Operations Manager

Imtiyaz Foods; Al Maathar Municipality; On-site; SAR 167,000 - 234,000; Full time

Job summary

Imtiyaz Foods is seeking a Restaurant Operations Manager to lead daily restaurant activities in Riyadh. You will oversee kitchen, service, cashier and reception to ensure efficiency, quality, and customer satisfaction.

You will implement operational plans, monitor compliance with health, safety and food standards, and manage staff scheduling and training to meet targets. Responsibilities include inventory control, cost monitoring, and reporting on performance and sales.

Qualifications

• Leadership and supervision skills for work teams.
• Experience in managing and operating restaurants.
• Planning, organizing, and managing daily operations.
• Ability to prepare and implement operational plans.
• Problem-solving and decision-making skills.
• Ability to manage employees and organize supply schedules.
• Inventory management and waste reduction.
• Ability to monitor sales and operational costs.
• Knowledge of food quality standards and food safety.
• Customer service skills and complaint resolution.
• Ability to train employees and develop their performance.
• Communication and coordination between departments.
• Ability to work under pressure and manage crises.
• Report preparation and performance indicator analysis.
• Ability to improve procedures and enhance operational efficiency.
• Proficiency in using POS systems and restaurant management systems.
• Proficiency in Arabic and English.
• Compliance with established policies, procedures, and systems.

Responsibilities

• Oversee daily restaurant operations to ensure efficiency and compliance.
• Prepare and implement operational plans aligned with company objectives.
• Manage and monitor performance across all operational departments.
• Ensure adherence to food quality and service standards and achieve customer satisfaction.
• Monitor hygiene, health, safety standards, and food safety.
• Schedule employees and organize supplies to meet operational needs.
• Monitor performance, evaluate productivity, and identify training needs.
• Oversee inventory and food supplies, minimize waste.
• Monitor costs, sales, and expenditures in coordination with finance.
• Ensure compliance with recipes and standards for food presentation.
• Address customer complaints and feedback to improve service.
• Coordinate with suppliers, kitchen, and storage for materials availability.
• Prepare daily/weekly/monthly reports on performance, sales, inventory.
• Identify issues and develop plans for resolution and improvement.
• Develop procedures and enhance customer experience and efficiency.
• Monitor sales and profitability targets and performance indicators.
• Ensure restaurant readiness before opening and after closing per checklists.
• Provide recommendations to management for needs and development.

Skills

Leadership

Restaurant management

Planning and organizing

Operational planning

Problem solving

Staff scheduling

Inventory control

Sales monitoring

Food safety knowledge

Customer service

Employee training

Communication between departments

Crisis management

Report writing

Procedural improvement

POS systems

Tools

POS systems

Restaurant management systems

Job description

• Supervision of all daily restaurant operations to ensure efficiency and compliance.
• Preparation and implementation of operational plans aligned with company objectives.
• Management and monitoring of performance across all operational departments, including kitchen, service, cashier, and reception.
• Ensuring adherence to food quality and service standards and achieving customer satisfaction.
• Monitoring compliance with hygiene, health, safety standards, and food safety.
• Management of employee scheduling and organization of supplies to meet operational needs.
• Monitoring employee performance, evaluating productivity, and identifying training needs.
• Overseeing inventory and food supplies, ensuring optimal usage and minimizing waste.
• Monitoring operational costs, sales, and expenditures in coordination with financial management.
• Ensuring compliance with established recipes and standards for food and beverage presentation.
• Monitoring customer satisfaction and effectively addressing complaints and feedback.
• Coordinating with suppliers, kitchen, and storage to ensure availability of materials and supplies.
• Preparation of daily, weekly, and monthly reports on operational performance, sales, and inventory.
• Identifying operational issues and developing clear plans for resolution and performance improvement.
• Developing work procedures and enhancing customer experience while increasing operational efficiency.
• Monitoring achievement of sales and profitability targets and established performance indicators.
• Ensuring restaurant readiness before opening and after closing according to established checklists.
• Providing recommendations to upper management regarding restaurant needs and operational development.

Skills

• Leadership and supervision skills for work teams.
• Experience in managing and operating restaurants.
• Planning, organizing, and managing daily operations.
• Ability to prepare and implement operational plans.
• Problem-solving and decision-making skills.
• Ability to manage employees and organize supply schedules.
• Inventory management skills and waste reduction.
• Ability to monitor sales and operational costs.
• Knowledge of food quality standards and food safety.
• Customer service skills and complaint resolution.
• Ability to train employees and develop their performance.
• Communication and coordination skills between departments.
• Ability to work under pressure and manage crises.
• Report preparation and performance indicator analysis skills.
• Ability to improve procedures and enhance operational efficiency.
• Proficiency in using Point of Sale (POS) systems and restaurant management systems.
• Proficiency in Arabic and English.
• Compliance with established policies, procedures, and systems.