Jr Operation Manager

EF ZIN GROUP; United Arab Emirates; On-site; AED 89,000 - 134,000; Full time

Job summary

EF ZIN GROUP is seeking a Jr. Operations Manager – F&B in the United Arab Emirates to supervise daily restaurant and beverage outlets, ensure service quality, and uphold food safety standards while supporting the Operations Manager in achieving targets.

You will coordinate between kitchen, service teams, suppliers, and HR, lead staff with coaching, monitor cost controls and inventory, and drive guest satisfaction through efficient, professional service.

Responsibilities

• Assist in overseeing the day-to-day operations of the restaurant/F&B outlets.
• Supervise, guide, motivate, and support F&B staff.
• Ensure customers receive professional and efficient service; monitor guest satisfaction and escalate serious issues as needed.
• Ensure food and beverage quality and presentation; monitor cleanliness and hygiene of all areas.
• Monitor stock, wastage, and costs; coordinate with Store/Purchasing for supplies.
• Support the Operations Manager in achieving daily, weekly, and monthly sales targets; upsell and promote offerings.
• Prepare and submit daily/weekly operational reports; maintain records and communicate with management.
• Coordinate with Kitchen, HR, Finance, Procurement, Store, Marketing and other departments; liaise with suppliers.

Skills

Leadership

Operations management

Customer service

Food safety

Cost control

Team management

Communication

Upselling

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 **escalate** serious issues to management.
• 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.