Jr Operation Manager

EF ZIN GROUP; Dubai; On-site; AED 90,000 - 120,000; Full time

Job summary

EF ZIN GROUP is seeking a Junior Operations Manager – F&B in Dubai to support daily restaurant and outlet operations, ensuring service excellence, quality, and compliance with SOPs.

You will coordinate between kitchen, service team, suppliers, and management, assist in cost control and achieving targets, and supervise staff performance in a fast-paced environment.

Responsibilities

• Oversee day-to-day restaurant/ F&B operations.
• Coordinate kitchen and front-of-house to ensure service flow.
• Enforce SOPs and food safety standards.
• Supervise and develop F&B staff; manage scheduling.
• Maintain high food quality and guest experience.
• Monitor inventory, waste, costs, and supplier relations.
• Assist in achieving sales targets and promotions.
• Prepare and share operational reports with management.
• Coordinate with multiple departments for smooth openings and events.

Job description

Job Purpose

The Jr. Operations Manager – F&B will assist in managing and supervising the daily operations of the F&B outlets, ensuring smooth service, high food and beverage quality, excellent customer experience, staff performance, cost control, and compliance with company policies and food safety standards.

The position requires a hands‑on and responsible individual who can coordinate between the kitchen, service team, suppliers, and management while supporting the Operations Manager in achieving operational and financial targets.

Key Duties & Responsibilities

1. Daily Operations

• Assist in overseeing the day-to-day operations of the restaurant/F&B outlets.
• Ensure all outlets are properly prepared and operational before service.
• Monitor service flow and ensure smooth coordination between kitchen and front-of-house teams.
• Ensure company SOPs, policies, and operational procedures are properly implemented.
• Identify operational issues and take immediate corrective action where required.
• Support the Operations Manager in maintaining consistent operational standards.

2. Team Management

• Supervise, guide, motivate, and support F&B staff.
• Monitor staff attendance, punctuality, grooming, uniform, and discipline.
• Assist with staff scheduling and manpower allocation according to business requirements.
• Conduct on-the-job training and coaching for service staff.
• Monitor employee performance and report concerns to management/HR.
• Promote teamwork, professionalism, and a positive working environment.

3. Customer Service

• Ensure customers receive professional and efficient service.
• Monitor guest satisfaction and respond appropriately to customer concerns.
• Handle complaints professionally and
  
• Maintain the company's service standards and hospitality experience.

4. Food Quality, Hygiene & Safety

• Ensure food and beverage quality and presentation are maintained consistently.
• Monitor cleanliness and hygiene of kitchen, dining, storage, and service areas.
• Ensure staff follow proper food handling and hygiene procedures.
• Monitor temperature records, expiry dates, storage conditions, and sanitation requirements.
• Report any health, safety, or hygiene concerns immediately to management.

5. Inventory & Cost Control

• Assist in monitoring food, beverage, packaging, and operational stock.
• Monitor wastage, consumption, shortages, and stock variances.
• Coordinate with the Store/Purchasing team for required supplies.
• Assist in monitoring food cost, beverage cost, labor cost, and operational expenses.
• Ensure proper portion control and minimize unnecessary wastage.
• Review inventory and operational reports and highlight discrepancies.

6. Sales & Business Performance

• Support the Operations Manager in achieving daily, weekly, and monthly sales targets.
• Monitor sales performance and identify opportunities to increase revenue.
• Encourage upselling and suggestive selling among the service team.
• Monitor customer feedback and sales trends.
• Assist with promotions, events, new product launches, and other sales initiatives.

7. Reporting & Administration

• Prepare and submit daily/weekly operational reports as required.
• Monitor sales, attendance, inventory, wastage, complaints, and operational issues.
• Maintain accurate operational records and documentation.
• Communicate important operational matters to the Operations Manager/General Manager.
• Follow up on pending operational issues until they are properly resolved.

8. Coordination

• Coordinate closely with Kitchen, HR, Finance, Procurement, Store, Marketing, and other departments.
• Maintain good relationships with suppliers and service providers.
• Assist management with new outlet openings, events, promotions, and operational projects.
• Ensure proper communication between management and operational staff.