Operations Management

• Oversee the daily operations of all restaurants and coffee shop outlets.

• Ensure consistent implementation of operational standards, policies, SOPs, and brand requirements across all locations.

• Conduct regular outlet visits and operational audits to identify gaps and implement corrective actions.

• Coordinate with Restaurant Managers, Café Managers, Supervisors, and other operational teams.

• Support new outlet openings, renovations, and operational readiness when required.

• Ensure appropriate staffing levels and efficient deployment of employees across outlets.

  
  

Financial & Commercial Performance

• Monitor outlet sales, revenue, operating expenses, and profitability.

• Prepare and manage operational budgets in coordination with Finance and Management.

• Control food costs, beverage costs, labour costs, wastage, and other operational expenses.

• Review outlet P&L performance and implement improvement plans where required.

• Identify opportunities to increase sales, improve average customer spend, and enhance overall profitability.

  
  

Food Quality & Customer Experience

• Ensure consistent food and beverage quality across all outlets.

• Maintain high standards of customer service and overall guest experience.

• Monitor customer feedback, complaints, and online reviews and ensure appropriate corrective actions.

• Work with outlet teams to improve service standards and customer satisfaction.

  
  

Inventory & Supply Chain

• Monitor inventory levels, stock movement, wastage, and consumption.

• Coordinate with Procurement and suppliers to ensure timely availability of required products.

• Ensure proper stock control procedures and inventory management.

• Minimize food waste, stock losses, and unnecessary purchasing.

  
  

Hygiene, Safety & Compliance

• Ensure all outlets comply with food safety, hygiene, municipality, health, and other applicable regulatory requirements.

• Ensure proper implementation of HACCP and food safety standards where applicable.

• Conduct regular checks on cleanliness, kitchen operations, storage areas, equipment, and employee hygiene.

• Ensure operational licenses, permits, and required documentation remain valid and compliant.

  
  

People Management

• Lead and support Restaurant Managers, Café Managers, Supervisors, and operational teams.

• Coordinate with HR regarding manpower planning, recruitment, training, attendance, performance, and disciplinary matters.

• Establish operational KPIs and regularly evaluate outlet and employee performance.

• Identify training requirements and develop teams to improve operational performance.

• Promote accountability, teamwork, customer service, and a performance-driven culture.

  
  

Reporting & Performance Monitoring

• Prepare weekly and monthly operational performance reports for Management.

• Monitor KPIs including sales, profitability, food cost, labour cost, wastage, customer satisfaction, inventory variance, and outlet performance.

• Develop action plans for underperforming outlets and follow up on implementation.

• Provide Management with recommendations for operational improvements and business growth.

Desired Candidate Profile

• Bachelor’s degree in Hospitality Management, Business Administration, Operations Management, or a related field.

• Minimum 7–10 years of experience in F&B operations, including significant experience managing restaurants and/or coffee shops.

• Minimum 3–5 years in a managerial or multi-outlet operations role.

• GCC experience is highly preferred, particularly within Oman, UAE, Saudi Arabia, Qatar, Bahrain, or Kuwait.

• Proven experience managing multiple F&B outlets is strongly preferred.

• Strong understanding of restaurant operations, food cost, inventory control, budgeting, P&L management, and customer service.

• Knowledge of GCC food safety, hygiene, and regulatory requirements is an advantage.

• Experience in opening new restaurants or coffee shop outlets is an advantage.