and beverage outlets to deliver strong guest experience, consistent
quality, and profitable performance. This role oversees service standards, team
leadership, cost controls, compliance, and continuous improvement across
front-of-house and back-of-house coordination.

Key Responsibilities

Operations & Service Excellence

• Manage daily operations across restaurants, cafés, catering, banquets, or bars (as applicable).
  
• Ensure consistent service standards, guest satisfaction, and brand/quality compliance.
  
• Monitor floor performance, resolve operational issues, and handle escalated guest feedback professionally.
  
• Coordinate with kitchen leadership to ensure smooth service flow, timely orders, and product consistency.
  

Financial Performance & Controls

• Own F&B P&L drivers: revenue, COGS, labor cost, waste, and operating expenses.
  
• Implement cost-control systems (portion control, waste tracking, stock rotation, variance analysis).
  
• Review sales reports, identify trends, and execute actions to improve performance.
  
• Support pricing, menu engineering, promotions, and upselling strategies.
  

People Management

• Lead, coach, and develop supervisors, servers, bartenders, hosts, and support teams.
  
• Plan staffing schedules aligned to demand and budget.
  
• Drive performance management, training plans, and service culture.
  
• Support recruitment, onboarding, and retention initiatives.
  

Quality, Hygiene & Compliance

• Ensure food safety and hygiene compliance (HACCP/local regulations) across outlets.
  
• Maintain high standards for cleanliness, equipment readiness, and maintenance coordination.
  
• Ensure all SOPs are followed (opening/closing, cash handling, stock control, incident reporting).
  

Inventory & Supplier Coordination

• Oversee ordering, receiving, storage, and inventory counts (weekly/monthly).
  
• Coordinate with procurement/suppliers to maintain quality, availability, and best pricing.
  
• Manage beverage controls, cellar management (if applicable), and stock security.
  

Reporting & Continuous Improvement

• Prepare weekly/monthly operational reports and action plans.
  
• Implement SOPs, checklists, and audits to improve consistency.
  
• Lead service recovery and continuous improvement initiatives.
  

Requirements

Education & Experience

• Bachelor’s degree in Hospitality Management, Business, or related field (preferred).
  
• 5+ years of progressive F&B experience, including 2+ years in a supervisory/managerial role.
  
• Experience in multi-outlet operations, high-volume service, or hotel/restaurant groups is an advantage.
  

Skills & Competencies

• Strong leadership and team development skills.
  
• Solid understanding of F&B cost control (COGS, labor, inventory, waste).
  
• Customer-focused mindset with excellent problem-solving.
  
• Ability to work under pressure, manage peak periods, and handle escalations.
  
• Strong reporting skills and comfort with POS systems and MS Excel.
  

Languages

• Arabic
  
• English
  

KPIs (Example)

• Guest satisfaction score / complaint resolution time
  
• Food cost % / beverage cost % / waste %
  
• Labor cost % and productivity
  
• Sales growth and average check size
  
• Audit compliance (hygiene, SOP, cash controls)
  
• Staff turnover and training completion rate