Head of F&B

Confidential; Sharjah; On-site; AED 500,000 - 700,000; Full time

Job summary

Confidential, a diversified Emirati group based in Sharjah, seeks a Head of Food & Beverage to lead its expanding restaurant portfolio. The role requires strategic direction, multi-unit operational oversight, and a proven ability to drive profitability across casual fine dining and premium concepts.

You will shape brand identity, implement scalable SOPs, manage budgets, and develop leaders. The successful candidate will ensure UAE-compliant food safety, guest experience excellence, and

Qualifications

• Bachelor's degree in Hospitality Management or related field.
• 12–15 years in hospitality & F&B, with 5+ years in a senior leadership role.
• Proven track record in multi-unit/multi-brand F&B operations.
• Strong commercial acumen with P&L ownership and budgeting.
• Experience scaling restaurant concepts & new openings.
• Excellent leadership, stakeholder management, and people development.

Responsibilities

• Develop and implement F&B strategy across multiple restaurant concepts.
• Oversee end-to-end operations: front-of-house, back-of-house, kitchen, service, and guest relations.
• Manage financial performance: budgets, forecasts, cost controls, and profitability.
• Drive brand management, menu development, pricing, and guest experience initiatives.
• Lead pre-opening activities and expansion of new outlets.
• Invest in leadership development and succession planning.
• Collaborate with Group leadership and central support functions.

Skills

Strategic leadership

Multi-unit operations

P&L management

Hospitality knowledge

Team development

Education

Bachelor's degree in Hospitality Management

Tools

Menu engineering

Food safety standards

ERP software (POS/inventory)

Job description

A well-established and diversified Emirati business group based in Sharjah, with a growing portfolio of businesses across multiple sectors, is seeking an accomplished Head of Food & Beverage (F&B) to lead its expanding restaurant portfolio.

The Group operates multiple F&B concepts, with a focus on casual fine dining and premium dining experiences. This role will play a pivotal part in strengthening operational excellence, driving commercial performance, developing scalable business models, and supporting the Group's long-term growth ambitions.

Job Purpose

The Head of F&B will provide strategic direction and end-to-end operational leadership across the Group's F&B entities. The position requires a commercially driven hospitality professional with a proven track record in managing multi-unit restaurant operations, driving profitability, developing people, and scaling F&B businesses.

The successful candidate will be responsible for translating business objectives into actionable strategies, ensuring operational consistency across concepts, and identifying opportunities for sustainable growth and expansion.

Key Responsibilities

1. Strategic Leadership & Business Development

• Develop and implement the overall F&B strategy in alignment with the Group's vision, business objectives, and growth plans.
• Lead the development, expansion, and scaling of existing restaurant concepts and identify opportunities for new concepts.
• Drive business growth through market analysis, competitor benchmarking, and identification of new revenue streams.
• Establish organisational structures, operational frameworks, and business processes to support a growing multi-entity F&B portfolio.
• Present strategic business plans, expansion proposals, and performance reviews to senior leadership.

2. End-to-End Operations Management

• Oversee the complete operational lifecycle of all F&B entities, covering front-of-house, back-of-house, kitchen operations, service delivery, and guest relations.
• Ensure consistent food quality, service standards, brand positioning, and operational excellence across all outlets.
• Develop and implement SOPs, operational manuals, policies, and performance management frameworks.
• Monitor outlet performance through regular operational reviews, site visits, and management reporting.
• Ensure compliance with UAE food safety regulations, municipality requirements, hygiene standards, and applicable legislation.
• Drive continuous improvement in operational efficiency, productivity, and customer experience.

3. Financial & Commercial Management

• Take full accountability for the financial performance and profitability of the F&B portfolio.
• Develop and manage annual budgets, business plans, financial forecasts, and revenue targets.
• Monitor and optimise key financial indicators, including food cost, labour cost, operating expenses, wastage, average transaction value, and outlet profitability.
• Identify opportunities to improve margins, optimise resources, and maximise commercial returns without compromising quality.
• Oversee pricing strategies, menu engineering, inventory management, and procurement efficiency.
• Work closely with Finance to ensure effective financial controls, accurate reporting, and budgetary discipline.

4. Brand Management & Guest Experience

• Protect and strengthen the identity and market positioning of each restaurant concept.
• Drive menu innovation, product development, pricing strategies, and seasonal offerings in collaboration with culinary teams.
• Establish a strong guest-centric culture focused on service excellence and customer retention.
• Monitor customer feedback, market trends, and competitor activities to identify opportunities for improvement.
• Collaborate with Marketing to develop brand campaigns, promotional activities, partnerships, and revenue-generating initiatives.
• Ensure a consistent and differentiated dining experience across all concepts.

5. Business Expansion & New Outlet Development

• Lead the planning and execution of new restaurant openings, from concept development through to launch and operational stabilisation.
• Evaluate potential expansion opportunities, new locations, and business models.
• Provide operational input into feasibility studies, financial projections, kitchen layouts, equipment requirements, and outlet design.
• Coordinate with internal stakeholders, including Projects, Procurement, Finance, HR, Marketing, and Facilities Management.
• Oversee pre-opening activities, including manpower planning, recruitment, procurement, training, SOP development, and operational readiness.
• Ensure new outlets achieve agreed launch timelines, operational standards, and commercial targets.

6. People Leadership & Organisational Development

• Lead, mentor, and develop senior operational leaders, restaurant managers, executive chefs, and other key personnel.
• Build a high-performing leadership structure across all F&B entities, ensuring clear roles, responsibilities, and accountability.
• Drive succession planning, talent development, and workforce planning.
• Establish performance management frameworks and training programmes to strengthen operational capabilities.
• Promote a culture of ownership, accountability, collaboration, and continuous improvement.
• Ensure appropriate manpower structures and productivity levels across all outlets.

7. Stakeholder & Group Collaboration

• Work closely with Group leadership and senior management to align F&B objectives with wider business priorities.
• Provide regular performance updates, business insights, and recommendations to senior management.
• Develop and maintain relationships with suppliers, landlords, business partners, and regulatory authorities.
• Ensure effective coordination between F&B operations and centralised Group support functions.
• Support Group-level initiatives and contribute to broader business planning and strategic decision-making.

Qualifications & Experience

• Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related discipline.
• Minimum 12–15 years of experience within the hospitality and F&B industry, with at least 5 years in a senior leadership role.
• Demonstrated experience managing multi-unit, multi-brand, or multi-entity F&B operations.
• Strong background in casual fine dining, premium casual dining, and full-service restaurant concepts.
• Proven track record of successfully scaling restaurant businesses, expanding outlet portfolios, and launching new concepts.
• Strong commercial acumen with demonstrated ownership of P&L, budgeting, forecasting, and financial performance.
• Extensive experience in end-to-end restaurant operations, including kitchen management, front-of-house, service delivery, procurement, and supply chain coordination.
• Proven ability to develop operational structures, implement SOPs, and establish scalable business processes.
• Experience in building, leading, and developing high-performing management teams.
• Strong understanding of UAE hospitality regulations, food safety standards, and local market dynamics.
• Previous experience within the UAE or GCC hospitality market is highly desirable.

Key Skills & Competencies

• Strategic business planning and execution.
• Multi-unit and multi-brand operational leadership.
• Business expansion and scalability.
• Financial management and commercial acumen.
• P&L ownership and profitability management.
• Restaurant concept development and pre-opening management.
• Guest experience and service excellence.
• Operational transformation and process optimisation.
• Leadership development and talent management.
• Stakeholder management and cross-functional collaboration.
• Strong analytical, negotiation, and decision-making capabilities.

Key Performance Indicators (KPIs)

The role will be measured against key business and operational performance indicators, including:

• Achievement of revenue, profitability, and annual budget targets.
• Improvement in outlet-level P&L performance and operating margins.
• Optimisation of food costs, labour costs, and operating expenses.
• Guest satisfaction, customer retention, and brand reputation.
• Successful execution and timely opening of new outlets.
• Operational consistency, food quality, and regulatory compliance.
• Employee retention, leadership development, and succession planning.
• Successful implementation of scalable operational systems and processes.
• Achievement of agreed business expansion and growth objectives.

Ideal Candidate Profile

The ideal candidate is a strategic yet hands‑on F&B leader who has successfully managed and grown restaurant businesses within a multi‑brand or multi‑entity environment.

They should bring a strong understanding of casual fine dining, a commercially focused approach to business management, and the ability to balance operational excellence with sustainable growth.

Most importantly, they should have the vision and execution capabilities to build, structure, and scale an F&B portfolio while maintaining strong brand identities, exceptional guest experiences, and financial discipline.