Country

Sindalah – KSA

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Job Function

Operations

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Division

FOH

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Reports to

Group Director of Operations

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Direct Report(s)

GMs, RMs, Bar Managers  & Reservations Manager

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Job Scope

The Operations Manager is responsible for overseeing the overall operational, financial management of staff assigned at the restaurant with strong hospitality experience to ensure the reputation of the company is maintained at the highest level. Supervise restaurant management through maintaining high standards of service, managing staff, controlling costs, and ensuring a great customer experience.

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Main Duties and Responsibilities

• Oversee all aspects of the restaurant operations, including staff management, customer experience, financial management, supply chain, and marketing activities.

• Ensure that the restaurant follows all local health codes and regulations regarding food preparation, storage, and handling.

• Communicate with management across the company to ensure the effective running of the business.

• Follow the seasonal trend together with the management for unique selling points.

• Supervise operations of the restaurant to maximize profitability, minimize legal liability, and follow alcoholic beverage regulations.

• Forecast and plan staffing needs and coordinate with the HR department to always ensure the right staffing.

• Manage, lead, and coach the restaurant staff ensuring a well-trained, motivated and productive team.  

• Ensure the implementation of succession planning for all staff members.

• Deal with customer complaints keeping the company's customer service ethos and methods.

• Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service.

• Coordinate with marketing team and management to plan and organize restaurant events.

• Coordinate with the Quality and Safety control department regarding training needs analysis of staff.

• Manage staff disagreements, grievances and situations according to the company's staff code of conduct, procedures and relevant policies.

• Attend weekly operations meetings for future planning and discussion of possible solutions to increase profit.

• Ensure that every section has trained PIC (Person in Charge) to conduct regular shift start reports and updates on the Food Watch System.

• Manage inventory levels and ordering of food, beverages and supplies.

• Supervise the financial performance of the restaurant and ensure they are in line with P&L forecasts.

• Complete regular financial and operations reports, as required or requested by management.

• Controls new purchases and inventory by meeting with Finance and Purchasing Team; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

• Be available to supervise in operations throughout the restaurant during any busy days and special events.

• Manage effective financial operations, including maximizing profit margins on food products and beverages.

• Maintain positive relationships with employees, customers, and vendors.

• Coordinate with the Quality and Safety control department to plan the training

• Manage staff disagreements, grievances, and situations according to the company's staff code of conduct, procedures, and relevant policies for Floor supervisor or above level.

• Conduct interviews and acquire the right talent for management level positions.

• Provide timely apprvals to process all outlet related tasks.

• Ensure all work is carried out in compliance with the Quality, Health, Safety and Environment management system.

• Conduct regular inspections of the restaurants to determine whether proper standards of hygiene and sanitation are maintained.

• Forcasting the financials of outlets with accounts department.

• Plan and organize all new requirements for the outlets.

• Review Operations and advice GMs to improve it.

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Position Requirements

Education

• Bachelor’s degree in hospitality management or equivalent, Master’s degree is a plus

• Certification in hospitality and customer services.

• Operations-related courses and training.

• PIC certification.

• Food safety training/ HACCP Certificate.

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Qualifications/Skills

• Proven multiple restaurants management (F&B) experience.

• Experience in customer service within a similar commercial environment.

• Proven experience in team management.

• Hands-on experience with cash flow systems and restaurant management.

• Proficient with Microsoft Office or related software.