Operation Manager

Description

Summary: Oversee multi-brand F&B operations, ensuring quality standards, managing staff, and driving operational efficiency and improvements across units. Highlights: 1. Lead and supervise multi-brand operations with a focus on quality and standards. 2. Drive operational efficiency and improvements across diverse units. 3. Develop and motivate staff while resolving complex operational challenges. **Key Responsibilities** 1\- Supervise the operations of multiple brands or branches within a defined portfolio. 2\- Monitor brand\-level performance and enforce group SOPs, quality, and hygiene standards. 3\- Manage direct reports such as Area Managers, Restaurant Managers, 4\- Conduct regular branch visits and audits to review operational efficiency. 5\- Support the onboarding, training, and coaching of operations staff. 6\- Work closely with the HR team on staffing, attendance, and disciplinary matters. 7\- Review daily, weekly, and monthly sales and cost reports and initiate corrective actions. 8\- Coordinate with Finance on budget adherence and P\&L reviews for each unit. 9\- Assist in opening new branches by coordinating with Projects and other departments. 10\- Oversee local marketing execution in coordination with the Marketing team. 11\- Resolve escalated customer issues and internal conflicts quickly and professionally. 12\- Monitor licenses, safety documentation, and health certificates for each location. 13\- Enforce group policies and operational guidelines uniformly. 14\- Lead problem\-solving efforts and implement operational improvements. 15\- Maintain staff motivation, engagement, and retention across units. 16\- Provide leadership coverage during special events, holidays, or peak seasons. **Qualifications, skills and experience** **Qualifications:** · Bachelors in Hospitality, Business, or related field. **Experience:** · 6–8 years in F\&B operations with team supervision experience. · Experience with customer service, quality control, and audits. **Knowledge and Skills:** · Understanding of multi\-brand operations. · Knowledge of food safety, hygiene, and service standards. · Strong staff management and coaching skills. · Comfortable with ERP, POS, and back\-office systems. · Capable of analyzing sales and cost performance reports. · Staff scheduling and performance evaluation. · Customer complaint resolution. · Local sourcing and inventory practices. · Budget tracking and cost containment. · Working across diverse cultures and teams. · Flexibility to work across multiple shifts and locations. · Cost control and loss prevention. · Delegation and supervision. · Emergency handling and decision\-making. · Organizational discipline and brand alignment. **Preferred Language/s:** · **Fluent in English; Arabic is a plus.** Work Location: In person