Operations Manager

Kuwaiti kitchen restaurant; Sharjah; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading food and beverage establishment in Sharjah is looking for an Operations Manager to oversee daily operations across multiple locations. The role requires 5–8 years of experience in F&B operations and strong leadership skills. You will develop operational KPIs, ensure compliance with health and safety standards, and manage staffing needs. Ideal candidates should possess a Bachelor’s degree in a relevant field, along with excellent communication and organizational skills. Flexible working hours are part of this dynamic role.

Qualifications

• 5–8 years of experience in F&B operations, with at least 2–3 years in a managerial role.
• Strong understanding of restaurant operations, cost control, and people management.

Responsibilities

• Supervise daily operations across all outlets.
• Develop and monitor operational KPIs.
• Control food cost, beverage cost, and operational expenses.
• Support recruitment and training of operational staff.
• Ensure compliance with food safety standards.

Skills

Strong leadership and decision-making skills

Excellent organizational and time-management abilities

Financial awareness (P&L, food & labor cost control)

Problem-solving and analytical mindset

Ability to work under pressure and manage multiple outlets

Strong communication skills in English (Arabic is a plus)

Education

Bachelor’s degree in Business Administration, Hospitality Management, or a related field

Job description

Overview

Job Title: Operations Manager – Food & Beverage

Department: Operations

Reports To: CEO / Managing Director / Regional Director

Job Summary

The Operations Manager is responsible for overseeing and optimizing the day-to-day operations of the company’s restaurants and cafés to ensure efficiency, consistency, profitability, and compliance with company standards. This role acts as the bridge between senior management and unit managers, ensuring that operational strategies are executed effectively across all locations.

Responsibilities

1. Operational Oversight
   • Supervise daily operations across all outlets (restaurants, cafés, kitchens, and warehouses if applicable)
   • Ensure all locations operate according to company SOPs, brand standards, and service guidelines
   • Monitor opening, closing, and shift operations to ensure consistency and efficiency
2. Performance & KPIs
   • Develop, implement, and monitor operational KPIs (sales, food cost, labor cost, waste, service time, customer satisfaction)
   • Analyze operational reports and take corrective actions when performance gaps are identified
   • Support outlet managers in achieving targets and improving weak areas
3. Cost Control & Profitability
   • Control food cost, beverage cost, labor cost, and operational expenses
   • Ensure proper stock management, FIFO, inventory accuracy, and waste control
   • Coordinate with Procurement and Finance to improve margins and reduce losses
4. Staff Management & Development
   • Supervise Restaurant Managers, Café Managers, and Supervisors
   • Support recruitment, onboarding, and training of operational staff
   • Coach managers on leadership, discipline, scheduling, and performance management
   • Ensure fair implementation of company policies and disciplinary procedures
5. Quality, Hygiene & Compliance
   • Ensure compliance with food safety standards (HACCP / ISO 22000 if applicable)
   • Maintain hygiene, cleanliness, and safety standards across all outlets
   • Prepare outlets for inspections by municipality, food authorities, and auditors
   • Ensure compliance with labor laws, health regulations, and company policies
6. SOPs & Process Improvement
   • Develop, review, and update operational SOPs
   • Standardize processes across all outlets to ensure consistency
   • Identify inefficiencies and implement operational improvements
7. Reporting & Communication
   • Prepare regular operational reports for senior management
   • Conduct regular site visits and operational audits
   • Act as the main operational point of contact between head office and outlets

Required Qualifications

• Bachelor’s degree in Business Administration, Hospitality Management, or a related field (preferred)
• 5–8 years of experience in F&B operations, with at least 2–3 years in a managerial role
• Strong understanding of restaurant operations, cost control, and people management

Skills & Competencies

• Strong leadership and decision-making skills
• Excellent organizational and time-management abilities
• Financial awareness (P&L, food & labor cost control)
• Problem-solving and analytical mindset
• Ability to work under pressure and manage multiple outlets
• Strong communication skills in English (Arabic is a plus)

Key Performance Indicators (KPIs)

• Outlet profitability and cost ratios
• Compliance with SOPs and food safety standards
• Staff turnover rate
• Customer satisfaction and service quality scores
• Operational efficiency and audit results

Work Environment

• Multi-location field-based role
• Requires frequent site visits and operational follow-up
• Flexible working hours based on business needs