Job Description

Key Responsibilities:

Maintain high quality products by ensuring compliance with all operations procedures Ensure that all branches under supervision are able to achieve objectives as per planned by reviewing & monitoring labor planning, scheduling, and utilization Enforce and support all learning & development plans for all employees under supervision as per company policy Monitor labor by analyzing store reports, scheduling, and labor productivity Ensure understanding of security procedures in all restaurants under his/her supervision Investigate any labor problems in his/her area and refer issues to company management for legal actions Oversee management personnel including developing, promoting, corrective counseling, mentoring, evaluating performance, and providing positive feedback to improve overall performance Maintain existing programs and develop new creative concepts that ensure the highest possible quality of food service Provide and administer, within corporate policy, an effective system for cash, inventory, payroll, and yield control. Ensure compliance with policies and procedures Ensure proper repair and maintenance of food service equipment; initiate capital budget to replace, remodel equipment and facilities Directly accountable for budget and profitability of departments with General Managers. Develop financial objectives consistent with and meeting company objectives Oversee operational planning and execution of restaurant-based and off-site events, ensuring alignment with brand standards, staffing needs, and service quality Coordinate internally with project managers or events teams to ensure smooth day-of-event operations, staffing, inventory readiness, and logistical flow Ensure all operational aspects of events (staffing, compliance, food safety, service flow) are in place and executed to standard

Other Duties

Regular attendance in conformance with the standards, which may be established by the company from time to time, is essential to the successful performance of this position.


Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization.

Qualifications

Minimum 3 years' experience as an Operations Manager in the restaurant industry Multi-national experience preferred; UAE/GCC experience highly desirable Proven track record in multi-branch management and team leadership Strong knowledge of restaurant operations, cost control, and quality standards Experience with event planning and execution Familiarity with UAE labor laws and food safety regulations Bachelor's degree in Hospitality, Business, or related field * Excellent communication skills; English required, Arabic is a plus