F&B Brand Operations Manager

Confidential; Abu Dhabi; On-site; AED 240,000 - 360,000; Full time

Job summary

Confidential in Abu Dhabi is seeking a seasoned F&B Brand Operations Manager to drive performance, uphold brand standards, and grow profitability across multiple outlets. You will lead operations from dine-in to delivery, manage budgets, and collaborate with Marketing, HR, Finance, Procurement and Supply Chain to support openings and expansion.

The ideal candidate has 7–10 years in F&B ops, strong P&L acumen, leadership skills, and UAE regulatory knowledge.

Qualifications

• Bachelor’s degree or higher in a relevant field.
• 7–10 years F&B operations experience; 3–5 years in multi-outlet/brand ops role.
• Experience in UAE/GCC F&B preferred.

Responsibilities

• Oversee day-to-day operations and performance of all brand outlets.
• Ensure consistent brand standards, SOPs, service procedures, food quality, and customer experience.
• Conduct outlet visits, audits, and performance reviews.

Skills

P&L management

Leadership & people development

Customer experience management

Operational auditing

Education

Bachelor’s degree in Hospitality Management

Business Administration

Hotel Management

Related discipline

Tools

POS systems

MS Excel

Reporting tools

Job description

The F&B Brand Operations Manager is responsible for the overall operational performance, consistency, profitability, and growth of the assigned F&B brand across all outlets. The role ensures that each location delivers the brand’s expected standards in food quality, service, customer experience, hygiene, people management, and commercial performance.

The position works closely with Operations, Culinary, Marketing, HR, Finance, Procurement, and Supply Chain teams to drive operational excellence, improve outlet profitability, strengthen brand standards, and support new outlet openings and business expansion.

Key Responsibilities

Brand & Multi-Outlet Operations

• Oversee the day-to-day operations and performance of all outlets under the assigned F&B brand.
• Ensure consistent implementation of brand standards, SOPs, service procedures, food quality, presentation, and customer experience.
• Conduct regular outlet visits, operational audits, and performance reviews.
• Identify operational gaps and implement corrective action plans.
• Ensure outlet managers maintain appropriate staffing, scheduling, inventory, equipment, and operational readiness.
• Drive operational consistency across dine-in, takeaway, delivery, and other applicable sales channels.
• Support new outlet openings, renovations, relocations, and operational transitions.
• Take ownership of outlet and brand-level operational performance against approved budgets and targets.
• Monitor sales, revenue, food cost, labour cost, operating expenses, wastage, and outlet profitability.
• Review P&L performance and work with relevant stakeholders to address variances.
• Identify opportunities to increase revenue, average transaction value, customer traffic, and outlet productivity.
• Develop and implement action plans for underperforming outlets.
• Ensure effective manpower utilization while maintaining required service standards.
• Monitor product mix, pricing effectiveness, promotions, and operational impact on margins.

Customer Experience & Brand Standards

• Ensure consistently high standards of customer service across all locations.
• Monitor guest feedback, complaints, online reviews, and customer satisfaction indicators.
• Investigate recurring service issues and ensure timely corrective actions.
• Work with Marketing and Operations teams on campaigns, promotions, product launches, and seasonal activities.
• Ensure that the physical appearance, ambience, service delivery, and team presentation of each outlet are aligned with brand guidelines.
• Work closely with the Culinary team to maintain consistent food quality, portioning, presentation, and preparation standards.
• Ensure full compliance with food safety, hygiene, HACCP, municipality, and other applicable UAE regulatory requirements.
• Monitor expiry management, stock rotation, food handling, storage, cleanliness, and waste control.
• Ensure outlets are prepared for internal and external inspections and audits.
• Follow up immediately on critical food safety or operational compliance findings.

People Management & Development

• Lead, coach, and develop Outlet Managers, Restaurant Managers, Supervisors, and other operational leaders.
• Establish clear performance expectations and accountability across outlets.
• Identify manpower requirements and coordinate recruitment needs with HR/Talent Acquisition.
• Monitor employee productivity, attendance, turnover, training requirements, and succession planning.
• Ensure effective onboarding and operational training for new employees.
• Develop a strong service culture focused on accountability, teamwork, customer experience, and continuous improvement.
• Identify high-potential employees and support their career development.
• Monitor inventory levels, stock movement, wastage, and consumption patterns.
• Work with Procurement and Supply Chain teams to ensure product availability while controlling inventory levels.
• Ensure adherence to approved purchasing and inventory procedures.
• Investigate abnormal variances, excessive wastage, stock losses, and food-cost fluctuations.
• Support initiatives to improve cost efficiency without compromising food quality or customer experience.

Business Development & Brand Growth

• Support management in developing the operational strategy and expansion plans for the brand.
• Conduct operational feasibility assessments for potential new locations.
• Support pre-opening activities including manpower planning, training, equipment readiness, SOP implementation, and opening schedules.
• Monitor competitor activities, F&B market trends, customer preferences, and emerging concepts.
• Recommend operational improvements and new initiatives based on market and customer insights.

Key Performance Indicators (KPIs)

Performance will typically be measured against:

• Revenue and sales growth
• Outlet profitability / EBITDA contribution
• Food cost percentage
• Labour cost percentage
• Average transaction value
• Customer satisfaction and complaint resolution
• Online/customer review performance
• Food wastage and inventory variance
• Operational audit scores
• Food safety and hygiene compliance
• Employee turnover and retention
• Staff productivity
• Training completion
• Outlet performance against budget
• Successful execution of new outlet openings and brand initiatives

Qualifications & Experience

• Bachelor’s degree in Hospitality Management, Business Administration, Hotel Management, or a related discipline.
• Minimum 7–10 years of F&B operations experience, with at least 3–5 years in a multi-outlet managerial or brand operations role.
• Strong experience within restaurant, café, casual dining, QSR, or similar multi-unit F&B operations.
• UAE/GCC F&B experience is strongly preferred.
• Demonstrated experience managing multiple outlets and outlet management teams.
• Strong understanding of restaurant P&L, budgeting, food cost, labour cost, inventory, and operational controls.
• Experience in new outlet openings and brand expansion is an advantage.
• Good knowledge of UAE food safety, hygiene, and municipality requirements.
• Multi-unit F&B operations management
• Commercial and financial acumen
• P&L management
• Leadership and people development
• Customer experience management
• Food cost and labour cost control
• Inventory and wastage management
• Operational auditing
• Problem-solving and decision-making
• Performance management
• Business planning and analytical skills
• Strong communication and stakeholder management
• Ability to work in a fast-paced, multi-location environment
• Strong knowledge of POS, reporting, and restaurant management systems
• Advanced MS Excel and reporting capabilities

Candidate Profile

The ideal candidate is a commercially driven F&B operations professional with strong hands-on experience managing multiple restaurant or café outlets. The individual should be equally comfortable reviewing P&L performance, visiting outlets to identify operational gaps, coaching restaurant managers, resolving customer experience issues, and implementing initiatives to improve revenue and profitability.

The candidate should demonstrate strong ownership, operational discipline, attention to detail, and the ability to maintain consistent brand standards while managing a geographically dispersed operation.