1. Education Requirements
Bachelor's degree in
Business Administration
Hospitality Management
Operations Management
Culinary Management (preferred in food service organizations)
MBA or Master's (optional, but advantageous)
2. Experience Requirements
Minimum 5-10 years in operations or food service management
Experience managing large teams or multiple locations/sites
Proven experience handling logistics, workforce planning, and quality assurance
Familiarity with kitchen/food service operations, especially large-scale
3. Key Skills and Competencies
Leadership: Ability to manage supervisors/team leaders who, in turn, manage large numbers of KGAs.
Operational planning: Workforce scheduling, inventory control, and compliance
Health & Safety compliance: Knowledge of food hygiene (e.g., HACCP) and workplace safety standards
Budgeting & cost control
Communication & interpersonal skills
Crisis and conflict management
4. Certifications (Optional but Valuable)
NEBOSH or IOSH (Health and Safety)
Project Management (PMP, Prince2) - for complex kitchen operations
5. Personal Attributes
Strong decision-making ability under pressure
Resilience and the ability to work in fast-paced environments
Hands-on leadership style, especially in large, diverse teams
Job Type: Full-time
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