Operations Manager

**Job Title**: Operations Manager

**Location**: KSA

**Reporting to**: General Manager

**Position Overview**

The **Operations Manager **is responsible for managing the operational efficiency, staff performance, and customer satisfaction of multiple outlets. This role ensures smooth day-to-day operations, alignment with brand standards, compliance with local regulations, and profitability of the restaurants.

**Key Responsibilities**

**1. Operational Management**
- Oversee daily operations across all quick-service and dining outlets, ensuring adherence to brand standards.
- Optimize workflows in front-of-house (FOH) and back-of-house (BOH) operations to enhance speed, accuracy, and quality.
- Monitor and control food preparation, presentation, and service to ensure consistency.
- Develop and maintain efficient scheduling to balance labor costs and service quality.

**2. Financial Accountability**
- Create and manage budgets for each outlet, ensuring cost control and revenue targets are met.
- Monitor food cost, labor cost, and other key performance indicators (KPIs).
- Analyze sales reports and implement strategies to improve profitability and manage underperforming outlets.

**3. Team Leadership**
- Recruit, train, and manage outlet managers, supervisors, and team members.
- Foster a positive, results-driven culture that promotes teamwork and accountability.
- Conduct regular performance reviews, setting clear goals and providing constructive feedback.

**4. Customer Experience**
- Implement strategies to enhance customer satisfaction and loyalty.
- Ensure quick service outlets deliver fast, accurate service while maintaining quality.
- Ensure dining restaurants provide a welcoming atmosphere and personalized service.
- Address customer complaints and feedback promptly to protect the brand reputation.

**5. Compliance and Quality Assurance**
- Ensure all outlets comply with Saudi Arabian food safety and hygiene regulations.
- Conduct regular audits to assess operational efficiency, safety, and quality.
- Train staff on health and safety protocols and monitor their adherence.

**6. Strategic Planning and Development**
- Work closely with the marketing team to roll out promotions, seasonal menus, and campaigns.
- Plan and execute new restaurant openings, renovations, or closures.
- Analyze market trends and competitor activities to ensure competitive positioning.

**7. Inventory and Supply Chain Management**
- Oversee inventory management, ensuring optimal stock levels without overstocking or shortages.
- Coordinate with the supply chain team to ensure timely delivery of high-quality ingredients and materials.

**Qualifications**

**Education**
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

**Experience**
- Minimum 5-7 years of experience in F&B operations, specifically in quick-service and casual dining formats.
- At least 3 years in a senior or multi-unit management role.

**Skills**
- Industry Knowledge: Deep understanding of quick service and casual dining restaurant operations.
- Leadership: Proven ability to lead and inspire large, diverse teams.
- Financial Acumen: Proficiency in budgeting, forecasting, and P&L management.
- Customer Focus: Expertise in enhancing customer experiences tailored to quick-service speed and dining ambiance.
- Problem-Solving: Strong analytical and decision-making skills.
- Technical Skills: Familiarity with restaurant management software and POS systems.
- Language: Fluency in English is required; Arabic proficiency is a strong advantage.

**Work Conditions**
- Based in KSA with frequent travel to outlets across the region.
- Availability to work flexible hours, including weekends and holidays.